Shaved Asparagus Salad with Ricotta Salata and Toasted Pine Nuts
PersonalPoints™ per serving

Total Time: 20 min
Prep: 20 min
Cook: 0 min
Serves: 6
Putting something new on the table is as easy as changing the way to cut it. These shaved asparagus are ready in 20 minutes and offer a no-cook solution to a weeknight side dish. Serve as a salad or side, the simple shaving makes thin ribbons that absorb the other flavors quickly and easily. Toasted pine nuts and briny capers coupled with tarragon and vinegar make an irresistible dressing that plays well agains the salty freshness of the ricotta salata. Be sure to choose the fattest asparagus spears to make shaving them easier. Serve this dish alongside grilled meat or fish, especially mildly flavored flakey white varieties like cod, grouper, or tilapia.
  • 1 tbsp capers, chopped (plus 2 tsp caper juice)
  • 1 tbsp white wine vinegar
  • 1 tbsp extra virgin olive oil
  • 2 lbs uncooked asparagus, thick spears, trimmed
  • 3 tbsp pine nuts, toasted, divided
  • 2 tbsp fresh parsley, chopped
  • 2 tbsp chives, chopped
  • 2 tbsp fresh tarragon, chopped
  • ½ tsp Kosher salt, (or to taste)
  • ¼ tsp black pepper, freshly ground (or to taste)
  • 1 oz ricotta salata cheese

  1. Combine capers and their juice, vinegar, and oil in a medium bowl (add lemon juice or zest to taste, optional); set aside.
  2. Using a peeler, shave asparagus into long, thin strips; add to bowl with caper dressing. Add 1 1/2 tbsp pine nuts, parsley, chives, and tarragon; toss to coat. Season with salt and pepper to taste; transfer to a serving platter or bowl.
  3. Using a microplane or box grater, finely grate cheese over top; sprinkle with remaining 1 1/2 tbsp pine nuts.
  4. Serving Size: 1 cup.
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