Shaved Asparagus Pea Salad (Printable view)

Crisp shaved asparagus, sweet peas, and lemon dressing combine for a vibrant spring salad.

# What You 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 or pecorino (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

# How To Make:

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 lemon dressing over the salad and toss gently to combine and evenly coat all vegetables.
05 - Add the shaved Parmesan and toasted pine nuts, tossing lightly or scattering over the top. Serve immediately for optimal freshness and crispness.

# Expert Advice:

01 -
  • Raw shaved asparagus stays impossibly tender and sweet without any cooking, making this salad come together in under 20 minutes.
  • The bright lemon dressing punches through every bite with acidity and warmth, making each forkful feel alive and spring-like.
02 -
  • If you dress the salad more than a few minutes before serving, the lemon juice begins to break down the cell walls of the delicate asparagus, turning it soft and mushy—timing is everything with raw vegetables.
  • The honey or maple syrup isn't just sweetness; it's the secret that makes the dressing cling to leaves instead of sliding off, and it softens the bite of the mustard in a way sugar alone never could.
03 -
  • Toast your own nuts rather than buying pre-toasted—a 3-minute stint in a dry pan releases oils and flavors that make all the difference between good and memorable.
  • Make the dressing first and let it sit while you prep vegetables; the flavors marry and develop depth, and you'll notice the taste is rounder and more sophisticated than when first mixed.
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