Vibrant and crisp shaved asparagus salad with peanut dressing is perfect for Easter brunch or any springtime gathering. Raw asparagus is paired with cucumber, avocado and egg for a nutritious and flavorful spring dish.
Fresh spring produce is perfect for light salads like this crunchy shaved asparagus salad with cucumber and Asian-style peanut dressing topped with avocado and poached eggs.
This vibrant and fresh asparagus salad makes for an impressive appetizer, brunch or lunch option full of nutrients and spring flavors!
If you are looking for a new way to prepare asparagus, try it raw! It's crunchy, refreshing and pairs perfectly with tangy peanut dressing, shaved cucumber, avocado and eggs. Try it now, when asparagus season peaks!
Can You Eat Asparagus Raw?
Yes, it is safe to eat raw asparagus. Just make sure the asparagus is fresh and trimmed. Raw asparagus gives a lovely crunch and nutty flavor to the salad.
You can also blanch asparagus for just a minute in boiling water and then immediately chill it in a bowl with ice cold water. It helps soften the spears just a little bit while still preserving the bright green color and all the nutrients.
Here is another great spring asparagus radish salad and asparagus cannelloni that uses blanched asparagus.
How to Choose The Best Asparagus?
The freshest asparagus is firm, straight and green (not dull) with flower tips tightly closed.If the tips are too dark, yellow or mushy, the asparagus is not fresh.
The size and thickness of asparagus spears have no influence on the taste or the tenderness. The fresher asparagus is, the better texture it has.
After harvesting, asparagus can quickly lose in flavor and develop woody texture. Make sure to pick the freshest bunch from your local grocery store or farmers market.
How to Store Asparagus?
Asparagus is best stored refrigerated upright in a tall glass or jar with an inch or two of water on the bottom to cover the ends. Keep it unwashed and trim the ends a bit before storage. This way you can store fresh asparagus in the fridge for about 3 to 4 days.
Alternatively, wrap the ends of asparagus with a damp cloth or paper towel and store it in the vegetable compartment of your refrigerator.
How To Make This Salad
Ingredients
- asparagus;
- cucumber;
- peanut dressing;
- avocado;
- eggs;
- chives;
- sesame seeds.
Instructions
1. Shave Asparagus and Cucumber
Using a vegetable peeler, shave the asparagus and the peeled cucumber into thin strips. Transfer to a large bowl and add a bit of salt. Let stand for 5 minutes before straining the liquid.
2. Make Peanut Dressing
In a small jar whisk together peanut butter, sesame oil, soy sauce, lemon juice and maple syrup. Add a little water to make the dressing pourable.
3. Poach Eggs
I found this method to work the best: In a medium-sized saucepan, bring water to a boil. Beat an egg into a small ceramic or metal ramekin and place it in the water. Cook for 3 minutes, remove from water and use a tablespoon or a spatula to get the egg out. Done!
Use this method to cook up to 4 eggs at the same time, just make sure the ramekins are steadily placed on the bottom of the saucepan.
4. Assemble The Salad
Strain the liquid from the asparagus cucumber mixture and stir in half of the peanut dressing. Divide into 4 bowls and top each bowl with ¼ sliced avocado and a poached egg.
Drizzle with the rest of the dressing and garnish with chopped chives and black and/or white sesame seeds. Season with salt and freshly ground black pepper to taste. Enjoy!
Cook's Tips
- The salad is best fresh but you can store leftovers in the fridge for up to 2 days. Make sure to store the dressing separately from the salad.
- Use the peanut dressing for other salads, buddha bowls, roasted or raw veggies.
- When you shave cucumber, you will eventually end up with the seed core. Discard it.
- You can use spiralizer for both asparagus and cucumber instead of vegetable peeler to make the salad even more pretty.
Recipe Variations
- To make this salad vegan simply skip the egg.
- This asparagus salad tastes great with Buddha bowl tahini dressing.
- You can top the salad with toasted chopped peanuts for an extra crunch.
Check the recipe below for details:
Shaved Asparagus Salad with Peanut Dressing
Ingredients
For the shaved asparagus salad:
- 12 spears asparagus
- 1 medium-sized cucumber peeled
- 1 avocado sliced
- 4 eggs
- 1 tablespoon chives chopped
- 1 tablespoon black and/or white sesame seeds
- salt and black pepper to taste
For the peanut dressing
- 2 tablespoons peanut butter
- 1 tablespoon sesame oil
- 1 tablespoon soy sauce or tamari
- 1 tablespoon lemon juice
- 1 tablespoon maple syrup
Instructions
Shave Asparagus and Cucumber
- Using a vegetable peeler, shave the asparagus and the peeled cucumber into thin strips. Transfer to a large bowl and add a bit of salt. Let stand for 5 minutes before straining the liquid.
Make Peanut Dressing
- In a small jar whisk together peanut butter, sesame oil, soy sauce, lemon juice and maple syrup. Add a little water to make the dressing pourable.
Poach Eggs
- In a medium-sized saucepan, bring water to a boil. Beat an egg into a small ceramic or metal ramekin and place it in the water. Cook for 3 minutes, remove from water and use a tablespoon or a spatula to get the egg out. Done!*
Assemble The Salad
- Strain the liquid from the asparagus cucumber mixture and stir in half of the peanut dressing. Divide into 4 bowls and top each bowl with ¼ sliced avocado and a poached egg.
- Drizzle with the rest of the dressing and garnish with chopped chives and black and/or white sesame seeds. Season with salt and freshly ground black pepper to taste. Enjoy!
Notes
Cook’s Tips
- The salad is best fresh but you can store leftovers in the fridge for up to 2 days. Make sure to store the dressing separately from the salad.
- Use the peanut dressing for other salads, buddha bowls, roasted or raw veggies.
- When you shave cucumber, you will eventually end up with the seed core. Discard it.
- You can use spiralizer for both asparagus and cucumber instead of vegetable peeler to make the salad even more pretty.
Recipe Variations
- To make this salad vegan simply skip the egg.
- This asparagus salad tastes great with Buddha bowl tahini dressing.
- You can top the salad with toasted chopped peanuts for an extra crunch.
Rebecca says
Would you eat the poached egg cold?
Elena Szeliga says
It is best eaten warm but there is nothing wrong with cold poached eggs. Still delicious! Hope that helps 🙂