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Shaved Asparagus Salad with Bacon, Blue Cheese, and Buttermilk Vinaigrette

Fresh asparagus becomes silky, crisp and tender when shaved with a vegetable peeler and tossed with crispy bacon crumbles, paper thin red onion, bleu cheese crumbles, finely chopped green onion, and a smooth, tangy buttermilk vinaigrette.
Author Rebecca Lindamood


  • 2 pounds thick asparagus stalks washed and trimmed
  • 6 slices thick bacon cooked 'til crispy, crumbled or finely chopped
  • 2 green onions trimmed of the root ends
  • 6 thin slices of half of a red onion
  • 1/8 cup bleu cheese crumbles

For the Buttermilk Vinaigrette:

  • 1/4 cup cultured buttermilk
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon white wine vinegar
  • 1 green onion green part only, finely minced
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper


  • Use a vegetable peeler to shave thin strips from the asparagus stalks. Reserve the thick inner parts that cannot be shaved in a ziptop bag in the refrigerator for a stir-fry or in the freezer for cream of asparagus soup. Put the shaved asparagus in a mixing bowl and toss with the crumbled bacon, red onion, and bleu cheese crumbles. Set aside.
  • Whisk together all of the ingredients for the dressing until smooth. Pour over asparagus salad and toss to coat. Serve immediately.

To Assemble Ahead of Time:

  • See Cook's Notes in the post.