Shaved Asparagus Pea Salad (Printable)

Crisp asparagus and peas with lemon dressing create a fresh and vibrant spring salad.

# Ingredient List:

→ 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 1.75 ounces
04 - 2 radishes, thinly sliced

→ Cheese & 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

# Steps:

01 - Using a vegetable peeler, shave the asparagus stalks into thin ribbons and transfer to a large salad bowl
02 - Add the green peas, arugula or spring greens, and sliced radishes to the bowl with shaved asparagus
03 - In a small bowl or jar, whisk together 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 and evenly coat all vegetables
05 - Add shaved Parmesan and toasted pine nuts, toss lightly or scatter over the top, then serve immediately

# Expert Advice:

01 -
  • It comes together in twenty minutes flat, no cooking required, which means you can actually taste spring instead of standing over a hot stove.
  • The shaved asparagus has this buttery, delicate quality that feels fancy but tastes completely natural and honest.
  • One bowl, one simple dressing, and you've got something that makes people ask for the recipe before they even sit down.
02 -
  • Don't shave your asparagus more than a couple hours before serving—the ribbons will gradually lose their snap and start to feel limp and sad, which defeats the entire purpose.
  • Always taste the dressing before it touches the salad. Lemon juice varies wildly in intensity, and you might need a little more salt or honey depending on what you grabbed at the market.
03 -
  • Toast your nuts in a completely dry pan over medium heat for three to four minutes, shaking occasionally—this unlocks flavors that taste almost caramelized and makes them worth eating.
  • Make the dressing in a jar with a tight lid, then you can shake it vigorously right before serving if it's separated, and you have a container to store any leftovers in the fridge.
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