Shaved Asparagus Pea Salad (Printable)

Crisp shaved asparagus and sweet peas tossed with greens and lemon dressing, topped with Parmesan and toasted nuts.

# What You'll 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 and Nuts

05 - 1/4 cup shaved Parmesan cheese (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 lengthwise into thin ribbons. Transfer to 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 fully 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 nuts. Toss lightly again or scatter over the top as preferred.
06 - Serve immediately while the vegetables are crisp and fresh.

# Expert Tips:

01 -
  • It tastes like spring arrived on your plate, with zero cooking required on a day when you absolutely cannot deal with heat.
  • The shaved asparagus trick is genuinely mind-blowing the first time you try it, and people always ask how you made it taste so tender and delicate.
  • This salad takes about twenty minutes from fridge to table, making it the perfect emergency dinner when you have nothing planned.
02 -
  • If you let this salad sit with the dressing on it for more than ten minutes, the asparagus ribbons will begin to soften noticeably—this isn't a make-ahead salad in the traditional sense, so dress it right before eating.
  • The dressing seems thin compared to thick store-bought ranch, but that thinness is exactly the point: it coats without weighing down, and it lets the vegetable flavors actually shine instead of masking them.
03 -
  • Toast your own nuts in a dry skillet over medium heat for two to three minutes, stirring constantly—the difference between raw and toasted is genuinely life-changing, and it takes almost no time.
  • Make the dressing in a jar with a tight lid and shake it vigorously instead of whisking; it emulsifies faster and you can save any leftovers in the fridge for up to three days.
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