Shaved Asparagus Pea Salad (Printable Version)

Vibrant salad with shaved asparagus, peas, arugula, radishes, and lemon dressing for fresh, light meals.

# What You Need:

→ Vegetables

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

→ Cheese & Nuts

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

# 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 spring greens, and sliced radishes to the bowl with the 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 even coating of all vegetables.
05 - Add the shaved Parmesan and toasted nuts, tossing lightly or scattering over the top.
06 - Transfer to serving plates and serve immediately for optimal freshness and crispness.

# Expert Pointers:

01 -
  • It comes together in twenty minutes, which means you can make it on a Tuesday night without breaking a sweat.
  • The shaved asparagus stays tender and sweet instead of tough, and that small difference feels like discovering a shortcut you wish you'd known forever.
  • It's the kind of salad that tastes fancier than it actually is, perfect for when you want to feed people something that feels thoughtful.
02 -
  • Don't dress the salad more than ten or fifteen minutes before serving, or the greens will wilt and the asparagus will lose its snap—timing matters here in a way it doesn't with heartier salads.
  • Trimming the woody ends of your asparagus is crucial; they won't soften and they'll stick in your teeth, so be generous about how much you cut away.
03 -
  • A microplane zester gives you the most delicate lemon zest, but the small holes on a box grater work just fine if that's what you have.
  • Warming your salad bowl slightly with hot water before you add the greens helps the dressing emulsify better and keeps everything at the perfect temperature.
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