This Shaved Asparagus Goat Cheese Salad is fresh and light, yet packed with flavor! Delicate ribbons of asparagus tossed with fennel, then topped with soft, crispy baked goat cheese, crunchy pine nuts and finished with a smooth lemon vinaigrette. It’s perfect as a light meal or side!
*Updated*
This post was originally published in May 2015. I made edits to the photos and changed some of the written post below to include more information about the recipe.
How was everyone’s Memorial Weekend?
OUR LATEST VIDEOSDid you eat, drink and be merry?
Maybe you indulged in a libation or three?
So, did you eat or prepare anything festively fun? Do share!
Boy and I unsuccessfully tried to catch up on some much need R & R. Instead, we did a whole lot of cooking, all of which I will be sharing with you guys here on No Spoon, starting today with this…
Shaved Asparagus Goat Cheese Salad with Lemon Vinaigrette
This salad is light, healthy and the epitome of summer freshness.
Growing up I hated asparagus, my parents had to coerce me to eat at least two of the asparagus tips, out of the pile served to me, before I could be excused from the table. Let’s just say a lot of temper tantrums happened on nights where asparagus was served.
I know I am not alone in this… we all have foods we grew up loathing, which now we adore and can’t get enough of. Asparagus is mine. What is yours?
Despite hating the stalky, woodsy vegetable side of asparagus, I have always been someone who genuinely enjoys salads. #GetsItFromHerMama.
As much as I adore a predictable leafy green salad, I totally swoon over an unexpected and vibrantly beautiful salad, such as this Shaved Asparagus Goat Cheese Salad.
This asparagus salad is not only healthy and delicious, it is also a cinch to prepare, making it a sure fire winner in my book.
How to shave asparagus?
The asparagus and fennel are first thinly sliced into long strands, which is easy-peasy to do with a vegetable peeler and mandolin. However, do not worry if you don’t have either, this task can also be done simply with a sharp chef knife.
Slicing the vegetables uber thin provides a delicate texture to the salad, which is a nice contrast to the crunch of the pine nuts.
How to serve Shaved Asparagus Goat Cheese Salad?
The asparagus and fennel can be served cold or warm, depending on your preference.
You can either slice the asparagus and leave it raw, blanch and shock the asparagus to partially cook, or roast the long thin strands for a warm, heartier feeling salad.
I have included instructions for all three below in the recipe. I tried all of the different serving options, and to be honest, I loved all of them equally.
Boy, however, preferred the latter two.
Regardless of my relentless attempts, I still can’t get him into eating raw vegetables, unless it is a carrot or celery stick.
The shredded asparagus and leek salad is delicious as is, simply tossed with pine nuts, a pinch of red pepper flakes and a sprinkling of fresh lemon zest.
However, I felt like it was begging to be gussied up a bit, into something seriously spectacular. This is where the baked goat cheese comes out to play.
The cheese is cut into thick rounds and marinated in olive oil before being lovingly coated in toasted, crunchy panko bread crumbs. It then gets baked in the oven until it is just soft and gives slightly with the touch of your finger.
The baked goat cheese adds creamy, tangy, crunchy decadence and really makes this salad magnificent.
However no salad, including this Shaved Asparagus Goat Cheese Salad, is complete without a dressing. I chose to keep things light and refreshing, while also enhancing the overall flavors and textures of the salad, by preparing a super simple lemon vinaigrette.
The vinaigrette provides a smooth, lemony, tart punch of flavor and finishes the Shaved Asparagus Goat Cheese Salad off perfectly.
Honestly, this has become my new favorite salad for summer.
If you live near me I must apologize for the shortage of asparagus recently at all the grocery stores. I have been buying all of their stock of asparagus, so I can devour this salad daily.
You don’t have to forgive me for this selfishness, simply join me and prepare your own Shaved Asparagus Goat Cheese Salad. Pinkie promise you are going to love it as much as I do.
Until next time, cheers and happy cooking (or should I say shaving?)!
-xoxo-
Cheyanne
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How to make Shaved Asparagus Goat Cheese Salad recipe👇
Shaved asparagus salad with fennel, pine nuts, baked goat cheese and a smooth lemon vinaigrette.
- Salad:
- 1 pound Asparagus (preferably thick spears)
- ½ small Fennel bulb – thinly sliced
- 4 Oz Goat Cheese (log)
- Extra Virgin Olive Oil - approximately 1 cup*
- ½ Cup Panko Bread Crumbs
- 1 Lemon Zest (use the juice below in the vinaigrette)
- ¼ Cup Pine Nuts
- Crushed Red Pepper Flakes , to taste
- Salt and Pepper , to taste
- Lemon Vinaigrette:
- 1 TBS White Wine Vinegar
- 1 TBS Lemon Juice
- 1 ½ tsp Dijon Mustard
- 2 TBS Shallot – minced
- 1/3 Cup Extra Virgin Olive Oil
- 1 tsp Honey
- ¼ tsp Kosher Salt
- 1/8 tsp Black Pepper
- Prepare the Vinaigrette – Mix all ingredients together in a small container with a tight fitting lid. Shake vigorously to emulsify. Alternatively, you can whisk all ingredients together in a small mixing bowl.
- For the Baked Goat Cheese – Cut the goat cheese log into 4 rounds, roughly ¾’’ wide and 1 ounce in weight each. Place rounds into a shallow baking dish and add olive oil. Transfer to the refrigerator and allow to marinate for at least 1 hour, up to 2 days, gently flipping goat cheese over periodically.
- Toast the Panko - Heat a small sauté pan over medium heat and spray with non-stick cooking spray. Add the breadcrumbs and toast, stirring often, until golden brown and evenly toasted, about 5 minutes. Remove breadcrumbs from heat and transfer to a plate.
- To Bake the Goat Cheese – Preheat oven to 375 degrees F. Line a small sheet pan with parchment paper and set aside.
- One disk at a time, remove the goat cheese rounds from the olive oil and place on top of the toasted breadcrumbs, pressing to adhere. Flip rounds over and on their sides to completely coat rounds with toasted breadcrumbs. Transfer to prepared baking sheet. Repeat until all four rounds are coated.
- Bake until soft to touch when gently pressed with fingertip, about 7-8 minutes. Remove from oven and set aside.
- Prepare the Asparagus – Cut off the tips off the asparagus and place in a large bowl. Holding the woodsy end of the asparagus, use a vegetable peeler to shred, in downwards strokes, asparagus into long strands. Snap off the woody ends and discard. Dice the thin, leftover inward pieces of the asparagus that are too thin to shred and add to the bowl. Add the thinly sliced fennel to the bowl and toss to combine.
- For Raw Salad: Season the asparagus with salt and pepper to taste. For Semi-Cooked Salad: Fill a large bowl with ice water and set aside. Place a large pot of water over high heat and bring to a boil. Season the water with 1 tablespoon of sea salt. Place the asparagus and leeks into a large sieve and lower into boiling water. Boil for one minute, remove and immediately dunk sieve of vegetables into ice bath to stop them from cooking. Allow vegetables to sit in ice bath for at least 1 minute, remove from ice water, drain thoroughly and transfer to a large clean kitchen towel or paper towels and pat dry. For Roasted Salad: Line a baking sheet with aluminum foil and spray with non-stick cooking spray. Preheat oven to 400 degrees F. Roast vegetables for 7-10 minutes, or until desired doneness. Remove from oven and allow to cool slightly.
- To Assemble Salad: Place asparagus and fennel back into large mixing bowl if you chose to cook them and season with salt and pepper to taste. Add pine nuts, crushed red pepper flakes and lemon zest. Toss to combine. Drizzle in vinaigrette to taste (you can always add more, so start with less) and toss again. Divide salad among serving plates and top with baked goat cheese rounds. Serve with extra vinaigrette on the side. Enjoy.
*For Olive Oil Marinade for Goat Cheese:
-Use a high end olive oil
-Using a flavored olive oil is preferred. I used a roasted garlic flavored olive oil
-If using a plain olive oil, add a sprig or two of a fresh herb, such as rosemary or thyme.
*Baked Goat Cheese adapted from David Lebovitz.
I knew I would love this salad, Cheyanne! Perhaps, I would choose for roasting as you recommend – and generously sprinkling with pink and green pepper and some salt while roasting. I’ve never baked goat cheese, and the idea sounds great. I’ll definitely incorporate it in my cooking somehow. And I do love asparagus! Probably it’s because being a child we didn’t have any asparagus at all – we didn’t know about it indeed. That’s the secret of my love, I accume 🙂
My tablet drives me crazy when ridiculously corrects some words while not recognizing the obvious misprints (thanks to it, your name has got already 5 or so different versions):) *assume*
Ben, I know you are a salad guy (when you aren’t too busy downing donuts and marshmallows), so I am not surprised you like this one! The instructions for roasting should read to season the asparagus first, roast, taste and adjust for seasoning after. I’m human and make mistakes. Opps, who knew! Baked goat cheese is one of my favorite things. Ever. My husband likes it drizzled with a bit of EVOO or Balsamic (or both) on a cracker. You must try it. No asparagus growing up? I would have loved that. lol.
I read ahead to your next comment. My dang computer and phone auto-mis-correct things all the time, including my name! So I understand and feel your pain 😉 Thanks for the clarification, but I knew what you meant to type. Great minds. Cheers, buddy! P.S. Love your hat (Instagram). You are one stylish dude! 😉
I agree with Ben, I knew I would love this salad! I love goat cheese and baking it is such a great idea! and I love asparagus so this is right up my alley girl! you did it again! XOXOXO
Thanks, Gaila! I have been eating this salad like its going out of style. I baked a bunch of goat cheese rounds, and then I just reheat them in the oven when I’m ready for another round of asparagus salad. 🙂 xoxoxo back at ya!
Cannot believe 3 years have passed since you posted this recipe! Clearly, you create some of the most elegant and unique salads (Of course after me haha), Chey. It’s nice to see this creation once again 🙂
Lima beans – but I still don’t like them. 🙂 I never used to like asparagus either and don’t recall having it as a child. I know I would love this salad though! In fact, I think it might be on my dinner menu tonight. I love that you marinated and baked the goat cheese too! That lemon vinaigrette is perfect!
Really, Lima beans? So weird, I know a BUNCH of people who can’t stand them either. I don’t understand, to me they don’t taste like anything! lol. Goes to prove, to each their own… or maybe my palate is off? Who knows. If you try this salad, tonight or some other night, I hope you love it as much as I do! 🙂 Cheers, Rachelle!
I’m glad I don’t live in Central Florida anymore because I wouldn’t be able to find any asparagus to make this salad this weekend. Recipe looks great and photos are beautiful 🙂
Karrie, I would share my asparagus with you… well I would be willing to make an exchange. You bring your Samurai Martini and I will provide this salad. 🙂 We could have a parrr-tayy. Time for you to move back. Okay? okay! Cheers, my sweets! xoxo
This salad is so beautiful, fresh and bright! I love shaved asparagus in the spring. Looks incredible, Cheyanne!
Thank you so much for the kind words, Lauren! You are making me blush! 🙂 Shaved asparagus just screams spring and summertime to me, glad you love it as well! Cheers, girlie 🙂
I have a long list of food that I love now that I hated with a passion as a child, collard greens are at the top of the list. I generally hated everything that contained nutrition and am the exact opposite now. So, somethings about growing up don’t suck. haha That baked goat cheese looks incredible and compliments this salad so well. Another great recipe, Cheyanne. Keep ’em coming!!!
Tammy, I never liked collard greens as a child either. But I did like most vegetables, I was kind of a strange child. Who am I kidding? I am still strange. 🙂 You are totally right though, there are lots of things about growing up that don’t suck. Like being able to drive. But paying taxes, yea that sucks.
You are so right, the baked goat cheese on this shaved asaparagus really does make the salad. But then again, baked goat cheese compliments everything, if you ask me! 🙂 Cheers and thanks for making me smile!
This looks fantastic! I am with you on the whole loving unexpected, surprise salads like this. What a great idea to use shaved asparagus as a salad! Plus baked goat cheese? I’m IN! P.S. I totally hated asparagus as a child too, but now I love it!
Thank you Beeta! I’m so glad to hear I am not alone in the whole hating asparagus as a youngen’ thing. I feel kind of like I was a dumb child, because now I adore asparagus so much! lol. 🙂 Wishing you a fantastic day, pretty lady! Cheers!
I’ve into all the salads lately, and I suspect this asparagus salad with those goat cheese bites of heaven would make me all kinds of happy!
Joanne, it is totally something about the hot weather that just makes (most?) people crave a salad. But I prefer a substantial or pretty one… and bits and bites of goat cheese can never hurt 🙂 Thanks for making me smile! Cheers, my sweets!
Love this time of year when there are so many healthy foods in season. I’ve always liked asparagus, but fennel has taken a little getting used to. Love that you shredded the asparagus. This salad looks so delicious!
Christin, I am totally with you on loving this time of year! Don’t get me wrong, I adore fall and winter produce as well (love squash!), but to me warm weather produce is the best! Fennel took me a bit to get used to as well, so if you still are a little hesitant, I would suggest roasting it a bit, it removes a lot of the raw bite! 🙂 Thanks so much for stopping by and the kind words! Hope you have a wonderful weekend! Cheers!!
I love asparagus and this salad looks divine, my in-laws are coming into town and I bet they would LOVE if I made this for them! thanks! =)
Jennifer, oh the in-laws! Is it just me, or is there always so much pressure to impress them… even if they are the most mellow, non judgemental people. I always feel the need to make something spectacular for mine, even though I know they won’t disown me or anything if I don’t deliver a dazzling dish 🙂 If you make this dish, I hope you and your in-laws love it!! Warm wishes for a wonderful time with them! Cheers!
I also couldn’t stand asparagus until recent times! I’m still experimenting with it and this salad must make my bucket list, especially because of the baked goat cheese! YUM!
I’m glad you are coming around to liking asparagus, especially now that it is in season and at it’s wonderful, tasty best! I can’t wait to see what you come up with while experimenting with asparagus! Hopefully you post it on your blog! 🙂 Cheers, pretty!
What a perfect summer salad. I have been on a HUGE goat cheese kick, so this is definitely calling my name!
So it’s not just me that has been on a goat cheese kick! Good to know! I’ve been having my husband buy logs upon logs of it because I just can’t seem to get enough decadent stuff! So good on everything! 🙂 Warm wishes for a wonderful weekend! Cheers!
I am on a real asparagus kick lately and this salad fits right into my plan to eat as much as possible while it’s in season! I love how bright and fresh this is! Another winner, my friend! Pinned!
Thanks, Annie! I’m on an asparagus kick too! Mostly because before I know it, spring/summer will be over and while I can still find asparagus at the store, it won’t taste nearly as wonderful as it does now that it is in season! 🙂 Thanks for pinning!! Yay! Cheers, sweets!
Wow – what a gorgeous salad! I’m a huge fan of asparagus (favorite veggie ever), and to have a fresh (and pretty) summer salad like this? Perfect!
Thank you so much Kristi for the very kind words! This salad is perfect for an asparagus lover, because unlike my husband, you will actually enjoy and apprechiate the raw version of this salad 🙂 Cheers, my friend!
Do you deliver?!!
LOL! Trish, for you I would! 😉
I do not even know the way I ended up here, but I believed this publish was good.
I do not understand who you are however definitely you are going to a
famous blogter iff you happen to aren’t already.
Cheers!
I love the seasonal produce and textures in this! Putting on my lunch menu…
I overdid it just a touch over the weekend and now I’m craving allllll the greens. This salad is the perfect solution! Goat cheese is basically an addiction from so I’m all over any salad that includes it. Have a great weekend, Chey!
We were both thinking shaved veggie salads today Chey! Great minds! This looks perfect. I have actually always loved asparagus, so this will be added to my salad menu for sure. I love the crispy goat cheese, cause you know I’m all about the extras added to the salad to make it even more delish! Can’t wait to try!
I love everything about this salad, Cheyanne. But I’m really knocked out by the combination of fennel and asparagus – two of my spring favs!! Making this beauty over the weekend!
Italian and breakfast sausage. That’s my kryptonite. I can’t nor have I ever been able to stand the smell or taste of it. Luckily, my mom didn’t try to make me eat it when we had it. Just meant more for everyone else. But veggies I was all in!
Honestly, after I saw that baked goat cheese, yo could have been using italian sausage in the salad, and I might have not even noticed! I am loving this recipe 🙂