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Raw Asparagus Salad

A tangle of raw asparagus salad, pine nuts, and frisee on top of a green dressing.
This is one of my favorite ways to enjoy asparagus when it’s at the peak of its season—raw and simply dressed in this fresh and easy salad.
Lynn Crawford

Prep 20 mins
Total 20 mins
4 servings
169 kcal


For the lemon herb yogurt

  • 1/2 cup plain Greek yogurt preferably full fat
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon grated lemon zest preferably organic
  • 1 teaspoon fresh thyme leaves
  • 2 tablespoons fresh flat-leaf parsley leaves
  • 2 tablespoons chopped fresh chives
  • Kosher salt and freshly cracked black pepper

For the raw asparagus salad

  • 1 pound asparagus trimmed
  • 4 cups (5 oz) frisée leaves or other peppery green such as arugula
  • 2 tablespoons extra-virgin olive oil
  • Juice of 1/2 lemon (about 2 tablespoons)
  • Kosher salt and freshly cracked black pepper

To serve

  • 1/4 cup shaved Parmesan cheese
  • 2 tablespoons toasted pine nuts
  • 1 tablespoon finely chopped fresh chives


Make the lemon herb yogurt

  • In a blender, combine yogurt, lemon juice, lemon zest, thyme, parsley, and chives and blitz until smooth. Season to taste with salt and pepper.

Prepare the raw asparagus salad

  • Using a vegetable peeler, shave asparagus spears lengthwise into thin ribbons. Place in a large bowl and add frisée, olive oil, and lemon juice. Toss to coat. Season to taste with salt and pepper.
  • Spoon the lemon herb yogurt onto a chilled serving dish. Top with asparagus-frisée mixture, then sprinkle over the Parmesan, pine nuts, and chives.