Shaved Asparagus Salad

Asparagus Salad - pic

Recipe provided by Chef Crusco Catering in Austin, TX


  • 10-12 Asparagus – cleaned/shaved thin lengthwise (using a mandoline)
  • 1 Navel Orange – supremes only
  • 3 Radish – sliced very thin (using a mandoline)
  • 1 Avocado – peeled and sliced 1/3 inch thick
  • Chimichurri Vinaigrette – 1 part Chimichurri:1 part Lemon juice
  • Sea Salt & Fresh Ground Pepper
  • Optional: Salmon filet (pictured)


  1. Mix 2 tbsps. Chimichurri with 2 tbsps. Lemon juice. Place the shaved asparagus and radish slices into a bowl. Dress with Chimichurri vinaigrette and season with salt/pepper.
  2. Place the Asparagus and radishes onto a plate. Garnish with orange supremes, avocado and some more Chimichurri vinaigrette. Season with salt/pepper.
  3. Serve as is for a full salad or make it a full dinner by serving with pan roasted Salmon filets. Enjoy!