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Asparagus Salad with Lemon and Parmesan

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Asparagus Salad with Lemon and Parmesan is a fresh and vibrant side dish featuring tender-crisp asparagus tossed in a bright lemon dressing and topped with shaved Parmesan. Light, flavorful, and elegant, it’s perfect for spring and summer meals.

Ingredients

  • 1 pound fresh asparagus, trimmed
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest
  • 2 tablespoons olive oil
  • 1/4 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper
  • 1/3 cup shaved Parmesan cheese
  • 1 tablespoon chopped fresh parsley (optional)

Instructions

  1. Bring a large pot of salted water to a boil.
  2. Add the trimmed asparagus and blanch for 2–3 minutes until bright green and just tender.
  3. Immediately transfer the asparagus to a bowl of ice water to stop cooking. Drain well and pat dry.
  4. In a small bowl, whisk together lemon juice, lemon zest, olive oil, salt, and black pepper.
  5. Arrange the asparagus on a serving platter.
  6. Drizzle the lemon dressing evenly over the asparagus.
  7. Sprinkle with shaved Parmesan and chopped parsley if using.
  8. Serve immediately or chill briefly before serving.

Notes

  • Sprinkle toasted pine nuts or sliced almonds for added crunch.
  • Add halved cherry tomatoes for extra color and sweetness.
  • Drizzle a small amount of honey into the dressing for subtle sweetness.
  • Top with a soft-boiled egg or thinly sliced prosciutto for a heartier version.
  • Grill the asparagus instead of blanching for a smoky flavor.
  • Store in the refrigerator for up to 2 days.
  • Add Parmesan just before serving if preparing ahead.

Nutrition

Find it online: https://thefamilycooking.com/asparagus-salad-with-lemon-and-parmesan/