Name: Shaved Asparagus Salad with Burrata and Prosciutto
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Ingredients: 2 tbsp. Extra Virgin Olive Oil; 1 tbsp. Mayonnaise; 1 tbsp. Fresh Lemon Juice; 1/2 tsp. Dijon Mustard; 1/2 tsp. Agave Syrup or Honey; Flaky Salt + Cracked Black Pepper; 6 oz. Asparagus Spears; 2 cups Shredded Romaine Lettuce; 2 slices Prosciutto; 1 tsp. Extra Virgin Olive Oil ((for crisping the prosciutto)); 1/4 cup shaved Parmesan Cheese; 3 tbsp. Roasted Sunflower Seeds; 1 ball Burrata Cheese ((about 4 oz.)); 4-5 Fresh Basil Leaves; 3-4 Fresh Mint Leaves; 1 tbsp. finely chopped Chives; Flaky Salt + Cracked Black Pepper

Makes 2 servings | Prep Time: 15 minutes / Cook Time: 5 minutes (for the prosciutto)

Fresh, creamy, crunchy, and bright, this shaved asparagus and burrata salad recipe is springtime (or summertime!) on a plate. Tossed in a slightly creamy lemon-based dressing and also topped with crispy prosciutto, crunchy sunflower seeds, and fresh herbs, it’s the kind of salad that looks beautiful but doesn’t require a ton of effort. This recipe makes two servings, and is ready in about 20 minutes!

This shaved asparagus salad is so perfect for a light lunch (add some protein!), a starter for two, or as a show-stealing side dish for brunch or dinner. We start with shaved raw asparagus (yes, raw! it’s fresh and crisp when sliced thin), and crunchy shredded romaine lettuce as the base, then add lots of flavor and texture with flakes of salty Parmesan, roasted sunflower seeds, a creamy ball of burrata, and the salty crunch of pan-fried prosciutto. It all gets layered together and brought to life with fresh herbs and a lemony dressing that’s creamy, bright, and balanced with a little agave.

The texture here is real: you get crunchy lettuce and seeds, tender asparagus, creamy burrata, crispy prosciutto, and fresh soft bites from basil, mint, and chives. Altogether, it’s a salad that looks fancy but comes together fast. It’s definitely got a spring salad vibe, but it’s great during the summer months, too!

Prep takes about 10–15 minutes, depending on your asparagus shaving speed (a Y-peeler makes it easy, and a vegetable peeler works well, too!). It’s perfect for spring or summer, and totally worthy of the center of the plate.

Ingredients

For the Lemon Dressing:

2 tbsp. Extra Virgin Olive Oil
1 tbsp. Mayonnaise
1 tbsp. Fresh Lemon Juice
1/2 tsp. Dijon Mustard
1/2 tsp. Agave Syrup or Honey
Flaky Salt + Cracked Black Pepper

For the Salad:

6 oz. Asparagus, shaved thinly with a vegetable peeler
2 cups Shredded Romaine
2 slices Prosciutto
1 tsp. Extra Virgin Olive Oil (for crisping prosciutto)
1/4 cup shaved Parmesan
3 tbsp. Roasted Sunflower Seeds
1 ball (about 4 oz.) Burrata Cheese
4-5 Fresh Basil Leaves (or more to taste)
2-3 Fresh Mint Leaves (or more to taste)
1 tbsp. chopped Fresh Chives
Flaky Salt + Cracked Black Pepper

Ingredients needed to make a shaved asparagus salad laid out on a marbled surface and labeled.

Ingredient Notes & FAQs

Asparagus: Shaving it raw makes it crisp and tender, so you don’t have to blanch it or cook it in any way!
Burrata: Burrata is a creamy, luxurious cheese ball that is SO good in salads, pastas, and even just on grilled toasts! What is burrata? It is an Italian cheese, made with cow or buffalo milk, that has a solid exterior (mozzarella), and a suuuuuper creamy interior (stracciatella). It really looks like a mozzarella ball when you first see it, but once you break it open, all of that creamy stracciatella flows out of it, and coats whatever food you have with it. Seriously, SO worth it. Most burrata packages come with two 4 oz. balls of burrata, so you can save one for later after you make this salad! For a substitute, fresh mozzarella works! Or if you want to add a pop of flavor, toss some crumbled feta cheese or soft goat cheese in there.
Prosciutto: I love how thin prosciutto is, so it adds a little salty funk to salads without taking a lot of time to cook (and make crispy). Feel free to substitute this with crispy pancetta or bacon.
Romaine: Crunchy romaine is nice because it adds body to this salad. Iceberg would also work well, and so would massaged kale! You can use a softer green like spinach or arugula, but it won’t be as crunchy.
Sunflower Seeds: I use salted, roasted sunflowers for this salad. If you’re sensitive to salt, just use a plain roasted sunflower seed! Or swap them with almonds, pine nuts, walnuts, or pecans. Toast any of the other nuts first before tossing them into the salad for an extra nutty flavor.
Herbs: The combo of basil, mint, and chives adds brightness and layers of fresh flavor, but toss some fresh dill, parsley, oregano, or rosemary in there if you love any of them!

This recipe is small batch by design, but it can easily be doubled or tripled if needed. If you’re looking to impress your friends with a fun dinner party and want to scale this up to feed 6-8 people, just serve it family style on a fun platter!

Directions

Step One: Make the Dressing. In a small bowl, whisk together 2 tbsp. Extra Virgin Olive Oil, 1 tbsp. Mayonnaise, 1 tbsp. Fresh Lemon Juice, 1/2 tsp. Dijon Mustard, and 1/2 tsp. Agave Syrup or Honey. Season with Flaky Salt + Cracked Black Pepper to taste, then set aside.

Step Two: Crisp the Prosciutto. Crisp the Prosciutto. Heat 1 tsp. Extra Virgin Olive Oil in a skillet over medium heat. Cook 2 slices Prosciutto for 2-3 minutes per side until crispy and darker in color. Transfer to paper towel to cool. (If they feel a little flimsy after they’re cooked, don’t worry! They’ll continue to crisp up a little as they cool.)

Asparagus ends being cut on a cutting board.

A woman peeling asparagus on a cutting board.

Step Three: Shave the Asparagus. Trim the woody ends off of each asparagus spear (about an inch), then use a vegetable peeler or Y-peeler to shave asparagus into thin ribbons. (Helpful note: lay the asparagus flat against the cutting board, then kind of press the peeler into it as you shave it. There may be some parts that don’t cooperate, and that’s totally okay! You can finely chop any stubborn pieces and toss them in with the shaved asparagus, or just toss them into the composter and move on. ☺️)

Shaved asparagus being tossed with tongs in a mixing bowl.

Step Four: Dress the Asparagus. Toss shaved asparagus with 2 tbsp. of the lemon dressing and a pinch of flaky salt. Let it sit for 5 minutes to soften slightly.

A shaved asparagus salad being built on a large ceramic plate.

Step Five: Build the Salad. On a platter or shallow bowl, layer 2 cups Shredded Romaine Lettuce, the dressed asparagus, and 1 ball Burrata Cheese (gently tear it in half and nestle each half onto opposite sides of the plate, so each person can snag one). Sprinkle 1/4 cup shaved Parmesan Cheese, and 3 tbsp. Roasted Sunflower Seeds over the salad, then use your hands to crumble the crispy prosciutto over everything. Tear 4-5 Fresh Basil Leaves and 3-4 Fresh Mint Leaves into small pieces and sprinkle over the top, too. Drizzle the remaining dressing over the salad, followed a crack of black pepper, and a final sprinkle of flaky salt.

Recipe Tips & Tricks

Make the dressing first so the flavors have a chance to briefly hang out and come together.
CAREFULLY use a Y-peeler or a vegetable peeler for the easiest way to shave the asparagus, and the most consistent results. Trying to do it with a chef’s knife is rough, and the slices aren’t always uniform. I mentioned it above, but just incase you didn’t see: Lay the asparagus flat against the cutting board, then kind of press the peeler into it as you shave it. There may be some parts that don’t cooperate, and that’s totally okay! You can finely chop any stubborn pieces and toss them in with the shaved asparagus, or just toss them into the composter and move on. ☺️)
Don’t overdress the asparagus; we’ll use just enough to coat it and add flavor without making it super soggy.
For extra lemony flavor, add some lemon zest into the dressing. The zest adds flavor without making the dressing more acidic or thinner (like lemon juice would). You can even toss the shaved asparagus with lemon zest if you like!

Ways to Customize this Recipe

Make it Vegetarian: Skip the prosciutto or swap it for crispy shallots (or french fried onions for an easy swap!)
Add Fruit: Thin slices of pear or green apple, shaved fennel, or even some dried cranberries would be beautiful, and add a touch of sweetness!
Use a Different Cheese: Little mozzarella balls, a spoonful of whipped ricotta, crumbled feta, crumbled goat cheese OR a spread of soft goat cheese directly onto the plate (under the romaine and asparagus) would work if burrata isn’t available.
Add Some Protein: Add grilled chicken, shrimp, salmon, or crispy chickpeas for a heartier salad.
Add More Toppings: Diced or sliced avocado, fresh peas, or any other fresh veggies would be amazing in this salad. Radishes? Yes. Jammy eggs? Also yes. Get wild with it!

A plate full of a shaved asparagus salad with fresh burrata, herbs, prosciutto, and dressing.

Just FYI, my entire website is packed with small batch recipes! If you’re often cooking for one or two people, feel free to sign up for my weekly newsletter. I only send one newsletter each week, but it’s packed with four small batch recipes, as well as a few tips and tricks for you.

How to Store Leftovers

Assembled Salad: Honestly, this salad is the best when it is eaten fresh! If you have leftovers, you can keep them in an airtight container in the refrigerator for about a day … but it will be pretty soggy. If you’re doubling the recipe so you can meal prep, just keep the ingredients separate and toss them together just before eating!
Dressing: Store extra dressing in a sealed jar or container in the fridge for up to 5 days. Shake or stir before using.

More Small Batch Salads

Super flavorful Ground Turkey Taco Salads (makes 2 salads)
Summer on a plate: Grilled Tomato + Corn Salad (makes 2 servings)
Cozy + unique Warm Brussels Sprouts Salad with Maple Bacon Dressing (makes 2 servings)
A bright and crunchy Chopped Salad with Lemon Tahini Dressing (makes 2 servings)
This one is just stunning: Peach + Heirloom Tomato Caprese Salad (makes 2 servings)

This asparagus salad recipe is one of those low-effort, high-reward recipes that looks way more impressive than it is, if that makes sense? The combo of creamy burrata with crispy prosciutto and fresh shaved asparagus just feels fancy, even if you’re eating it in yoga pants on the couch. It was born out of that craving for something “green and light but also deeply satisfying”, and it really delivers. Honestly, I could eat this every day and not get bored.

If you’re making this for a brunch or dinner party, you’ll need to make more than two servings! To make that part easy, there is a little slider bar in the recipe card below (near “servings”). Slide that bar to adjust the amount you want to make, and the ingredients will automatically adjust for you! Serve it on a big platter so everyone can scoop a little bit of everything. Pair it with a crisp Sauvignon Blanc or sparkling water with a squeeze of fresh lemon, and it’s basically a garden party on a plate.

If you make this shaved asparagus salad and love it, please leave a comment and / or star rating below! You can also share it on Instagram and tag me so we can connect and be *friends*! Also, if you have any questions about the ingredients or how to make this, send me an email so I can help out.

xx Sara