Shaved Asparagus Salad

  • Level: Easy
  • Total: 15 min
  • Active: 15 min
  • Yield: 12 servings
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2 pounds thick-stemmed asparagus, cleaned and trimmed

2 shallots, minced 

1/4 cup extra-virgin olive oil 

Juice of 1 grapefruit 

Kosher salt and freshly ground black pepper

6 hard-boiled quail eggs, sliced 

Parmigiano-Reggiano, shaved, for garnish 


  1. Using a vegetable peeler, carefully shave the asparagus into a large bowl. Sprinkle in the shallots.
  2. In a medium bowl, combine the olive oil and grapefruit juice and whisk to emulsify. Season with salt and pepper.
  3. Pour the dressing over the asparagus and toss well. Arrange the salad on a serving plate and garnish with the quail eggs, shaved Parmigiano-Reggiano and freshly ground black pepper.

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