Shaved Asparagus and Spinach Salad

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Thin asparagus shavings are tossed with dressing and served raw in this tasty side salad. Make sure your vegetable peeler is sharp for this recipe. A Swiss-style peeler makes this a snap.

Tags: Intermediate, 20 Mins, Salads, Vegetables, Eggs, Make Ahead, President's Choice Blue Menu
Serves: 4
Skill level: Intermediate
Prep time: 20  minutes
Cooking time: 15  minutes
Total: 35  minutes

Additional Information


4 PC Blue Menu Om├ęga-3 Eggs - Large
1 pkg (283 g) PC Fresh Asparagus
1/3 cup (75 mL) PC Blue Menu Lemon Poppy Seed Dressing
6 cups (1.5 L) loosely packed baby spinach
1-1/2 cups (375 mL) cherry tomatoes, halved
1/4 tsp (1 mL) freshly ground black pepper
1/3 cup (75 mL) Parmesan cheese shavings


  1. In small saucepan, add eggs and cover with cold water. Bring to boil; remove from heat and cover. Let stand for 10 minutes. Drain; run eggs under cold water to cool. Once cool, peel under cold running water. Using an egg slicer or knife, cut eggs into thin rounds; set aside.
  2. Meanwhile, on a cutting board, lay asparagus flat. Using a vegetable peeler, shave asparagus spears from tip to end to make fine shavings. Transfer to bowl; toss together with dressing.
  3. Divide baby spinach among four dinner plates; top with asparagus shavings. Arrange egg slices and tomato halves on top. Sprinkle with pepper and Parmesan shavings.

Chef's Tips

Eggs can be hard-boiled and kept in fridge for up to 3 days.

Nutritional Information

Per serving:
190 calories
fat 9 g
sodium 350 mg
carbohydrate 13 g
fibre 4 g
protein 13 g
Source of Vitamin A
Source of Iron
Source of Calcium