Shaved Asparagus Pea Salad (Printable)

A fresh, vibrant salad with shaved asparagus, peas, greens, and zesty lemon dressing for light meals.

# 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, about 5.3 oz
03 - 2 cups baby arugula or mixed spring greens, about 1.8 oz
04 - 2 radishes, thinly sliced

→ Cheese and Nuts

05 - 1/4 cup shaved Parmesan cheese or pecorino, about 1 oz
06 - 1/4 cup toasted pine nuts or slivered almonds, about 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

# How-To Steps:

01 - Using a vegetable peeler, shave the asparagus stalks lengthwise into thin ribbons. Transfer to a large salad bowl.
02 - Add the green peas, arugula or mixed 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 the mixture is emulsified and well combined.
04 - Drizzle the prepared dressing over the salad and toss gently to coat all vegetables evenly.
05 - Top the salad with shaved Parmesan and toasted pine nuts. Toss lightly again or arrange on top for visual presentation.
06 - Serve immediately while the greens are crisp and vegetables are fresh for optimal flavor and texture.

# Expert Tips:

01 -
  • It tastes like spring actually showed up on your plate instead of just a calendar date.
  • The whole thing comes together in twenty minutes, no cooking required, so you can make it on your busiest days.
  • Something about shaved asparagus feels fancy enough for guests but simple enough for lunch alone.
02 -
  • If you add the dressing too far ahead, the asparagus softens and the whole salad becomes sad; wait until the last moment, even if it feels rushed.
  • Shaving asparagus thin enough matters—thick pieces feel woody no matter how fresh they are, so take your time with the peeler.
03 -
  • Toast your own nuts if you have ten minutes—the difference between raw and toasted is the difference between background and spotlight.
  • Use a good quality olive oil here; the dressing is so simple that every ingredient shows up, including cheap oil.
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