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Asparagus Tricolori Salad.jpg

Raw asparagus?!  Really?!  

That's what I thought when I first found out there was such a thing. However, upon trying it, I couldn't believe how delicately delicious this simple combination of ingredients is!

I have put my own spin on this gorgeous salad by using 3 colors of asparagus.  Most recipes use only green. However, use any combination you like. You do want to use fresh, crisp, thick spears. 

If you do use the tips, I suggest steaming them slightly.

I have not given quantities as you can judge how much you want. Also depending on the thickness of the spears, the amount rendered may vary.  

This is a fresh, slightly crunchy, bright salad that not only tastes divine but is beautiful.


  • green asparagus (the thicker the better)

  • purple asparagus (the thicker the better)

  • white asparagus (the thicker the better)

  • freshly squeezed lemon juice

  • good extra virgin olive oil

  • parmesan Reggiano shaved from a solid chunk

  • sea salt flakes (Maldon's)


Place asparagus spear on its side. Remove tip. Hold at one end and with a vegetable peeler begin shaving. Turn over and peel other side when you reach halfway point. Depending on your peeler, you may find that you are left with a thick slice that can't be further peeled. You can include it in the salad  but I recommend saving for later use. 

Continue with the various colored asparagus until you achieve the desired amount.  Place asparagus ribbons in a bowl and coat generously with lemon juice.  Toss to coat.  

Place desired amount on plates, drizzle with olive oil.  Shave parmesan over (don't be stingy) and season generously with sea salt flakes.

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