Recipe courtesy of Claire Robinson

Chopped Asparagus Salad

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  • Level: Easy
  • Total: 14 min
  • Prep: 10 min
  • Cook: 4 min
  • Yield: 4 servings



  1. Over moderately high heat, bring a large pot of salted water to a boil. Add the asparagus and cook until tender, 4 to 5 minutes. Using tongs, transfer the asparagus to a bowl of ice water. Drain, pat dry and chop into 1/2-inch pieces.
  2. In a medium bowl, toss together the asparagus, shallots and vinegar. Drizzle the oil on top of the asparagus. Using a vegetable peeler, shave the Parmesan to measure 1/3 cup. Toss the cheese with the asparagus and season with salt and pepper.