Harvest of the Month-Asparagus

Published: Jun. 30, 2020 at 11:10 AM CDT
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Asparagus is a nutrition superstar and June is the time to celebrate this delicious vegetable. Harvest of the Month is a Jackson County, Wisconsin initiative that highlights a different produce item every month.

Asparagus is rich in compounds that may help reduce the risk of diseases such as cancer and promote healthy aging. Beyond the health benefits, asparagus is delicious and versatile—it’s commonly roasted, steamed, grilled, boiled and sautéed.

Registered Dietitian, Ruth Chipps, shares a recipe that uses fresh uncooked asparagus shaved into crispy ribbons tossed with a lemon parsley dressing.

Crispy Asparagus Lemony Ribbon Salad

Asparagus takes on a new twist with uncooked crispy asparagus ribbons. They’re easy to make with a simple potato-peeler. The garlic lemon parsley vinaigrette brings a burst of freshness to the crispy salad with spring radishes, feta cheese and walnuts. See the video above for action and details.


Zest of 1 lemon

3 tablespoons fresh lemon juice

1 tablespoon white vinegar

2 t. sugar

2 tablespoons olive oil

2 tablespoons fresh parsley chopped

1 clove garlic minced

½ teaspoon kosher salt to taste

¼ t. ground black pepper


1 bunch fresh asparagus

½. c. thin sliced radishes

¼ c. red onion thinly sliced

½ cup walnuts chopped

½ cup feta cheese crumbles


Stir together dressing ingredients.

Make asparagus ribbons: Place spear flat on cutting board and shave with a carrot/potato peeler.

Put ribbons in medium bowl. Add dressing to asparagus (use about half of dressing or more). Add the additional vegetables, walnuts and feta cheese if desired. Keep extra dressing in refrigerator.

Makes 6 Servings. Nutrition information per serving (2/3 c.): 170 Calories, 13g Fat, 7g Carb., 3g Fiber, 7g Protein

More OPTIONS FOR SERVING: Top with chopped cooked eggs and/or chopped avocado; Add cooked lentils for protein.

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