Shaved Asparagus Spring Salad

Recipe by Dayna McIssac


  • 1 Cup Sorrel Leaves loosely measured
  • 1 Cup Arugula Leaves loosely measured
  • ¼ Fennel Bulb fronds reserved
  • ½ Granny Smith Apple
  • 1 Lb Fresh Ontario Asparagus about 20 large spears
  • 1/3 Cup Freshly Shaved Parmesan Cheese Dressing
  • 2 Tablespoons Apple Cider Vinegar
  • Juice of ½ Lemon about 2 tbsp
  • ¼ Cup Tablespoons Extra Virgin Olive Oil
  • 1 teaspoon Honey
  • ½ teaspoon Dijon Mustard
  • Salt & Pepper to taste
  • 6-7 Chives finely diced


  • Toss together the sorrel and arugula leaves and spread out onto a serving platter or salad bowl.
  • Slice the fennel and the apple as thinly as possible. Cut the sliced apple again into matchsticks. Add to the greens.
  • Snap woody ends of the asparagus spears and wash well. Working with 1 asparagus spear at a time, use a vegetable peeler to cut spears into long, thin shavings. Top the salad with the shaved asparagus.
  • In a small bowl or a mason jar with a lid, combine the apple cider vinegar, lemon juice, olive oil, honey, mustard, salt, and pepper. Whisk or shake well in the jar. Taste and adjust salt and pepper as necessary.
  • Pour over prepared salad.
  • Sprinkle over diced chives, reserved fennel fronds and with the vegetable peeler, slice over long parmesan shavings to serve.


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