Servings: 6


  • ⅓ cup finely chopped shallots
  • ¼ cup lemon juice
  • 1 teaspoon mustard
  • 1 teaspoon honey
  • 1 pound asparagus
  • 2 tablespoons finely chopped fresh mint
  • 2 tablespoons finely chopped fresh parsley

Step 1

In a large bowl, whisk together shallots, lemon juice, mustard, and honey.

Step 2

Remove the root ends of the asparagus (about an inch) and discard.

Step 3

Cut asparagus tips off spears and add to the bowl with shallot mixture.

Step 4

Use a vegetable peeler to shave asparagus spears into thin ribbons; add ribbons to shallot mixture as you go.

Step 5

Add mint and parsley; toss salad until combined.