Crisp asparagus ribbons, peppery radishes, sweet orange segments and creamy feta combine in this refreshing shaved asparagus salad — a wonderful way to enjoy fresh spring asparagus when it’s at its peak.
Hello!
I adore asparagus and use it often during spring. I enjoy it in quiche, roasted with balsamic, or simply sautéed — but one of my favorite ways to highlight fresh asparagus is in a salad that lets it shine. This shaved asparagus salad features thin ribbons of raw asparagus dressed lightly in an orange vinaigrette, paired with juicy orange slices, thinly sliced radishes and crumbled feta. The result is bright, textural and elegant while remaining effortless to prepare.
The asparagus ribbons don’t need to be fully cooked — a quick blanch of the tips keeps them tender and vibrant, and the peeled stems, shaved into ribbons with a vegetable peeler, add delightful crunch. Tossing everything briefly in the dressing lets the flavors meld without losing the crisp-tender texture. For best results, assemble and dress this salad just before serving so it stays fresh and lively.
If you give this shaved asparagus and orange salad a try, I’d love to hear how it turned out for you. Feel free to leave your thoughts and any small adjustments you made — simple changes often inspire new favorites.
– Happy Eating
Shaved Asparagus and Orange Salad
10 mins
2 mins
12 mins
4 servings
275kcal
Ingredients
- 1 bunch thick-stemmed asparagus
- 3 navel oranges (peels removed)
- 2 medium radishes
- 4 oz feta cheese crumbled
Dressing
- 2 tbsp orange juice
- 1 tbsp lemon juice
- 4 tbsp olive oil
- 1/2 tsp kosher salt
- 1 tbsp minced shallot
- 1 tsp Dijon mustard
- 1 tsp honey
Instructions
- Prepare the asparagus: Trim the woody ends from the asparagus and set aside a bowl of ice water.
- Bring a medium pot of salted water to a boil. Blanch the asparagus tips for 2 minutes, then drain and immediately transfer the tips to the ice water to preserve color and texture.
- While the water heats, shave the asparagus stems into ribbons with a vegetable peeler. Hold each stalk where you would normally trim it and peel away from your hand up the stalk to create thin ribbons. Discard the final thick portion of each stalk.
- Add the shaved ribbons to the ice bath with the tips to keep everything crisp until you assemble the salad.
- Prep the fruit and vegetables: Peel the oranges and slice into wedges or crosswise slices, or a mix of both for visual interest. Thinly slice the radishes.
- Make the dressing: In the serving bowl whisk together the orange juice, lemon juice, olive oil, kosher salt, minced shallot, Dijon mustard and honey until smooth.
- Assemble and serve: Just before serving, drain the asparagus ribbons and tips. Add them to the bowl with the dressing along with the orange segments and radish slices. Toss gently to coat, then sprinkle crumbled feta on top and serve immediately.
Notes
- Asparagus ribbons: Shaving the stems takes a little practice but becomes quick once you get the rhythm. The ribbons provide the salad’s best texture.
- Orange variety: Navel oranges work well, but if you find Cara Cara or blood oranges, they add color and complexity.
- Timing: Dress the salad only moments before serving. Once coated in dressing the asparagus ribbons will lose some of their crispness fairly quickly, so serve right away for the best flavor and texture.
