Shaved Asparagus Pea Salad (Printable Version)

A vibrant mix of shaved asparagus, peas, arugula, and lemon dressing for fresh, light meals.

# Components:

→ Vegetables

01 - 1 bunch fresh asparagus, woody ends trimmed (about 10.5 oz)
02 - 1 cup fresh or thawed frozen green peas (5.3 oz)
03 - 2 cups baby arugula or mixed spring greens (1.75 oz)
04 - 2 radishes, thinly sliced

→ Cheese and Nuts

05 - 1/4 cup shaved Parmesan cheese (1 oz)
06 - 1/4 cup toasted pine nuts or slivered almonds (1 oz)

→ 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

# Preparation steps:

01 - Using a vegetable peeler, shave the asparagus stalks into thin ribbons and place in a large salad bowl.
02 - Add the green peas, arugula or mixed greens, and sliced radishes to the bowl with the shaved asparagus.
03 - In a small bowl or jar, whisk together the olive oil, lemon juice, lemon zest, honey, Dijon mustard, salt, and pepper until emulsified.
04 - Drizzle the dressing over the salad and toss gently to combine, ensuring all vegetables are evenly coated.
05 - Add the shaved Parmesan and toasted pine nuts, tossing lightly or scattering over the top.
06 - Transfer to serving plates and serve immediately for optimal freshness and texture.

# Expert Advice:

01 -
  • It comes together in twenty minutes flat, which means you can actually make it on a weeknight without losing your mind.
  • The shaved asparagus stays so tender and delicate that even people who claim they don't like vegetables seem genuinely surprised.
  • That bright lemon dressing wakes up every ingredient, making this feel lighter and fresher than it has any right to be.
02 -
  • If you make the dressing more than an hour ahead, taste it again before serving—sometimes the lemon flavor becomes muted and you'll want to add a squeeze more juice to bring it back to life.
  • Don't add the greens until just before serving or they'll wilt into oblivion, turning a fresh salad into something sad.
03 -
  • Toast your pine nuts in a dry skillet over medium heat for just 2 minutes, shaking constantly—they go from perfect to burnt in about 30 seconds if you're not watching.
  • If your lemon dressing tastes too sharp, add a touch more honey and let it sit for a minute; sometimes it just needs to come together in the bowl.
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