Lemon Asparagus Ribbon Salad

This salad offers a fun new take on a beloved spring vegetable. It can be easily made with ingredients from the farmers market and a few pantry staples. Whip it up for a quick, flavorful, and elegant side dish in less than 30 minutes.

Adapted from My Kitchen Addiction


  • 1 bunch of asparagus

  • 3 tbsp olive oil

  • 1 lemon

  • 1 tbsp stone ground mustard

  • ¼ tsp pepper

  • A few handfuls of arugula

  • Handful of pecorino cheese

  • Handful of pine nuts


  1. Wash the asparagus and trim woody ends. Then take a vegetable peeler and make ribbons with the stalks. You can leave the tops whole or roughly chop. Add all of the asparagus to a large bowl.

  2. Whisk together oil, lemon juice, mustard, pepper. Toss asparagus and then add a few handfuls of arugula until you have the right ratio of greens to dressing. Let the dressed salad sit for 10-15 minutes.

  3. Add a handful of pine nuts to a small skillet on low to medium heat. Let them toast for about 5 minutes or until they turn slightly brown and release a small amount of oil.

  4. Sprinkle toasted pine nuts and pecorino cheese on the salad. Serves 4.


  • Storage tip: If you have leftover asparagus store the remaining stalks upright in a glass of water.

  • Substitutions: You can swap pine nuts for almonds, pumpkin seeds, pecans or other nuts you like that you have on hand. You can trade pecorino cheese for a sprinkle of parmesan.

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