Asparagus and Walnut Salad

Asparagus and Walnut Salad
Photo: Nico Schinco

In this refreshing spring salad, slivers of fresh raw asparagus meld with toasted walnuts and sharp Pecorino Romano cheese for a healthy and refreshing side dish perfect for serving with grilled meats or fish.


  • 2 tablespoons apple-cider vinegar

  • 3 tablespoons extra-virgin olive oil

  • Salt and freshly ground pepper

  • 1 pound asparagus, trimmed, stalks sliced thinly on the bias

  • 1 ounce shaved Pecorino Romano

  • ¼ cup walnuts, toasted and chopped

  • ¼ cup fresh parsley leaves


  1. In a medium bowl, whisk together vinegar and oil; season with salt and pepper. Add asparagus, cheese, walnuts, and parsley to bowl and toss to coat with dressing. Season with salt and pepper to taste and serve.

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