Shaved Asparagus Salad with Preserved Lemon Dressing


It’s asparagus season and here I’m late to the party. Not that it makes any difference to me. I pretty much eat asparagus year round. It’s not my fault it’s so good. Otherwise, I’d be eating my weight in potatoes and my canned tomatoes throughout the winter.

Shhhh – I know there’s a better way to go about being earth-friendly and I’m working on it. At least I’m not opposed to the idea of the local food movement.

Maybe I need to guilt myself into being more cautious by re-watching No Impact Man or 100 Mile Challenge. The first one was obnoxious but still eye-opening.

Anyhow, there’s this asparagus salad. It’s perky and refreshing with salty preserved lemon and fresh dill. I love that it’s so quick to whip up and pairs well with so many things. I’ve had it for breakfast with some fried eggs and another time with a tin of smoked herring for a quick lunch. Here, it’s served with grilled lamb chops and the next day, with some seared scallops. Yum.

Shaved Asparagus Salad with Preserved Lemon Dressing
Serves 4


  • 1 pound asparagus
  • 1 small preserved lemon, washed
  • 1/8 cup extra virgin olive oil
  • 3 tablespoons dill, roughly chopped
  • 1/2 teaspoon dijon mustard
  • 1 clove garlic
  • Pinch of cayenne pepper
  • Freshly ground black pepper


With a vegetable peeler peel the asparagus from the bottom of the stalk right above the woody part and up towards the tip. You should be able to get about 5 to 7 strips from each asparagus spear.


Toss all the shaved asparagus into a mixing apparatus.


In a food processor, add all the other ingredients except for the dill and process until it is smooth.


Pour the dressing onto the asparagus with the dill…


… And toss it all together.


And serve with a background of lamb chops and a marinated cauliflower salad…


… Or seared scallops. It’s ridiculous.


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