Barbara SchuerenbergProvencal RecipesSaladTaste

The Tastes of Spring a Salad with Fresh Asparagus and Parmesan

The beauty of Provence (among many things) is that winter does not last very long. The first blooms to appear are mimosas in the markets and growing wild along the coast. When the almond blossoms fill the sky with a pink hue, you know that Spring produce will quickly follow. Bright green asparagus seems to be the harbinger of the longer, warmer days ahead. This simple salad highlights the flavours of the fresh green asparagus with a tangy bite of citrus and hint of parmesan.

Photo credit (Fresh Asparagus): Tasha Anne Powell – Food Stylist

Fresh Asparagus Season photo credit Tasha Powell

Green Asparagus Salad - Salade d' Asperges Vertes

This simple salad highlights the flavours of the fresh green asparagus with a tangy bite of citrus and hint of parmesan.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Salad
Cuisine French
Servings 2 people


  • 1 bunch green asparagus
  • 1 whole lemon
  • olive oil
  • Sea Salt and Pepper
  • a handful basil leaves
  • a chunk Parmesan


  • Trim then cut asparagus spears into bite size pieces.
  • Add a splash of olive oil to a very hot griddle pan and stir-fry the asparagus until nicely charred.
  • Finely micrograte about a tablespoon of zest off the lemon, then juice the lemon and mix the zest and juice with some olive oil.
  • Season to taste with sea salt and pepper.
  • Cut basil leaves into a chiffonade (basil ribbons).
  • Gently mix this lemon vinaigrette with the asparagus.
  • Top with parmesan shavings and the basil chiffonade.
    Fresh Asparagus Salad
Tried this recipe?Let us know how it was!

Please share this with friends and family.

All rights reserved. Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission. For usage information, please contact us.
Syndication Information
Affiliate Information
As an Amazon Associate, this website earns from qualifying purchases. Some recipes, posts and pages may have affiliate links. If you purchase via these links, we receive a small commission that does not impact your price. Thank you in advance for supporting our work to maintain Perfectly Provence.
Previous post

A Gîte in Bonnieux That Comes With a Dog and Two Cats

Next post

What Happened to the Famous Sign at the Top of Mont Ventoux?

Barbara Schuerenberg

Barbara Schuerenberg

Barbara Schuerenberg says, “I always joke that I learned to cook out of self-defence as our mother was a terrible cook.” Clearly, she was successful in that pursuit as she ran a cooking school called Cuisine de Provence (closed in 2020) in Vaison la Romaine. Look for "Tastes of Provence" from Barbara's kitchen in our recipes section.

No Comment

Leave a reply

Your email address will not be published. Required fields are marked *

Recipe Rating

The reCAPTCHA verification period has expired. Please reload the page.

This site uses Akismet to reduce spam. Learn how your comment data is processed.