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Ribboned Asparagus Salad with Lemon

Skill Level: Intermediate

15 min Prep
15 min Total
price per Serving

Nutrition Facts

Amount Per Serving
Calories 131
Protein 5.6g
Total Carbohydrates 6.0g
Dietary Fiber 2.7g
Net Carbohydrates 3.3g
Sugar 2.6g
Total Fat 10.7g
Saturated Fat 1.8g
Trans Fat 0.0g
Cholesterol 3.6mg
Sodium 529.5mg
SmartPoints® 4.0


  • 1/4 cup pine nuts, toasted
  • 1 pound asparagus, rinsed
  • 1 Tablespoon fresh lemon juice
  • 1 Tablespoon olive oil,
  • 1/4 Tablespoon salt, to taste
  • 1/4 teaspoon ground black pepper, to taste
  • 1/4 cup shredded Parmesan cheese (optional)


  1. Lay a single asparagus spear on its side on a cutting board, tip facing away from you.
  2. Holding on to the tough end, use a vegetable peeler to shave off thin asparagus ribbons from stalk to tip, peeling away from the tough end in your hand.
  3. Discard the tough ends once you’re done peeling.
  4. Continue peeling the spears, one by one. Pile your ribbons on a serving plate.
  5. Drip the lemon juice over the asparagus, drizzle with the olive oil and sprinkle with salt and pepper.
  6. Toss gently and then top with the toasted nuts and Parmesan, if desired.

Price Per Serving based on average national price: excludes store savings and local grocery store pricing