Shaved Asparagus Pea Salad (Printable)

A vibrant mix of shaved asparagus, peas, arugula, and lemon dressing creating a fresh, flavorful dish.

# What You'll Need:

→ Vegetables

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

→ Cheese and Nuts

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

# Step-by-step 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 greens, and sliced radishes to the bowl with the shaved 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 even coating of all vegetables.
05 - Top with shaved Parmesan and toasted pine nuts or almonds. Toss lightly again or scatter over the top.
06 - Serve immediately for optimal freshness and crispness.

# Expert Advice:

01 -
  • It comes together in 20 minutes with zero cooking, perfect for when you want something fresh without the heat of the stove.
  • The shaved asparagus stays tender and slightly sweet, nothing like the chewy stalks you might be imagining.
  • It's the kind of salad that tastes expensive and restaurant-quality, but costs half as much to make at home.
02 -
  • Shave the asparagus just before serving—if you do it more than an hour in advance, the ribbons will start to soften and curl in a way that's less pleasant.
  • Don't skip the lemon zest; that tiny bit of oil in the skin carries more flavor than the juice alone, and it's what makes people ask if you added something fancy.
03 -
  • Keep your asparagus refrigerated until the last minute, and work quickly once you start shaving—cold vegetables stay crisper and taste fresher.
  • Taste the dressing before you dress the salad, adjusting the lemon and salt while you can; it's much easier than trying to fix an under-seasoned salad after the fact.
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