Shaved Asparagus Pea Salad (Printable)

Crisp asparagus ribbons, peas, arugula, and nuts with zesty lemon dressing for a fresh dish.

# What You'll 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, 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

# Directions:

01 - Using a vegetable peeler, shave the asparagus stalks lengthwise into thin ribbons and place in a large salad bowl.
02 - Add the green peas, arugula or mixed spring greens, and sliced radishes to the bowl with asparagus.
03 - In a small bowl or jar, whisk together olive oil, lemon juice, lemon zest, honey, Dijon mustard, sea salt, and black pepper until fully emulsified.
04 - Drizzle the prepared dressing over the salad and toss gently to combine and evenly coat all vegetables.
05 - Add shaved Parmesan and toasted nuts, tossing lightly again or scattering over the top of the salad.
06 - Transfer to serving plates and serve immediately to preserve the crispness and vibrancy of the ingredients.

# Expert Advice:

01 -
  • It comes together in 20 minutes, no cooking required—perfect for when you want fresh food fast without the fuss.
  • The shaved asparagus stays crisp and delicate instead of tough, which honestly changed my whole perspective on this vegetable.
  • It's naturally light but feels substantial enough to stand alone or pair with anything from grilled fish to roasted chicken.
02 -
  • Don't dress this salad more than a few minutes before eating, or the greens will soften and lose their brightness—I learned this the hard way at a catered event where I prepped everything an hour early.
  • The shaved asparagus is delicate, so if you see it starting to look wilted or darker green as you prep, eat it quickly because it's already starting to oxidize.
03 -
  • Toast your nuts in a dry skillet right before eating—the warmth brings out their oils and makes them taste exponentially better than anything you do in advance.
  • If you're nervous about shaving asparagus, practice on one or two spears first and you'll find your rhythm quickly; it's much easier than it sounds, and the results are worth it.
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