Have you ever shaved asparagus instead of cooking it? A vegetable peeler turns raw asparagus into thin, tender ribbons that taste nothing like the cooked version. One bunch of asparagus shaved into ribbons, tossed with thinly sliced radishes, and dressed with a vinaigrette of Dijon mustard, tahini, lemon juice, and olive oil. It’s so perfect on the side of a grilled steak, but it holds its own as a deliciously simple lunch as well!
The tahini in the dressing is the unexpected ingredient. It makes the vinaigrette creamy and rich without dairy, and it clings to the asparagus ribbons and radish slices. The Dijon and lemon are sharp underneath. This is a salad that looks and tastes like spring on a plate, raw and bright and clean. Also, it is barely a recipe, so there’s really no excuse for not making it.
Tips for Making Shaved Asparagus and Radish Salad
Shave with a vegetable peeler
Hold each asparagus spear flat and draw a vegetable peeler down its length. The ribbons should be thin and flexible. 
The woody ends do not shave well. Snap them off first and use only the tender upper portion.
Whisk the dressing until emulsified
Combine the Dijon, tahini, lemon juice, and olive oil in a small bowl. Whisk until the mixture is smooth and creamy.
Tahini thickens when whisked with acid. If the dressing is too thick, add a teaspoon of water to thin it.
Shaved Asparagus and Radish Salad with Lemon-Mustard Vinaigrette
- Total Time: 15 minutes
- Yield: Serves 4
- Diet: Vegan
Description
A refreshing salad featuring shaved asparagus and radish, dressed with a creamy lemon-mustard vinaigrette enhanced by the rich flavors of Dijon mustard and tahini.
Ingredients
- 1 bunch asparagus, shaved
- 4 radishes, thinly sliced
- 2 tablespoons Dijon mustard
- 2 tablespoons tahini
- 1 lemon, juiced
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Shave the asparagus into thin ribbons using a vegetable peeler.
- Thinly slice the radishes and combine with the asparagus in a bowl.
- In a separate bowl, whisk together Dijon mustard, tahini, lemon juice, and olive oil until smooth.
- Season the vinaigrette with salt and pepper to taste.
- Pour the vinaigrette over the asparagus and radish, and toss to coat evenly.
- Serve immediately or chill for a more refreshing taste.
- Prep Time: 15 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 2
- Sodium: 200
- Fat: 12
- Carbohydrates: 10
- Fiber: 3
- Protein: 3
Frequently Asked Questions
Does raw asparagus taste good?
Yes, when shaved thin. Thick pieces are tough and fibrous. Thin ribbons are tender, slightly sweet, and have a mild grassy flavour.
What is tahini?
A paste made from ground sesame seeds. It adds creaminess and a nutty flavour to the vinaigrette. Find it in the international aisle or near the nut butters.
Can I make this ahead?
Shave the asparagus and slice the radishes ahead. Dress just before serving. The acid in the dressing softens the ribbons if it sits too long.
