| Level: | Easy |
| Total: | 14 min |
| Prep: | 10 min |
| Cook: | 4 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 14 min |
| Prep: | 10 min |
| Cook: | 4 min |
| Yield: | 4 servings |
Ingredients
- Kosher salt and freshly cracked black pepper
- 1 pound medium asparagus, trimmed
- 1 small shallot, chopped
- 1 to 2 tablespoons champagne vinegar
- 2 to 3 tablespoons garlic-infused extra-virgin olive oil
- 1/4 pound chunk Parmesan
Instructions
- Over moderately high heat, bring a large pot of salted water to a boil. Add the asparagus and cook until tender, 4 to 5 minutes. Using tongs, transfer the asparagus to a bowl of ice water. Drain, pat dry and chop into 1/2-inch pieces.
- In a medium bowl, toss together the asparagus, shallots and vinegar. Drizzle the oil on top of the asparagus. Using a vegetable peeler, shave the Parmesan to measure 1/3 cup. Toss the cheese with the asparagus and season with salt and pepper.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 218 |
| Total Fat | 16 g |
| Saturated Fat | 6 g |
| Carbohydrates | 7 g |
| Dietary Fiber | 3 g |
| Sugar | 3 g |
| Protein | 13 g |
| Cholesterol | 19 mg |
| Sodium | 394 mg |
| Serving Size | 1 of 4 servings |
| Calories | 218 |
| Total Fat | 16 g |
| Saturated Fat | 6 g |
| Carbohydrates | 7 g |
| Dietary Fiber | 3 g |
| Sugar | 3 g |
| Protein | 13 g |
| Cholesterol | 19 mg |
| Sodium | 394 mg |
Reviews
I made this ahead and although the flavor was great the night I prepared it, taking it to work the next day for a potluck, proved that it should not be made ahead for best flavor. I would agree, that the parm cheese could be left out. Would definitely try again and cook the asparagus less, maybe add pinenuts for some varied flavor.
This was very flavorful and a quick “salad” to make as a side dish to our chicken for dinner. My asparagus didn’t turn out super crunchy, however. That may be my own fault, though – maybe it cooked too long or the ice bath wasn’t cold enough or something. But I will definitely do this again. I liked other reviewers who said they added bell peppers and such – I think we’ll try that next time!
This was a super tasty, really quick way to make an asperagus lover out of anyone!
Incredible taste for such an easy recipe. Had some fresh cilantro and yellow bell pepper t use up, so added that. Excellent accompaniment to our ribs and potato salad.
so easy !! my husband loved it
So easy and a nice change from grilled asparagus. I used shredded Parmesean (a small wedge cost $15…too much $). The salad completed the perfect meal with the Crispy Skin Salmon and Black Tie Pasta.
This salad was so easy to make! I made for easter dinner and everybody loved it. We love asparagus and this is a new way for us to enjoy it. A great summer dish.
You can also leave the asparagus spears raw, chopped small. I’ve made salads like this.
I love asparagus every way!
I love asparagus every way!
Very easy, tastes great, and I’m making it again for Easter dinner. Tastes even better the next day,I added it into a very veggie- pasta salad.
Quick, easy, and tasty. I used walnut oil and added chopped walnuts on top for crunch. On the video, it looked as if Claire used much more than a tablespoon or two of vinegar and oil. Use your own tastebuds to determine what’s right for you. It needed salt and a bit of pepper, and I left off the parm shavings bc my granddaughter is allergic to dairy. Green beans would work just as nicely with this recipe too and no prep, so it would be even faster to make.