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White Asparagus, Parsley, and Cranberry Salad

Scott Phillips

Servings: 4 to 6 as a first course

One of the great surprises about white asparagus is how deliciously crisp and refreshing it is raw. Slicing it thin makes peeling unnecessary, but be sure to trim off the tough bottom inch or so of each stalk.


  • 12 oz. white asparagus, bottom ends trimmed, sliced very thinly on a sharp diagonal
  • 1/2 oz. (about 1 cup) fresh flat-leaf parsley leaves
  • 2 Tbs. dried cranberries
  • Kosher salt and freshly ground black pepper
  • 1/4 cup extra-virgin olive oil
  • 2 Tbs. Champagne vinegar
  • 1 tsp. honey

Nutritional Information

  • Calories (kcal) : 100
  • Fat Calories (kcal): 80
  • Fat (g): 9
  • Saturated Fat (g): 1.5
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 7
  • Cholesterol (mg): 0
  • Sodium (mg): 50
  • Carbohydrates (g): 4
  • Fiber (g): 1
  • Protein (g): 1


  • In a medium bowl, toss the asparagus with the parsley leaves and cranberries. Lightly season with salt and pepper. Whisk together the oil, vinegar, honey, and 1/4 tsp. each salt and pepper until emulsified. Toss the salad with enough dressing to lightly coat, passing any extra dressing at the table, if you like.


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