Chef John's Shaved Asparagus Salad

Chef John's Shaved Asparagus Salad

Chef John 22721

"When you shave asparagus thin with a peeler and give it a quick curing/pickling in the mustard dressing, the harsh attributes mellow out substantially, and the sweet, grassy flavor comes through. In fact, it was so delicious that I contemplated serving it without the fried meat. Happily, that passed."
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


20 m servings 169 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 169 kcal
  • 8%
  • Fat:
  • 13 g
  • 20%
  • Carbs:
  • 5.6g
  • 2%
  • Protein:
  • 8.8 g
  • 18%
  • Cholesterol:
  • 19 mg
  • 6%
  • Sodium:
  • 383 mg
  • 15%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Whisk vinegar and mustard together in a mixing bowl. Slowly drizzle in olive oil while whisking rapidly until the dressing is thick and creamy.
  2. Hold an asparagus stalk at the stem, tip pointing away from you, on a work surface. Shave ribbons of asparagus off of the stalk with a vegetable peeler, moving the peeler from the stem-end to the tip. Repeat with remaining asparagus. Transfer asparagus strips to a bowl.
  3. Sprinkle salt, black pepper, and cayenne pepper over asparagus; drizzle dressing over the top and toss to coat. Let sit until asparagus wilts slightly, 2 to 4 minutes.
  4. Heat vegetable oil in a skillet over medium-high heat. Cook and stir pastrami in hot oil until almost crisp, 2 to 3 minutes.
  5. Divide asparagus salad between four plates and top with pastrami.



Wow! I was not sure about this dish at first but after watching the video I thought I would give it a try. I am really glad I did. Hubby loved it, told me don't lose this recipe. I would never ...

I loved it. Being a vegan, I did have to change the meat. Instead of the pastrami I used the bacon chips (a teaspoon or two, just to flavor the dressing is all I needed)you buy in the salad topp...

I made the recipe exactly according to the directions and the video. It came out perfectly. I had never eaten asparagus raw before. The dressing tenderizes the asparagus just right. My husba...

Wow...Quite elegant: DELICIOUS, and VERY easy. I didn't have pastrami so I cooked sliced proscutto instead and it was awesome. The contrast of the crispy fried meat with the fresh raw vegetabl...

Delicious! Did not have pastrami so I used bacon bits instead. Will definitely make agaim.

Really good. Good with thicker asparagus fir shaving

This was SO GOOD! I wasn't sure of what to expect from a pickled cold asparagus salad, but it was fantastic and I am definitely going to be making often. My husband loved it and went back for ...

Got a thumbs up to do again!! I did have to substitute apple cider vinegar for the rice vinegar and left off the pastrami because we were having BBQ ribs, but it was still awesome.

Delicious even without the pastrami