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Zingy and Tender 10-Minute Raw Asparagus Salad

GF Gluten-Free V Vegetarian
Posted by Jess Larson on April 26th, 2024
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A light and zingy salad for asparagus lovers! This Raw Asparagus Salad with Pecorino Romano combines tender fresh asparagus with shallots, shaved cheese, and red wine vinegar to create a simple, light, and punchy dish. The perfect springtime side dish for salmon, roasted chicken, grilled steak, and so much more!

Made with 5 ingredients and ready in 10 minutes or less!

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An overhead shot of raw asparagus salad on a large brown serving plate with a wooden serving spoon. The plate sits on a white textured surface, surrounded by a green and white striped towel, a small plate of salad, and asparagus spears on a wooden board.
Photography by Gayle McLeod

This Fresh, Crunchy Side Salad is a True Celebration of Springtime Asparagus!

I’m an asparagus fanatic and wait patiently for it every year – like most produce, it’s noticeably more tender and flavorful when it comes into season. So when fresh asparagus arrives at the beginning of spring, I am in heaven.

This raw asparagus salad has been my go-to springtime side dish for over a decade! The recipe originally came from Anne Burrell’s cookbook (one of my all-time faves!), and over the years I’ve tweaked a bit to make it my own.

It’s a 5-ingredient, 10-minute recipe that’s easy to make and beautifully to serve – my favorite kind of dish.

A close-up overhead shot of chopped asparagus salad on a light brown plate with a wooden serving spoon. this Recipe for Later!
Simple, fresh, and punchy, this raw asparagus salad is the perfect springtime side dish!

The gorgeous crunch of tender, raw asparagus is definitely the star of this salad. You’ll toss the thin-sliced spears with shallots for a little bite and plenty of salty shards of Pecorino Romano cheese. A glug of good-quality olive oil and generous splash of zippy red wine vinegar makes all the flavors sing.

It’s the perfect side salad for springtime dinners like Lemon Roasted Chicken or Sheet Pan Roasted Salmon. But it’s also a special-feeling recipe that’s great for spring holidays like Mother’s Day or Easter.

Enjoy it as much as you can while asparagus is at its peak!

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How to Prepare Raw Asparagus for a Salad

A lot of people are surprised to learn that you can eat raw asparagus – and it’s absolutely delicious!

Fresh springtime asparagus is super tender, pleasantly fresh, and crunchy in a way that reminds me of English peas.

An overhead shot of ingredients displayed on a wooden board and a white textured surface: whole and chopped asparagus, shallots, pecorino cheese, red wine vinegar, olive oil, salt and pepper.
A springtime salad made with 5 ingredients: shallots, shaved cheese, olive oil, red wine vinegar, and fresh asparagus.
An overhead shot of whole and chopped fresh asparagus on a wooden board with a chef's knife.
For a raw asparagus salad, look for pencil-thin spears and slice into small pieces on a slight angle.

I always recommend using thinner spears when making a raw asparagus salad. Big spears may be impressive-looking, but they tend to be more woody and fibrous, so they’re not well-suited for a fresh, uncooked salad. Tip! ⇢ Always use in-season asparagus for the best texture. This raw asparagus salad recipe is the perfect welcome to the start of spring! 🌷

A few quick prep tips:

  • Trim the ends. I like to do this by snapping each asparagus spear at its natural breaking point, ditching anything that’s not super tender.
  • Thinly slice each spear on the bias aka, diagonally. I like to cut the asparagus into ¼-inch thick pieces that are easy to crunch on in one bite.
  • If you prefer not to eat raw asparagus, you can also blanch it in a pot of salted, boiling water for a minute or two. Doing so gives the asparagus a slightly more tender texture, all while preserving its vibrant green color.

Raw Asparagus Salad Assembly

This asparagus salad recipe is my go-to because is easy enough to whip up on a whim. Most of the simple 10-minute prep is simple chopping and measuring, and there’s zero cooking involved!

An overhead shot of red wine vinegar being poured over a large glass bowl of chopped asparagus, shallots, pecorino romano, olive oil, salt and pepper on a white textured surface.
Once the ingredients are prepped, add them to a large bowl…
An overhead shot of raw asparagus salad in a large glass bowl atop a white textured surface.
…and toss to combine. Easy as that!

To make the raw asparagus salad, simply toss all of the ingredients in a bowl to coat the asparagus spears in red wine vinegar, olive oil, and shaved bits of cheese.

An overhead shot of raw asparagus salad on a large, dark brown serving plate with a wooden spoon. Two small white plates of salad and salt and pepper shakers sit alongside it on a green and white striped tablecloth.
This salad is simple but incredibly versatile – easily swap the shallot, cheese, or vinegar to change up the flavors and textures.

Easy Asparagus Salad Variations

This asparagus salad recipe is super adaptable based on whatever you have on hand. Feel free to adjust here and there and make this side salad your own. A few ideas:

  • Use diced red onion instead of shallot
  • Swap in another cheese like tangy feta or creamy goat cheese
  • For a vegetarian asparagus salad, be sure to choose a rennet-free cheese. Or skip the cheese altogether to make a vegan asparagus salad!
  • Toss the asparagus with my simple 5-Minute Red Wine Vinaigrette if you want a more balanced, less punchy dressing
An overhead shot of three small white plates of chopped asparagus salad, one with a gold fork. The plates sit on a green and white striped tablecloth.
The perfect seasonal side salad for any of your favorite springtime dishes!

Serving Suggestions

Raw asparagus salad is the ultimate springtime side to pair with lots of warm-weather recipes. I especially love serving it with Lemon Roasted Chicken or Sheet Pan Salmon.

A fresh asparagus salad is also a great add-on to spring brunch menus for Easter, Mother’s Day, and more. Its light and bright flavor is the perfect pairing for decadent dishes like Make-Ahead Eggs Benedict or a cheesy Caramelized Onion Galette.

An overhead shot of a serving of raw asparagus salad on a small white salad plate with a gold fork. The plate sits on a green and white striped tablecloth.
Crunchy, tender, zingy, and fresh – an asparagus lover’s dream!

I can’t wait for you to try this Tender Raw Asparagus Salad! It’s been my seasonal salad obsession for 10+ years and I can’t wait for you to love it too – especially if you’re an asparagus lover like me!

If you do give it a try, be sure to let us know! Leave a comment with a star rating below. You can also snap a photo and tag @playswellwithbutter on Instagram. We LOVE seeing your PWWB creations! ♡ Happy cooking!

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An overhead shot of raw asparagus salad on a large, light brown plate with a wooden serving spoon. The plate sits on a white textured surface, surrounded by small plates and a gold fork, a green and white striped towel, a cup of red wine vinegar, salt and pepper shakers, a dish of shaved cheese, and a wooden board with chopped asparagus.

10-Minute Tender Raw Asparagus Salad with Pecorino Romano

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  • Author: Jess Larson
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Total Time: 10 minutes
  • Yield: serves 4-6 1x
  • Category: Entree Salad & Bowls, Side Dish Recipes
  • Method: No-Cook
  • Cuisine: Italian-Inspired, American
  • Diet: Vegetarian
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Description

A lot of people are surprised to learn that you can eat raw asparagus – it’s absolutely delicious and this Raw Asparagus Salad recipe is the perfect place to start!

It’s a simple combination of 5 ingredients – pencil-thin springtime asparagus, shallots, shaved Pecorino Romano, red wine vinegar, and good EVOO – and it results in the most beautiful seasonal side salad that packs a punch of zingy, fresh flavor.

It’s a super versatile dish, so be sure to check out the blog post, above, for some serving suggestions and easy ingredient swaps. ♡ Happy spring!

Ingredients

Scale
  • 1 bunch pencil-thin asparagus, ends trimmed and sliced into fine pieces (approx. 2 ½ cups)
  • 2 large shallots, finely chopped (approx. ½ cup)
  • 2 ½ ounces pecorino romano or parmesan cheese, shaved (approx. ½ cup)
  • 4 tablespoons red wine vinegar
  • 3 tablespoons good-quality extra-virgin olive oil
  • kosher salt and ground black pepper, to season

Instructions

  1. Asparagus salad assembly: Add all listed ingredients to a large mixing bowl. Season with ½ teaspoon kosher salt and ground black pepper as desired. Toss to combine well. Taste and adjust as desired – splash in a little extra red wine vinegar for more zippiness, a little extra olive oil for more balance, a pinch of salt to bring the flavors to life, etc.An overhead shot of red wine vinegar being poured over a large glass bowl of chopped asparagus, shallots, pecorino romano, olive oil, salt and pepper on a white textured surface.
  2. Serve immediately with your favorite spring main dishes. Enjoy!An overhead shot of raw asparagus salad on a large, light brown plate with a wooden serving spoon. The plate sits on a white textured surface, surrounded by small plates and a gold fork, a green and white striped towel, a cup of red wine vinegar, salt and pepper shakers, a dish of shaved cheese, and a wooden board with chopped asparagus.

Equipment

Notes

Jess’ Tips and Tricks:

  • Asparagus: Since this salad is a raw preparation, it’s best to choose asparagus that’s at the peak of its season. Opt for thinner spears of asparagus, which are typically much more tender than thicker stalks.
  • Dietary restrictions: For a dairy-free and vegan asparagus salad, simply omit the pecorino romano or replace with your favorite non-dairy cheese; hard varieties with salty, umami flavor work best.
  • Portions: As written, this recipe yields a pretty large salad, suitable for serving 4-6 as a side dish; feel free to scale it up or down as desired.
  • Serving suggestions: This raw asparagus salad is the perfect quick and simple all-purpose side dish for any of your favorite spring or summer recipes. I love serving it alongside a Lemon Roasted Chicken or Sheet Pan Roasted Salmon. It’s also a great add-on for a spring brunch with Make-Ahead Eggs Benedict or a Savory Dutch Baby with Smoked Salmon. For a quick weeknight dinner, I often serve it as-is alongside shredded chicken, roasted chicken sausage, or chicken meatballs – yum!

Storage and Make-Ahead:

The asparagus, shallots, and pecorino can all be prepared 3-4 days in advance; store together or separately in an airtight container in the refrigerator. For best results, dress and toss the asparagus salad just before serving. Any leftovers will keep, stored in an airtight container in the refrigerator, for 2-3 days.

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Hi there, I'm Jess!

If there’s 1 thing to know about me, it’s this: I am head-over-heels in love with food. I’m on a mission to make weeknight cooking flavorful, fast, & fun for other foodies, & PWWB is where I share foolproof recipes that deliver major flavor with minimal effort. Other true loves: pretty shoes, puppies, Grey’s Anatomy, & my cozy kitchen in Minneapolis, MN.

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