Spring Salad with Asparagus, Pistachios & Parmesan

Asparagus is at its peak in the spring and this salad is one of my favorite ways to use it. This asparagus salad is made with raw asparagus. I’ve been making a version of this asparagus salad for many years inspired by a recipe from the Zuni Cafe cookbook (a personal favorite).

It’s a favorite salad because it’s quick to put together and it’s fresh and crunchy. It’s full of flavor and texture. The bright flavors of the lemon and mild flavor of the butter lettuce taste great with the pistachios, Parmesan.

I served it with a frittata for brunch recently; it’s also wonderful with roasted or grilled chicken, salmon or orzo shrimp. It’s also a lovely spring salad for your next Easter dinner.

Why you’ll love this salad

• Quick and easy to prepare so it’s perfect for weeknight meals as well as entertaining for a spring brunch or summer dinner. There’s no cooking involved. The salad uses raw asparagus. You just trim off the tip and the woody ends and then chop the asparagus spears and toss them with the lettuce, pistachios and Parmesan.
• Save the asparagus tips. Sautée them and add them to a frittata or quiche. 
• Kids may not like asparagus cooked and offering it raw gives them an opportunity to try it in a different form.
• As a registered dietitian and mom, I’ve always found it helpful to serve salads deconstructed for toddlers, young children, and picky eaters. The salad also lends itself well to serving it deconstructed so kids can make their own salad even if that salad ends up only being the shaved Parmesan. 
• Kids can join in and help with washing and tearing the lettuce, shaving the Parmesan (use this Y vegetable peeler) or washing the asparagus. Getting kids in the kitchen is a great (and low pressure) way to expose them to foods.

Ingredients and substitutions

• Butter lettuce – I love butter lettuce because it’s delicate and tender and combines well with the crisp raw asparagus and crunchy pistachios. But you can certainly substitute any lettuce you like.
• Fresh asparagus – look for the freshest, thin asparagus spears. Make sure the tips are compact.
• Pistachios (shelled, roasted & salted) – I use Pom brand shelled, roasted and salted pistachios. You can use unsalted if you prefer. Just remember to add a little additional salt when making the salad.
• Shaved Parmesan cheese – Any brand of fresh Parmesan will do. You need a piece that’s about 2 inches by 3 inches are larger to be able to hold it and shave it with the vegetable peeler.
• Fresh lemon juice – The fresh lemon juice lends an acidity and brightness to the salad. You can substitute Champagne vinegar if you prefer.
• Extra virgin olive oil – You want to use a an olive oil that doesn’t have a super strong flavor because it will over power the delicate lettuce and asparagus. I tend to use Kirkland brand extra virgin olive oil
• Salt and freshly ground black pepper – I like to use Red Diamond Kosher Salt. Use your favorite salt though. 

How to make the salad

Tips & variations

• How to shave Parmesan with a vegetable peeler: You’ll need a block of Parmesan cheese, a Y peeler or regular peeler, though I prefer using a Y peeler, and a cutting board. 
  • Place the cheese on the cutting board and hold it steady with one hand. (If the piece of Parm is easy to hold in one hand, you can do that instead).
  • Place the vegetable peeler on the cheese. Gently press down on the peeler and draw it along the piece of cheese to create a short ribbon of Parmesan. 
• Make-ahead tips (keep dressing separate until serving) – Make the dressing and store it in a mason jar or similar container with a tight fitting lid. Prepare the rest of the salad and cover it and store in the refrigerator until you’re ready to serve the salad. 
• Add chopped fresh basil, parsley, or tarragon to add another layer of flavor. 

Serving suggestions

• As a side salad with Orange Ginger Salmon, Chicken Parmesan, Zucchini Corn Pasta or Zucchini Fritters.
• I like to have cold leftover Dijon Mustard Salmon on the salad for lunch. 
• Top the salad with poached or fried eggs. Asparagus and eggs are a classic spring combo.

Frequently asked questions about the recipe

How do you clean asparagus? Snap off the ends. Then soak the asparagus spears in cold water for about 5 minutes. Then drain, rinse, and lay the spears on paper towels and pat dry. 

How do I store asparagus? I think the best way to store asparagus is to put it in a jar or glass of water (bottom ends in the water) and store in the refrigerator. Another option is to wrap the ends in a damp paper towel and place the asparagus in a plastic bag and store it in the veggie draw in your refrigerator. 

What’s your favorite spring vegetable?

Let us know if you make this salad!