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Shaved Asparagus Salad with Aged Gouda and Hazelnuts


Serves 6 to 8

  • by from Fine Cooking
    Issue 110

Raw strips of asparagus are crisp, juicy, and great in salads. Allow the asparagus to marinate for no more than 15 minutes; any longer and it will begin to lose its crunchy texture.

For the vinaigrette
  • 3 Tbs. seasoned rice vinegar
  • 2 Tbs. fresh lemon juice
  • 2 Tbs. extra-virgin olive oil
  • 1 Tbs. fragrant honey, such as wild flower or orange blossom
  • 1 Tbs. finely chopped shallot
  • Kosher salt and freshly ground black pepper to taste
For the asparagus
  • 3/4 lb. thick asparagus, trimmed
  • 3 cups baby arugula
  • 1/2 cup toasted, peeled, and chopped hazelnuts
  • 2-1/2 oz. thinly shaved aged Gouda (use a vegetable peeler)
Make the vinaigrette

Whisk all of the ingredients together, cover, and refrigerate.

Prepare the salad

Remove the tips of the asparagus and put them in a large bowl. Using a vegetable peeler, shave a stalk, discarding the first shaving. When shaving the first side becomes awkward, turn the stalk over and repeat. Add the shavings to the tips. Repeat with the remaining stalks.

Toss the asparagus with 1/3 cup of the vinaigrette and let sit for 10 to 15 minutes so that the flavors meld and the asparagus softens just a bit.

Add the arugula and hazelnuts and toss, adding more dressing as necessary to lightly coat the arugula. Arrange on plates and top with the shaved cheese. Serve immediately.

Make Ahead Tips

The vinaigrette can be refrigerated for up to 3 days.

nutrition information (per serving):
Calories (kcal): 120, Fat (kcal): 10, Fat Calories (g): 90, Saturated Fat (g): 2.5, Protein (g): 4, Monounsaturated Fat (g): 6, Carbohydrates (mg): 5, Polyunsaturated Fat (mg): 1, Sodium (g): 220, Cholesterol (g): 10, Fiber (g): 1,

Photo: Scott Phillips

Very minor changes. Used thin asparagus, which I cut into 1" pieces and broiled for 1 minute then chilled until ready to marinate, and added escarole to the greens mixture. The dressing, aged gouda, and hazelnut are brilliant together, and a welcome breath of fresh air from the more common (but tasty) cheese-nut combos. Served as a salad course and was met with raves. Repeating as soon as possible!

This was so different from your average salad and quite tasty. I will definately make this again and soon

I love this salad.(Confession I made it with slivered almonds.) I would make it again for company as written, have made it multiple times using bias sliced skinny asparagus. The dressing is great on other things, particularly slaw like combo's.

This is a keeper! Incredibly tasty and healthy! I did not have arugula on hand so added organic grape tomatoes. Toasted pumpkin seeds, but I bet pine nuts would work too! And I shaved in some reggiano Parmesan instead. Worked with what I had on hand. Will try exact recipe now that I can plan ahead, I'm sure it's just as fantastic.

Wonderful salad. The flavor of a good honey shines through. Shaved asparagus marinated in the dressing was delicious. Guests raved.

Delicious salad. The honey in the vinegarette balances the sharpness of the arugula. I can only find hazelnuts around Christmas for some reason so I subbed in walnuts but pecans would also work. Would make again for sure.

I substituted blue cheese and toasted walnuts for the gouda and hazelnuts, omitted the arugula (didn't have any on hand), and added a bit more lemon juice...otherwise I stuck to the vinaigrette recipe and eveything tasted great! Will definitely be using this recipe as a guide again!

Absolutely loved this salad! I have found that I now prefer raw asparagus over cooked. This salad is very light, flavorful, and easy to put together.

My daughter made this for my birthday dinner and happily I just found this recipe so I can make it at home. Can almost taste it as I type this review. Delicious and very satisfying.

What a great, simple recipe! I was blown away with how delicious it was. Instead of shaving the asparagus, I cut them into matchsticks. Definitely will add to the rotation.

Carefully shaved the asparagus on a Behringer slicer. Loved the dressing and substituted about 2 teaspoons agave nectar in place of honey. Loved the play on sweet and tart, peppery and mild. I will definitely make this again and again.

Made this salad for Easter dinner and it was AMAZING -- a definite make again. Notes: we did add a bit more honey to the vinegrette and subbed toasted pecans for hazelnuts (will do that again too). Another note, I am never a fan of a cup measurement for greens or herbs. we used a 5-ounce container of arugala which was perfect.

This recipe is great even for people who don't like asparagus! Shaving the stalks is a pain, but worth it!

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