Hey Reader!

Say hello to our new favorite summer salad! 🌞💚

This Shaved Asparagus Salad is light, lemony, and full of flavor—no cooking required.

After foraging for wild asparagus in our local area this past month, we've come home with almost 20 pounds (9 kg) of fresh asparagus. So naturally I started searching for recipes online that would help me use up my harvest. While we ended up blanching and freezing most of our asparagus for use later in the year, we added it to quiche and pickled some using Meggan Hill's recipe.

During my recipe research, Nicole Gaffney’s Shaved Asparagus Salad caught my eye.

I made a few tweaks to her recipe using the ingredients I had on hand. It turned out so good that my husband asked me to make it on repeat… and he doesn’t normally like raw asparagus.

I’m sharing my version of this Italian asparagus salad in hopes that it may inspire you to try something new with your asparagus and maybe the chive blossoms hanging out in your garden too.

🌸 Did you know? Chive blossoms are edible! They have a bold, oniony flavor—so turning them into a vinaigrette helps mellow them out while keeping that gorgeous color and a hint of zing. It’s the prettiest way to dress up a salad and feel fancy.

Crisp, thinly shaved asparagus ribbons tossed with Parmesan cheese, fresh chives, and a lemony chive blossom vinaigrette. It’s bright, simple, and perfect as a side dish or light lunch. Don't worry, it can be made without chive blossoms if you don't have them in your garden.

🔪 Bonus tip: A vegetable peeler (affiliate link) is the only special tool you need to turn asparagus into beautiful ribbons and shave your wedge of parmesan cheese!

Note: This salad is best consumed within one hour after assembly. It doesn't store well as leftovers, so only make what you'll need.

Let me know if you try it! I’d love to hear your reviews.

Happy summer veggie season!

Cheers,
​Stephanie Gonzalez​
​Pretty. Simple. Sweet.​

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