Asparagus Ribbon Salad

Asparagus Ribbon Salad

  • Prep: 15 min
  • Cook Time:
  • Total: 15 min
  • Serving: 4 Servings

Fresh asparagus is shaved into graceful ‘ribbons’ using a vegetable peeler. Serve it alone as a salad or as a side dish.


  • 1/2 pound asparagus
  • 1-1/2 tablespoons extra virgin olive oil
  • 1 teaspoon white wine vinegar
  • Sea salt
  • Freshly ground black pepper
  • 3 tablespoons slivered almonds
  • 2 tablespoons tarragon leaves


  1. Remove and discard the woody ends off of the asparagus and then use a vegetable peeler to slice the spears into long and thin strips. Transfer the asparagus ribbons to a bowl.
  2. In a small bowl, vigorously whisk together the olive oil, vinegar and a few pinches of salt and pepper to taste until blended, and then pour the dressing over the asparagus.
  3. Toss the mixture to coat and then add the almonds and the fresh tarragon. Toss once more to combine and then serve immediately.


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