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Challenge: Savoring Spring

Ribbon Asparagus Salad

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Seems like everyone is still on the kick on eating healthy this year. I have been trying to add more raw veggies into my diet. This asparagus salad has become a favorite in my house. Not only does it look beautiful, but it tastes amazing and refreshing. The salad goes great with a side of homemade soup. You can top also it with pretty much anything. I used shaved parmesan and toasted pine nuts. Enjoy!

Ribbon Asparagus Salad

Cooking Time: 20 min


  • 10-15 large asparagus spears, trimmed
  • Pine nuts, toasted
  • Parmesan cheese, shaved for garnish
  • Salt & Pepper, to taste
  • ¼ cup extra virgin olive oil
  • ¼ cup lemon juice


  1. Take 1 asparagus spear at a time, use a vegetable peeler to shave spears into long, thin ribbons. Add ribbons to a medium bowl.
  2. Next add pine nuts, olive oil, s&p and lemon juice. Toss together place on serving dish and top with shaved Parmesan cheese.

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