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
Add the chopped asparagus to a serving bowl. Combine olive oil, lemon juice, minced garlic, and paprika in a small bowl and whisk until incorporated. Season to taste with salt and pepper. Drizzle the vinaigrette over the asparagus and toss gently to combine. Sprinkle with parmesan cheese or nutritional yeast and serve.
Recipe Suggestions & Information:
- Asparagus can 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 a room temperature.
- This recipe was adapted from the 2013 “Raw Asparagus Salad with Lemon Vinaigrette” recipe from Kim Sunée. Available at: https://kimsunee.com.