Shaved Asparagus Pea Salad (Printer Friendly)

A crisp blend of shaved asparagus, sweet peas, arugula, and lemon dressing for bright flavor.

# What You Need:

→ Vegetables

01 - 1 bunch fresh asparagus, woody ends trimmed, approximately 10.5 ounces
02 - 1 cup fresh or thawed frozen green peas, approximately 5.3 ounces
03 - 2 cups baby arugula or mixed spring greens, approximately 1.8 ounces
04 - 2 radishes, thinly sliced

→ Cheese and Nuts

05 - 1/4 cup shaved Parmesan cheese or pecorino, approximately 1 ounce
06 - 1/4 cup toasted pine nuts or slivered almonds, approximately 1 ounce

→ Lemon Dressing

07 - 3 tablespoons extra-virgin olive oil
08 - 2 tablespoons freshly squeezed lemon juice
09 - 1 teaspoon lemon zest
10 - 1 teaspoon honey or maple syrup
11 - 1 teaspoon Dijon mustard
12 - 1/2 teaspoon sea salt
13 - 1/4 teaspoon freshly ground black pepper

# How to Make It:

01 - Using a vegetable peeler, shave the asparagus stalks lengthwise into thin ribbons and place them in a large salad bowl.
02 - Add the green peas, arugula or spring greens, and thinly sliced radishes to the bowl with the asparagus.
03 - In a small bowl or jar, whisk together the extra-virgin olive oil, freshly squeezed lemon juice, lemon zest, honey, Dijon mustard, sea salt, and ground black pepper until the mixture emulsifies.
04 - Drizzle the lemon dressing over the salad and toss gently to combine and evenly coat all vegetables.
05 - Top the salad with shaved Parmesan cheese and toasted pine nuts, then toss lightly again or scatter over the top for visual appeal.
06 - Transfer the salad to serving plates and serve right away to maintain optimal crispness and freshness.

# Expert Tips:

01 -
  • It tastes like spring on a plate, with zero cooking required—perfect when you're too warm to turn on the stove.
  • Shaving the asparagus raw keeps it sweet and tender in a way that changes everything you thought about eating it.
  • The whole thing comes together in under twenty minutes, making it honest enough for a weeknight but polished enough to serve guests.
02 -
  • Don't dress the salad more than ten minutes before serving—the acid in the lemon will wilt the greens and soften the asparagus ribbons, which sounds romantic but tastes like sadness.
  • Trimming the woody ends of the asparagus is non-negotiable; bend each spear until it naturally breaks and you'll find the exact spot where tender meets tough.
03 -
  • Toast your own nuts if you can—five minutes in a dry pan transforms pine nuts from pleasant to absolutely worth the splurge.
  • Make the dressing while the vegetables are being prepped so everything comes together at the last possible moment, keeping the salad as fresh and crisp as possible.
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