Asparagus Parmesan Salad Recipe

Asparagus-Parmesan Salad

Asparagus Parmesan Salad with Pickled Shallots is beautiful and delicious for spring and summer. It's made with a handful of simple ingredients and is overflowing with flavor!

Course Appetizer
Cuisine American
Keyword salad for spring
Prep Time 14 minutes
Cook Time 6 minutes
Total Time 20 minutes
Servings 2 to 4
Calories 219 kcal
Author Valentina K. Wein


  • 3/4 pound asparagus
  • 3 ounces mixed baby greens, washed and dried
  • 3/4 cup Lime-Pickled Shallots, drained
  • 3/4 cup shaved Parmesan cheese
  • 2 tablespoons lime juice, (from shallot marinade if you have it)
  • 1 teaspoon whole grain mustard
  • 1-1/2 teaspoons honey
  • 1/8 teaspoon salt
  • feshly ground black pepper to taste
  • 1/4 cup extra virgin olive oil


  1. Cut the tough bottom portion off of the asparagus spears -- this is usually about 3-inches or so. Then peel the asparagus and set up a steamer on the stove with water just beneath the rack. Bring the water in the steamer to a boil and place the peeled asparagus spears on the rack and cover. Steam to the desired doneness; the asparagus should be moist and tender, about 6 minutes. Drain the asparagus and "shock" it by placing it in a bowl of ice-water for about 3 minutes. This will stop it from cooking any further and help to keep the bright color. Then cut the spears in half, both vertically and horizontally.
  2. In a large mixing or serving bowl, toss the asparagus with the greens, shallots and cheese. Set aside.
  3. In a small mixing bowl, combine the lime juice with the mustard, honey and salt. Gradually whisk in the olive oil and season to taste with the pepper and more salt if necessary.
  4. Toss the salad with the dressing and serve at once!

Recipe Notes

My favorite way to make salad dressing is in a jar. Simply add all of the ingredients, put the lid on, and shake!