Raw asparagus salad with lemon & parmesan dressing

Raw asparagus salad with lemon & parmesan dressing

Total: 30 min. | Active: 30 min.
vegetarian, lactose-free, gluten-free
Nutritional value / person: 501 kcal
, Fat: 44 g
, Carbohydrate: 10 g
, Protein: 14 g

Thinly sliced asparagus also taste fabulous raw. This raw asparagus salad is a refreshing spring salad with a light dressing. It's ready in a flash and great for any day of the week – even for guests. A quick, delicious recipe with the wow factor.


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


1 organic lemon, grated zest and the juice
2 tbsp white balsamic vinegar
1 ½ dl olive oil
2 tsp maple syrup
8 tbsp grated Parmesan
salt and pepper to taste


500 g green asparagus, lower third peeled, shaved lengthwise into thin strips
500 g white asparagus, peeled, shaved lengthwise into thin strips
50 g rocket
6 tbsp pine nuts, roasted
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How it's done

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Mix the lemon zest, lemon juice, balsamic, oil, maple syrup and parmesan in a bowl, season.


Add the asparagus, mix well. Mix in the rocket, plate up the salad, sprinkle with the pine nuts.

Good to know
Note: If you're not planning to eat the asparagus immediately after buying it, wash the asparagus, trim the ends, wrap it in a damp cloth and keep it in the fridge. This will ensure that it remains wonderfully crunchy for several days.

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