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Home > Restaurants > Recipes > Raw Shaved Asparagus With Lemon Dressing

Raw Shaved Asparagus With Lemon Dressing

Provided by: Chef Jonathan Waxman

  • Type of Dish: Appetizers, Sides, Small Plates
  • Cuisine: Italian
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Every spring, we await the coming of fresh local asparagus with bated breath. Sweet and crisp, they are fresh enough to be served raw, as in this salad from Jonathan Waxman’s new cookbook of California-infused Italian classics.


1/4 cup hazelnuts
1 to 1 1/2 pounds asparagus
Juice of 1 lemon
1/4 cup extra-virgin olive oil
Sea salt and freshly ground black pepper to taste
1 tbs. grated Parmesan


Preheat oven to 350. Toast hazelnuts on a baking sheet for 8 minutes; (1) cool and then crush in a towel using a rolling pin. (2) Wash and snap the asparagus spears at their base. (3) Upend a small bowl, lay a spear along the flat bottom, and, using a vegetable peeler, shave long, thin slices. Mix the lemon juice with the olive oil, and add salt and pepper. Toss the dressing with the hazelnuts and asparagus. Serve on a platter decorated with the Parmesan. Adapted from Italian, My Way, by Jonathan Waxman (Simon & Schuster; $32). (Published 2012)

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