1 bunch asparagus, ends trimmed and finely chopped
2 Tbsp shredded parmesan (or nutritional yeast)
1/4 cup extra virgin olive oil
1 small lemon, juiced
1 clove garlic, minced
1/4 tsp paprika
Salt and black pepper to taste
Place the chopped asparagus in a serving bowl. Combine olive oil, lemon juice, minced garlic, and paprika in a small bowl and whisk until incorporated. Drizzle the vinaigrette over the asparagus and gently toss. Season to taste with salt and pepper. Sprinkle with parmesan cheese or nutritional yeast and serve.
Recipe Suggestions & Information:
- Asparagus can either be finely chopped or shaved, if preferred.
- For a dairy free option, replace parmesan cheese with nutritional yeast.
- This salad can be served chilled or at room temperature.
- This recipe was slightly adapted from the 2013 “Raw Asparagus Salad with Lemon Vinaigrette” recipe from Kim Sunée. Available at: https://kimsunee.com.