Shaved Asparagus Pea Salad (Printable Version)

A fresh spring salad with shaved asparagus, peas, arugula, and a zesty lemon dressing.

# What You'll Need:

→ Vegetables

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

→ Cheese & Nuts

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

→ 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

# Step-by-Step Directions:

01 - Using a vegetable peeler, shave the asparagus stalks into thin ribbons. Place the shaved asparagus in 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 becomes 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 once more or scattering them over the top of the salad.
06 - Serve immediately while the salad is at its peak freshness and the vegetables maintain their crisp texture.

# Expert Advice:

01 -
  • It tastes restaurant-quality but comes together faster than you can set the table, no cooking required.
  • The shaved asparagus stays tender and absorbs the dressing instead of feeling like you're eating wooden spears.
  • It's genuinely satisfying enough to eat alone but elegant enough to impress when friends drop by unexpectedly.
02 -
  • Shaved asparagus is exponentially more tender than cut or whole spears—don't skip the peeler step even though it feels like extra work.
  • The dressing needs both lemon juice and zest; juice alone tastes sour instead of bright, but zest alone won't carry enough flavor without the juice.
03 -
  • Toast your own nuts instead of buying them pre-toasted—the flavor difference is worth the five minutes, and your kitchen will smell incredible.
  • Make the dressing in a jar so you can close the lid and shake it one final time before pouring, which brings everything back together if it's separated.
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