Fresh Shaved Asparagus Salad with Lemon Parmesan and Soft Egg
A quick, elegant salad featuring paper-thin shaved asparagus ribbons, a silky soft egg, bright lemon, and freshly grated parmesan. Perfect for a light lunch or spring meal.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Total Time: 18 minutes
- Yield: 2 servings 1x
- Category: Salad
- Cuisine: Mediterranean
Ingredients
Scale
- 1 pound fresh asparagus (preferably thin and tender spears)
- 2 large eggs
- 1/4 cup freshly grated Parmesan cheese (about 25 grams)
- 1 lemon (zested and juiced)
- 2 tablespoons extra virgin olive oil
- Sea salt to taste
- Freshly cracked black pepper to taste
- Optional garnish: fresh herbs like parsley or chives, finely chopped
Instructions
- Rinse and dry the asparagus spears. Use a vegetable peeler to shave each spear from the tip down, creating thin ribbons. Stop shaving once you reach the tougher woody end—discard or save for stock.
- Bring a small saucepan of water to a gentle simmer. Carefully lower the eggs into the water using a slotted spoon. Simmer for exactly 6 minutes for a runny yolk with just-set whites. Adjust time slightly if you prefer firmer yolks. Immediately transfer eggs to a bowl of ice water to stop cooking and cool, about 2 minutes.
- In a small bowl, whisk together the lemon juice, lemon zest, and extra virgin olive oil. Season with sea salt and black pepper to taste.
- Place the shaved asparagus in a mixing bowl. Pour the dressing over and toss gently to coat the ribbons evenly. Add the freshly grated parmesan and toss just enough to combine.
- Gently peel the cooled eggs and place them whole or halved on top of the salad.
- Sprinkle with extra black pepper and optional fresh herbs. Serve immediately for best texture and flavor.
Notes
Handle shaved asparagus gently to avoid bruising. Use a kitchen timer for perfect soft eggs. Freshly grated Parmigiano-Reggiano is recommended for best flavor. Letting the salad sit in dressing for 5-10 minutes softens asparagus texture but avoid waiting too long to prevent wilting. Store dressing separately if refrigerating leftovers and consume within 24 hours.
Nutrition
- Serving Size: 1 salad serving with
- Calories: 250
- Sugar: 3
- Sodium: 220
- Fat: 18
- Saturated Fat: 4
- Carbohydrates: 7
- Fiber: 3
- Protein: 12
Keywords: asparagus salad, shaved asparagus, soft egg salad, lemon parmesan salad, light lunch, spring salad, easy salad recipe