Raw asparagus ribbon salad

Time for me to step away from the powdered sugar and get back to what I know: vegetables and stuff.

This minimalist salad recipe comes from Smitten Kitchen author and fellow RPS alumna Deb Perelman, the Meryl Streep of cooking bloggers.

I made this for a party recently, where it was placed among not one or two but three different birthday cakes.  Many salads might have felt insecure in this environment, but not the raw asparagus ribbon salad: it was gobbled to the last pine nut.

This salad is super simple, healthy, and tasty.  Photogenic, too.

♫ Suggested listening: something simple. ♫

Click to listen:  Sly and the Family Stone – “Sing a Simple Song”

There are no exact measurements; everything is to taste.


  • 1/4 cup pine nuts, toasted (or raw if you wanna go that route; almonds would also be nice, or sunflower seeds)
  • 1 lb. asparagus
  • 1 lemon
  • Olive oil
  • Sea salt
  • Freshly ground pepper
  • Optional: parmesan cheese. I left this out.


Lay a stalk of asparagus on a cutting board (I found that I could do about three at a time), and use a vegetable peeler to shave off thin strips.  Pile them into a bowl, squeeze your lemon juice into it, add your pine nuts, salt, and pepper and toss (sprinkle parmesan on top at this point if using).  You’re done!

9 thoughts on “Raw asparagus ribbon salad

  1. Made it for a Master Gardener dinner meeting.
    Everyone was amazed!
    So simple, but we never thought of it before.
    What other easy garden treasures have we yet to discover!

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