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Asparagus is one of the highlights of spring farmers markets. I love using asparagus as much as I can during their brief season. And the best part is that almost all asparagus dishes are fast and easy to cook or prep. This Whole30 shaved asparagus salad comes together in less than 20 minutes, and has all the best flavors of the spring farmers market.
Not All Salads Have Lettuce!
While lettuce might be the first ingredient associated with “salads,” it isn’t actually a prerequisite ingredient. Salad shares the same root word as salt; likely, this stems from the salty brine dressing for the chopped vegetables. Really, almost anything can be made into a salad.
The key to salads for me, anyway, is the ratio of dressing to the vegetables. Shaving the asparagus here is key, as this exposes more of the surface area to the dressing to get a proper balance of flavor.
Ingredients and Substitutions
Asparagus
Asparagus is thought to be native to the Middle East; there are references to the asparagus stalks in both Ancient Egypt and Persia. However, it grows well in climates across the globe. It was even touted by William Penn as a crop that farmers could grow well in Pennsylvania, as he tried to entice more people to come to America.
Green asparagus is the most common variety found in the United States, but white asparagus is more common worldwide. These two varieties are actually the same plant, but white asparagus is grown by depriving the plant of sunlight. This causes less chlorophyll to be produced, and the resulting white colored asparagus has a more delicate flavor. Asparagus spears can also be purple; these were developed from green asparagus and have a slightly higher sugar content than green or white varieties. Any of these will work in this salad.
When picking out asparagus, don’t get hung up on the thickness of the stalk. The thickness of the stalk is only an indicator of the age of the entire plant, not necessarily the stalk itself. A thicker stalk is not necessarily tougher than a thin stalk. Instead, focus on the firmness of the stalks.
Lemon
The citric acid in the lemon juice is what balances the spiciness of the jalapeno olive oil in the dressing. Also using the zest amps up the lemon flavor without making the dressing too acidic.
Shaved asparagus will pair well with other citrus as well. Check out my farmers market citrus guide for some ideas.
Jalapeño Olive Oil
My favorite way to bring heat to my recipes when chilis aren’t in season is through flavored olive oils. Look for an olive oil where the other ingredients are cold pressed alongside the olives, not for infused olive oils. Cold pressing the jalapeños releases all of the oils in the chili; this results in a flavorful, and spicy, oil. My favorite is the one from Sciabica (not sponsored, I just love the product).
And, if you don’t want it spicy at all, just use the best olive oil you have. I prefer using arbequina olive oils for salad dressings when the oil flavor is prominent; this is a grassy flavored olive oil.
Tips and Tricks
I tried several different vegetable peelers to figure out the best style for shaving the asparagus stalks. I prefer the Y-style peeler, while my husband prefers the straight-style. The key to shaving asparagus with either of these peeler styles is for the handle to be thin, otherwise it hits the cutting board, thus preventing the entire stalk from getting shaved.
Also, swap out vegetable peelers often. Just like knives, the blades of peelers dull over time, and a dull blade will make them much harder to work with.
Using a mandolin can also work, but please be careful if you choose this method. Always wear cut-proof gloves and use the guard if feasible.
Serving Suggestions
This recipe will serve 4 as a side dish. It is very easily scaled up to feed a crowd.
I do not recommend making this salad far in advance of when you plan to serve it. Don’t worry, it comes together so quickly that this won’t be a problem.
Whole30 Shaved Asparagus Salad
This Whole30 shaved asparagus salad comes together in less than 20 minutes, and has all the best flavors of the spring farmers market.
Ingredients
- 1 lemon
- 1 ½ tbsp jalapeño olive oil
- ½ tsp kosher salt
- ¼ tsp freshly cracked black pepper
- 1 bunch asparagus
Instructions
- Zest lemon, then cut in half. Add zest and juice of half of the lemon into a large bowl.
- Whisk in jalapeño olive oil, salt, and pepper with the lemon juice and zest to make a light vinaigrette.
- Using a vegetable peeler, shave the asparagus into thin strips.
- Toss the asparagus strips with the vinaigrette and serve.
