Shaved Asparagus Pea Salad (Printable Version)

Crisp shaved asparagus and sweet peas tossed with lemon dressing and toasted nuts for a fresh 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 & 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

# Directions:

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 asparagus.
03 - In a small bowl or jar, whisk together the olive oil, lemon juice, lemon zest, honey, Dijon mustard, salt, and black pepper until emulsified.
04 - Drizzle the dressing over the salad and toss gently to combine and evenly coat all vegetables.
05 - Top with shaved Parmesan and toasted pine nuts, tossing lightly or scattering over the top. Serve immediately for optimal freshness.

# Expert Advice:

01 -
  • It comes together in twenty minutes with zero cooking, which means you can make it while your kitchen stays cool.
  • The shaved asparagus becomes buttery and tender without any heat, revealing a sweetness that usually stays hidden.
  • It tastes like spring itself tastes—bright, crisp, and somehow both light and completely satisfying.
02 -
  • Dress this salad no more than ten minutes before serving, or the delicate greens will wilt into something sad and soft—unlike heartier salads, this one demands timing.
  • The lemon juice in the dressing will actually soften the asparagus ribbons slightly, making them more tender but still keeping that pleasant bite, so the dressing acts as a gentle cook.
03 -
  • Toast your own nuts in a dry skillet over medium heat for exactly two minutes, shaking occasionally—you'll know they're ready when the smell fills your kitchen and they turn golden at the edges.
  • Make the dressing in a jar you can shake rather than whisking in a bowl, because the vigorous movement emulsifies it better and you can store any extra for up to four days.
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