Shaved Purple & Green Asparagus Salad with Hazelnuts, Red Onion & Fresh Lemon Vinaigrette


1 bunch organic green asparagus
1 bunch organic purple asparagus

½ red onion
1 c fresh hazelnuts
4 tbsp rice wine vinegar
¼ c extra virgin olive oil
1 lemon
Salt and pepper to taste


Hold asparagus on each end and bend gently until it snaps.  Use the portion of asparagus above the break.

Holding the tip of the asparagus use a peeler to get long thin shavings.  Thinly chop remaining pieces to add texture.  Place asparagus in a large bowl.

Thinly slice red onion.  To the bowl with asparagus, combine onion and hazelnuts, rice wine vinegar, olive oil, the zest of one lemon and the juice of ½ a lemon.  Fold together.  Allow salad to sit for a few minutes before serving to allow flavors to come together.  Garnish with shaved hazelnuts. Enjoy!


Use only green asparagus if purple asparagus is not available

Walnuts or pecans can be substituted for hazelnuts.

Click here to watch Ron prepare the dish!


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s