Shaved Asparagus Salad with Ricotta Salata and Toasted Pine Nuts

Total Time
20 min
20 min
Make sure to choose thick asparagus or it will be very difficult to shave them into long strips with your vegetable peeler.



1 Tbsp, chopped (plus 2 tsp caper juice)

white wine vinegar

1 Tbsp

extra virgin olive oil

1 Tbsp

uncooked asparagus

2 pound(s), thick spears, trimmed

pine nuts

3 Tbsp, toasted, divided

fresh parsley

2 Tbsp, chopped


2 Tbsp, chopped

fresh tarragon

2 Tbsp, chopped

kosher salt

½ tsp, (or to taste)

black pepper

¼ tsp, freshly ground (or to taste)

ricotta salata cheese

1 oz


  1. Combine capers and their juice, vinegar and oil in a medium bowl (add lemon juice or zest to taste, optional); set aside.
  2. Using a peeler, shave asparagus into long, thin strips; add to bowl with caper dressing. Add 1 1/2 Tbsp pine nuts, parsley, chives and tarragon; toss to coat. Season with salt and pepper to taste; transfer to a serving platter or bowl.
  3. Using a microplane or box grater, finely grate cheese over top; sprinkle with remaining 1 1/2 Tbsp pine nuts.
  4. Serving size: 1 c

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