Save My neighbor showed up one Saturday morning with a bundle of asparagus from the farmers market, insisting I had to try shaving it raw. I was skeptical—asparagus always meant roasting or grilling to me—but she stood in my kitchen with a vegetable peeler and showed me how those thick spears transformed into delicate green ribbons. We tossed them with leftover orzo and whatever I had in the fridge, and I couldn't believe how bright and alive everything tasted. That impromptu lunch turned into this salad, one I now make whenever asparagus season arrives.
I brought this to a spring brunch once, worried it might seem too simple next to the quiches and frittatas. But people kept coming back for seconds, asking how I got the asparagus so tender without cooking it. One friend admitted she'd never thought of shaving vegetables before, and by the end of the day, three people had taken photos of the bowl. It reminded me that sometimes the easiest dishes are the ones people remember most.
Ingredients
- Orzo: This rice shaped pasta holds the dressing beautifully and adds a satisfying chew without weighing down the salad. Cook it just until al dente, or it will turn mushy when tossed.
- Fresh asparagus: Look for firm, bright green spears with tight tips. The shaving technique works best on medium to thick stalks, so save the skinny ones for another use.
- Baby arugula: Optional but highly recommended for a peppery bite that cuts through the richness of the cheese. Spinach works too if arugula is too strong for your taste.
- Parmesan cheese: Freshly grated makes all the difference here. The pre shredded stuff doesn't melt into the dressing the same way and can taste a little dusty.
- Toasted pine nuts: These add a buttery crunch, but they burn quickly, so watch them closely in the pan. Slivered almonds are a great substitute if pine nuts are out of budget.
- Lemon: Zest it before you juice it, and use a microplane for the finest, most fragrant zest. The juice should be fresh, not bottled.
- Extra virgin olive oil: A fruity, good quality oil is worth it here since the dressing is so simple. You'll taste every note.
- Garlic: One small clove is plenty. Too much and it will overpower the delicate asparagus.
- Dijon mustard: This helps emulsify the dressing and adds a subtle tang. Don't skip it.
- Honey or maple syrup: Just a touch balances the acidity and rounds out the flavor without making the salad sweet.
- Fresh parsley and basil: Parsley is the backbone, but basil or mint brings a surprising brightness. I've used all three together when my herb box is overflowing.
Instructions
- Cook the orzo:
- Bring a large pot of salted water to a rolling boil, then add the orzo and stir once to prevent sticking. Cook until al dente, usually about 8 to 9 minutes, then drain and rinse briefly under cold water to stop the cooking.
- Shave the asparagus:
- Hold each spear firmly at the base and run a vegetable peeler down the length, creating thin ribbons that curl slightly. If the spears are very thick, slice them in half lengthwise first to make peeling easier.
- Make the dressing:
- In a small bowl or jar, whisk together the lemon zest, lemon juice, olive oil, minced garlic, Dijon mustard, honey, salt, and black pepper until smooth and emulsified. Taste it—it should be tangy and bright with a hint of sweetness.
- Toss everything together:
- In a large bowl, combine the cooled orzo, asparagus ribbons, arugula, Parmesan, pine nuts, and fresh herbs. Pour the dressing over and toss gently with your hands or salad tongs until every piece is lightly coated.
- Adjust and serve:
- Taste and add more salt, pepper, or lemon juice as needed. Serve right away, or let it sit for 10 minutes so the flavors can marry, then top with extra Parmesan before bringing it to the table.
Save The first time I served this at a backyard dinner, someone asked if I'd gone to culinary school because the asparagus looked so elegant. I laughed and told them about my neighbor and the vegetable peeler, and suddenly everyone wanted to know the trick. By the end of the night, we were all in the kitchen shaving carrots and zucchini, imagining what else we could transform. That salad became the starting point for a dozen other experiments.
Make It Your Own
I've added grilled chicken when I needed more protein, and once I stirred in a can of drained chickpeas for a friend who doesn't eat meat. Both worked beautifully. You could also swap the Parmesan for crumbled feta or goat cheese if you want a tangier, creamier bite. In the fall, I've used shaved raw zucchini instead of asparagus, and it was just as good, maybe even a little sweeter.
Storing and Serving
This salad tastes best the day you make it, but it holds up surprisingly well in the fridge for a day or two. Keep the dressing separate if you're planning to store it, and toss everything together just before serving. Let it come to room temperature for about 20 minutes before you eat it, or the flavors will taste muted. I've even packed it in a mason jar for lunch, layering the orzo on the bottom and the asparagus on top so nothing gets soggy.
What to Serve It With
I love this alongside grilled fish or roasted chicken, but it's hearty enough to be the main event with a hunk of crusty bread. It's become my go to for picnics because it doesn't need to be kept hot, and it travels well in a big bowl covered with a kitchen towel. At dinner parties, I'll serve it as a first course, and people always seem surprised by how light and refreshing it feels.
- Try it with grilled lemon herb chicken or pan seared salmon.
- Pair it with a crisp white wine like Sauvignon Blanc or Pinot Grigio.
- For a bigger spread, serve it next to roasted vegetables and a simple tomato salad.
Save Every spring, I look forward to the moment when asparagus shows up at the market again, because it means I get to make this salad. It's become one of those recipes I don't even need to measure anymore, and somehow it tastes a little different every time, depending on the herbs I have or the mood I'm in.
Recipe FAQ Section
- → Can I prepare this salad in advance?
Yes, you can make it several hours ahead and refrigerate. Just allow it to come to room temperature before serving for the best flavor and texture of the greens and dressing.
- → How do I shave asparagus into ribbons?
Use a vegetable peeler to carefully run it along the length of each asparagus spear. For thicker spears, slice them lengthwise first before peeling into thin ribbons.
- → What are good substitutes for pine nuts?
Toasted almonds, walnuts, or sunflower seeds work beautifully as alternatives. Toast them lightly beforehand to enhance their nutty flavor and crunch.
- → How can I make this salad more substantial?
Add grilled chicken breast, white beans, or roasted chickpeas for extra protein. You can also include crumbled feta or goat cheese alongside the Parmesan for added richness.
- → Can I use a different cheese instead of Parmesan?
Absolutely. Pecorino Romano offers a sharper taste, while feta or goat cheese brings a tangier profile. Choose based on your flavor preference and the intensity you desire.
- → What's the best way to cook orzo for this salad?
Cook it in well-salted boiling water until al dente according to package directions, typically 8-10 minutes. Drain, rinse briefly under cold water, and let it cool completely before tossing with other ingredients.