• Lemon & Herb Asparagus Salad


This recipe is by Tony Scherber of TonzKitchen, adapted from NYTCooking’s Melissa Clark using local market ingredients. Check out a short video from Tony about the making of the dish on Instagram!

Lemon & Herb Asparagus Salad

By Tony Scherber



  • Heat oven to 400 °F
  • Wash, trim and cut asparagus into thirds.
  • In a large bowl, add asparagus and pour 2 TB of hazelnut oil, season with salt and pepper and toss to combine.
  • Place asparagus on a baking sheet and roast in the oven for 10-12 minutes.
  • While asparagus is roasting, mince the onion, juice the lemon, finely chop the fresh herbs, grate the cheese, and rough chop the hazelnuts.
  • In a medium bowl, combine the minced onion and lemon juice with a pinch of salt and pepper – let it sit for a couple minutes. Whisk in oil.
  • Add your chopped herbs, hazelnuts and cheese to medium bowl and stir to combine. Optional: save a couple tsp of your herbs, hazelnuts and cheese for garnish.
  • Once asparagus is cooked and slightly cooled, add your chopped herb/lemon/hazelnut/cheese mixture to it in a large bowl.
  • Toss to combine and pour into a serving bowl.
  • Garnish with more herbs, cheese and hazelnuts. Taste to adjust seasoning.

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