Looking for a quick, simple side that’s both seasonal and flavor-packed? This raw asparagus salad does just the trick. Fresh and zingy, it pairs perfectly with roasted chicken, grilled steak and just about any other main dish!

10-Minute Tender Raw Asparagus Salad

Since this salad is a raw preparation, it’s best to choose asparagus that’s at the peak of its season. Opt for thinner spears of asparagus, which are typically more tender than thicker stalks.
Serves 4-6

1 bunch pencil-thin asparagus, ends trimmed and sliced into fine pieces (approx. 2 ½ cups)
2 large shallots, finely chopped (approx. ½ cup)
2 ½ oz. pecorino Romano or parmesan cheese, shaved (approx. ½ cup)
4 Tbsp. red wine vinegar
3 Tbsp. good-quality extra-virgin olive oil
Kosher salt and ground black pepper

Add all listed ingredients to a large mixing bowl. Season with kosher salt and ground black pepper to taste. Toss to combine well. Taste and adjust as desired—splash in a little extra red wine vinegar for more zippiness, a little extra olive oil for more balance, a pinch of salt to bring the flavors to life, etc. Serve immediately with your favorite spring main dishes. Enjoy!

Find more great recipes from Jess Larson at playswellwithbutter.com. profile photo of Jess Larson