Arugula and Asparagus Ribbon Salad Recipe

Arugula and Asparagus Ribbon Salad

Serves 4

Raw asparagus ribbons are beautiful, delicious, and require no cooking. It's a perfect way to enjoy this favorite spring vegetable.


  • 2 tablespoons fresh lemon juice
  • 4 tablespoons extra virgin olive oil
  • Kosher salt, to taste
  • Pepper, to taste
  • 1/2 pound thick asparagus, trimmed
  • 3 ounces baby arugula (3 - 4 cups)
  • 2 ounces shaved parmesan (1/2 cup)
  • 3 slices prosciutto, cut into thin strips


  1. In a medium bowl, whisk together lemon juice and olive oil. Add salt and pepper, to taste. Set aside.
  2. With a vegetable peeler or mandolin, shave asparagus spears lengthwise into thin ribbons.
  3. Place asparagus, arugula, parmesan, and prosciutto (if using) into bowl with dressing. Toss gently, and serve at once.


Amount Per Serving (does not include salt and pepper to taste)
Calories: 210
Fat: 19 g
Saturated Fat: 5 g
Cholesterol: 10 mg
Sodium: 440 mg
Carbohydrates: 3 g
Fiber: 1 g
Sugar: 1 g
Protein: 9 g
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Ratings and Reviews

“Tried this recipe in the proctor mm and loved it. have made it many times since then as written with prosciutto, with no prosciutto, with speck, and finally jamón. all very good. will be very sorry for asparagus season to end. my asparagus peeling technique did vary after the first time. my second through ? times i did not break off the ends of the asparagus but left them on to provide a better hold on the stalk. great salad, was even the meal one evening.”

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