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Fresh Lemon Asparagus Salad

Fresh Lemon Asparagus Salad


  • 1 pound large asparagus, bottom 2 inches trimmed
  • 3 tablespoons toasted pine nuts, divided
  • 3 tablespoons extra virgin olive oil
  • 4 teaspoons fresh lemon juice
  • ½ cup finely grated Parmesan cheese
  • 2 tablespoons chipped chives
  • Sea salt to taste
  • Freshly ground black pepper to taste  



  1. Lay an asparagus spear flat on a cutting board. Chop off heads and end of stems. Discard stems and place asparagus heads aside.
  2. Starting at the bottom end, use a vegetable peeler to shave it into long thin strips.
  3. Place them in a medium bowl and repeat with remaining asparagus.
  4. Finely chop 2 tablespoons of the pine nuts and toast them with the asparagus heads until fragrent and golden in olive oil. Add to bowl.
  5. Add olive oil, lemon juice, Parmesan and chives to the asparagus shavings and toss to combine.
  6. Season with salt and pepper to taste, sprinkle with remaining pine nuts and asparagus heads.
  7. Serve immediately.
Posted in: Recipes 
Post Date: Tuesday, August 4, 2015 11:44 AM
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  • 1967 Lisbon Road, Lewiston, Me 04240
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