Pin this Last spring, my neighbor handed me a bunch of asparagus from her garden and mentioned something about shaving it raw into salads. I'd never thought about eating asparagus uncooked, but that afternoon I experimented with a vegetable peeler and ended up with these beautiful green ribbons that tasted somehow sweeter and more vibrant than their roasted counterparts.
I made this for a memorial day potluck last year and watched three different people ask for the recipe. Something about the combination of tender orzo, those crisp asparagus ribbons, and the bright lemon dressing makes people instinctively reach for seconds.
Ingredients
- Orzo pasta: This rice shaped pasta catches the dressing beautifully in its little curves, making every bite flavorful
- Salt for pasta water: Well salted water is your only chance to season the pasta itself, so dont be shy with it
- Fresh asparagus: Look for firm spears with tight tips, and avoid any that look wilted or smell funky
- Baby arugula: This adds a peppery bite that cuts through the rich parmesan and olive oil
- Freshly grated Parmesan: Buy a wedge and grate it yourself, the pre grated stuff has anti caking agents that ruin the texture
- Toasted pine nuts: These add buttery crunch, but sliced almonds work beautifully if pine nuts feel too pricey
- Lemon: Both zest and juice go into the dressing for maximum bright flavor
- Extra virgin olive oil: Since this dressing isnt cooked, use a good quality oil you actually like the taste of
- Garlic clove: Finely minced so it distributes evenly rather than leaving someone with a raw garlic chunk
- Dijon mustard: This helps emulsify the dressing so it doesnt separate on you
- Honey or maple syrup: Just a tiny bit balances the acidity and makes all the flavors play nice together
- Fresh parsley and basil: Use whatever looks freshest at the market, or even mint if you want something more unexpected
Instructions
- Cook the orzo:
- Bring a large pot of generously salted water to boil and cook the orzo until al dente, then drain and rinse under cold water to stop the cooking process and cool it down
- Prepare the asparagus:
- Use a vegetable peeler to shave each spear into long thin ribbons, starting from the top and working down to the trimmed base
- Whisk the dressing:
- In a small bowl or jar, combine the lemon zest and juice, olive oil, minced garlic, Dijon, honey, salt and pepper, whisking until the mixture thickens slightly
- Combine everything:
- Add the cooled orzo, shaved asparagus, arugula, parmesan, pine nuts and herbs to a large bowl, then pour the dressing over and toss gently until everything is coated
- Taste and adjust:
- Serve immediately with extra parmesan on top, or let it sit for 20 minutes to let the flavors meld even more
Pin this My sister called me the next day after that potluck asking if I had any leftover. She ended up making it for her book club that same week and said it was the first time everyone actually stopped talking about the book long enough to compliment the food.
Making It Ahead
This salad keeps beautifully in the refrigerator for up to two days. The pasta will absorb some of the dressing as it sits, so you might want to whisk up a little extra lemon and oil to refresh it before serving leftovers.
Serving Variations
When I want to make this more substantial, I'll add grilled chicken or even chickpeas for protein. Sometimes I serve it over a bed of additional greens to stretch it further, especially during summer when my garden is overflowing with lettuce.
Ingredient Swaps
Don't let perfection stop you from making this. I've used pecorino instead of parmesan, swapped in almonds or walnuts for pine nuts, and even made it with only parsley when I couldn't find fresh basil.
- If asparagus is out of season, try shaved sugar snap peas or even thin zucchini ribbons
- The honey can be swapped for maple syrup or omitted entirely if you prefer a sharper dressing
- Fresh mint instead of basil gives this a completely different but equally delicious personality
Pin this This salad has become my go to for bringing to friends who need dinner, because it travels well and feels special without requiring hours in the kitchen.
Recipe Questions
- → Can I prepare this salad in advance?
Yes, you can assemble the salad several hours ahead and refrigerate it. Allow it to come to room temperature before serving for optimal flavor and texture.
- → How do I shave asparagus properly?
Use a vegetable peeler to create thin ribbons along the asparagus spears. For thicker spears, slice them lengthwise first, then peel into ribbons for more manageable pieces.
- → What are good substitutions for the ingredients?
Replace Parmesan with pecorino Romano for a sharper cheese, swap pine nuts with toasted almonds or walnuts, or substitute basil with fresh mint for a different herbal note.
- → How can I make this more filling?
Add grilled chicken breast, white beans, or chickpeas for extra protein. Feta cheese or fresh mozzarella also works well as heartier additions.
- → Is this dish vegetarian?
Yes, this salad is naturally vegetarian. All ingredients are plant-based or dairy. Ensure your Dijon mustard and other condiments are certified vegetarian if following a strict diet.