Shaved Asparagus Pea Salad (Print Version)

Crisp shaved asparagus and sweet peas tossed with lemon dressing and Parmesan cheese.

# What You Need:

→ 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 (1.8 oz)
04 - 2 radishes, thinly sliced

→ Cheese & Nuts

05 - 1/4 cup shaved Parmesan cheese or pecorino (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

# 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 spring 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 pepper until fully emulsified.
04 - Drizzle the dressing over the salad and toss gently to combine, ensuring all vegetables are evenly coated.
05 - Scatter the shaved Parmesan and toasted pine nuts over the salad and toss lightly or arrange on top.
06 - Transfer to serving plates and serve immediately for optimal freshness and crispness.

# Expert Tips:

01 -
  • It tastes like spring actually showed up on your plate instead of just being a calendar date.
  • You can throw it together in less time than it takes to brew coffee, which means dinner on those chaotic weeknights isn't a crisis.
  • The shaved asparagus trick transforms a vegetable people usually overcomplicate into something elegant and delicate.
02 -
  • The moment you dress a salad, the clock starts ticking—the greens will begin to wilt and soften, so assemble everything and dress it just before people sit down to eat, not an hour ahead of time.
  • Don't skip zesting the lemon before juicing it, because once it's cut in half, getting that zest off is nearly impossible and you'll lose the most flavorful part of the dressing.
03 -
  • Make your dressing in a jar and shake it instead of whisking—it emulsifies faster and you can taste-test as you go, adjusting the balance until it feels right on your tongue.
  • Toast your own nuts in a dry pan instead of buying them pre-toasted because the flavor deepens as they sit, and you'll taste the difference in every bite.
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