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Arugula and Asparagus Ribbon Salad

During asparagus’s short season, serving it raw is a great way to enjoy it. Shaving the spears into thin ribbons and briefly marinating them in a quick vinaigrette turns the asparagus soft and almost creamy.





  • 1 bn asparagus
  • 3 T olive oil
  • 2 T lemon juice
  • 2 t honey
  • 1 shallot
  • salt
  • pepper
  • 2 c arugula
  • 1/4 c hazelnuts
  • Pecorino Romano

Arugula and Asparagus Ribbon Salad Directions

  1. Slice the tips off the asparagus spears, then slice them all in half, lengthwise. Place in a large bowl and set aside. Use a vegetable peeler on the asparagus spears to create long, thin ribbons. Add the ribbons to the bowl of asparagus tips and set aside.
  2. Whisk together the olive oil, lemon juice, honey, and minced shallot. Season to taste with salt and pepper. Drizzle the dressing over the asparagus, and toss to coat. Allow to rest for 15 minutes.
  3. Add the arugula to the bowl of asparagus and toss to combine. Top with chopped hazelnuts, more black pepper, and a few shavings of Pecorino Romano, if using. Serve.

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