Shaved Asparagus Salad

Any easy spring salad!
Dish Type:

Gluten Free, Salads, Vegetarian



Prep Time:

30 Minutes




  • 2 lbs Asparagus, bottoms removed and shaved thinly
  • 4 oz Parmigiano Reggiano, shaved or grated
  • 2 Tbsp toasted Pine Nuts and/or Almonds
  • ¼ cup SOOC Meyer Lemon Olive Oil
  • 2 Meyer Lemons, zested and juiced
  • 2 tbsp Honey
  • 1 Tbsp Dijon Mustard
  • 1 lb Shallots, thinly sliced
  • 1 cup SOOC Serrano Honey Vinegar
  • 1 Tbsp Sugar
  • 1 Tbsp Salt
  • 1 tsp whole black Peppercorns
  • 1 tsp whole Fennel Seeds
  • 1 tsp yellow Mustard Seeds
  • 4 Hard Boiled Eggs (optional)

Products used: Meyer Lemon Olive Oil , Serrano Honey Vinegar


  • Place shallots in a medium heat safe bowl. Bring remaining ingredients to a boil, stirring constantly, and pour over shallots. Cover and let sit for 20 minutes until cooled.
  • Dressing : Whisk together ½ lemon juice, zest, honey, and mustard in a small bowl.
  • Continue to whisk and slowly add the Meyer Lemon Olive Oil until combined.
  • Season with salt and pepper to taste.
  • Salad : Toss shaved asparagus and pickled shallots with dressing
  • Top with sliced hard boiled eggs (optional), toasted pine nuts, shaved parmigiano, and remaining zest.