Lemony Asparagus Salad With Shaved Cheese and Nuts Recipe (2024)

Beautiful with what I needed to use up: red onion, pine nuts, and pecorino. Added lemon zest to the salsa, why not. Taking someone’s advice from a recipe elsewhere on this site, I roasted the asparagus (~10 mins) on a cooling rack sitting on a baking sheet, spears facing in. 350 degrees. Yum.

As the article suggested, you can easily swap out ingredients. Here’s what I had lying around: pecorino, toasted walnuts, red onion. For the herbs: dill, parsley, cilantro. Put it over steamed broccoli - delicious. The salsa stands on its own. Would be delicious on a toasted baguette or cracker too!

A very interesting variation on my grandmother’s recipe. She used parmigiana and anchovy with asparagus. I am aware that a lot of people in the US have not acquired a taste for anchovy, but I have served this to many of my US friends, and they have enjoyed it. You don’t need a lot of anchovy, and you chop it up into tiny pieces. The recipe is very simple, steamed asparagus, good Virgin olive oil, grated parmigiana and the cut up anchovies....truly delicious.

Cut the amount of pistachios and scallions by at least half. Otherwise each has a tendency to overwhelm.

Coarsely chopping the pistachios sounded like giving my puppy a snack, when they ricocheted off my knife. Instead I put the cooled nuts into a ziploc bag and bashed them with my mallet a few times. The salad was amazing and my puppy loved the elk antler I gave her.

We’ve made this into a large salad many times with a head of romaine after chopping the asparagus. Also, roasting the asparagus in a hot oven for a few minutes is simple—especially if you already have the oven on to toast the nuts. Always soak the minced shallots in the lemon juice for 15 minutes (while the asparagus is in the oven) before mixing with the other dressing ingredients to cut the sharpness of the shallot. Don’t skimp on the fresh herbs or the cheese. A family favorite!

Looks like a lot of details, but most of it is simple prep.We used Parm and really like that.Adds a lot of flavor and interest to contrast with the Asparagus.

Love this recipe! We used mint, almonds and pecorino. The leftover dress is amazing for dipping bread into.

I don’t think you need quite as much pistachio or cheese. Otherwise it overwhelms.

It's really versatile and good! I used pecans, scallions, apple cider vinegar, parmesan shreds, parsley, and cilantro. I roasted the asparagus 8 minutes because the oven was hot from roasting the nuts. Delicious.

Maybe cut the amount of pistachio and scallions a bit. Otherwise too much. Monica

This recipe is delicious and can be used in lots of different ways. Asparagus is just the beginning!

I prepared this dish last night as a side dish just as it was written. It was a hit. Will prepare this again. Looked great tasted even better. 5 stars

Amazing! Used pine nuts as the nut. Made for a special veg side for a holiday dinner.

This was incredible. I used cashews. Really a flexible recipe. Lemon juice, shallot and olive oil are basically your vinaigrette and add whatever herbs, nuts and cheese you have on hand.

Only used 1 tbs red onion. Did not have pistachios so substituted mixed nuts. Added more lemon juice. Very tasty.

We’ve made this into a large salad many times with a head of romaine after chopping the asparagus. Also, roasting the asparagus in a hot oven for a few minutes is simple—especially if you already have the oven on to toast the nuts. Always soak the minced shallots in the lemon juice for 15 minutes (while the asparagus is in the oven) before mixing with the other dressing ingredients to cut the sharpness of the shallot. Don’t skimp on the fresh herbs or the cheese. A family favorite!

This was amazing! Prepared as written and shared with guests as a first course at an intimate dinner. Everyone raved about it. Will make again and again!

This will level up your asparagus (or any veg, really). My 8-year-old kiddo rolled his eyes when I told him asparagus was on the menu for dinner, but he asked for seconds because this is so delicious. My husband wanted to eat the topping with a spoon! This recipe has been put into our regular rotation. DELISH!!

Tarragon is a stand out herb. Tried it with a mixture of herbs and it was sort of blah.

I used almonds, shallots and parsley and it was wonderful. Paired with Jamie Oliver’s milk chicken and quinoa for a delicious meal for my in-laws.