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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

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.

Find it online: https://playswellwithbutter.com/raw-asparagus-salad/