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5 from 15 votes

Shaved Asparagus Pesto Salad

You will surely wow your guests with this beautiful pesto asparagus ribbon salad, perfect for any spring meal.
Prep Time10 mins
5 mins
Total Time15 mins
Course: Side Dish
Cuisine: American
Keyword: Asparagus, Spring
Servings: 4 Servings
Calories: 64kcal
Author: Laura Lynch


  • 1 bundle thick stock asparagus roughly 1 lb
  • 2 tbsp basil pesto prepared or homemade
  • 1 cup cherry tomatoes cut into half or quarters, depends on size and preference
  • 1/4 cup feta cheese crumbled
  • 2 lemon wedges
  • Salt to taste


  • Cut the tops and bottoms off the asparagus stocks. Using a mandoline or potato peeler, cut the asparagus into ribbons lengthwise. Place the ribbons in a large bowl.
  • Gently stir in the basil pesto to coat the ribbons without breaking them.
  • Add the tomatoes and feta cheese and toss to incorporate them.
  • Spritz the lemon evenly over the salad. Add salt to taste.
  • Serve immediately to avoid wilting.


Calories: 64kcal | Carbohydrates: 3g | Protein: 2g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 9mg | Sodium: 179mg | Potassium: 94mg | Fiber: 1g | Sugar: 2g | Vitamin A: 403IU | Vitamin C: 13mg | Calcium: 62mg | Iron: 1mg