Shaved Asparagus Pea Salad (Print Version)

Crisp asparagus and sweet peas combine with lemon dressing for a fresh, vibrant salad.

# What You'll Need:

→ Vegetables

01 - 1 bunch fresh asparagus, woody ends trimmed (about 10.5 oz)
02 - 1 cup fresh or thawed frozen green peas (5.3 oz)
03 - 2 cups baby arugula or mixed spring greens (1.8 oz)
04 - 2 radishes, thinly sliced

→ Cheese & Nuts

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

# Directions:

01 - Using a vegetable peeler, shave asparagus stalks into thin ribbons and transfer to a large salad bowl.
02 - Add green peas, arugula or mixed spring greens, and sliced radishes to the bowl with asparagus.
03 - In a small bowl or jar, whisk together olive oil, lemon juice, lemon zest, honey, Dijon mustard, salt, and pepper until fully emulsified.
04 - Drizzle dressing over salad and toss gently to combine, ensuring vegetables are evenly coated.
05 - Add shaved Parmesan and toasted pine nuts, tossing lightly or scattering over the top.
06 - Serve immediately for optimal freshness and texture.

# Expert Suggestions:

01 -
  • It's ready in 20 minutes flat, no cooking required—just fresh ingredients doing what they do best.
  • The shaved asparagus becomes silky instead of tough, which changes everything about how the salad tastes and feels.
  • Bright, lemony, and light enough to eat after a heavy week but substantial enough that you actually feel satisfied.
02 -
  • If you dress this salad more than 10 minutes before serving, the greens will wilt and lose that essential crispness that makes it special.
  • The asparagus's texture completely changes when you shave it instead of cutting it—thin ribbons absorb dressing and become tender instead of woody.
03 -
  • If your asparagus is particularly thick, shave it multiple times lengthwise to create thinner, more tender ribbons that absorb dressing beautifully.
  • Toast your own nuts instead of buying pre-toasted ones; the heat brings out oils and flavor that make the whole salad taste more vibrant and intentional.
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