Shaved Asparagus Pea Salad (Printable)

Vibrant salad with shaved asparagus, peas, arugula, lemon dressing, Parmesan, and toasted pine nuts for fresh flavor.

# What You'll Need:

→ Vegetables

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

→ Cheese and Nuts

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

→ 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 into thin ribbons and place in a large salad bowl.
02 - Add the green peas, arugula or mixed spring greens, and sliced radishes to the bowl with asparagus.
03 - In a small bowl or jar, whisk together the 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 the vegetables.
05 - Add the shaved Parmesan and toasted pine nuts, tossing lightly again or scattering over the top.
06 - Serve immediately for optimal freshness and crispness.

# Expert Tips:

01 -
  • It comes together in twenty minutes, which means you can make it on a Tuesday night without any stress.
  • The shaved asparagus stays delicate and fresh-tasting, nothing like the cooked versions you might have tired of by now.
  • It actually tastes better when you eat it right away, so there's no guilt about meal prep or leftovers sitting in your fridge.
02 -
  • If you make this salad more than a few hours ahead, the asparagus will start to soften and lose that delicate texture that makes it special—it's a last-minute kind of dish.
  • Cold dressing on room-temperature vegetables tastes muted; let your ingredients sit out for fifteen minutes before assembling if they've been in the fridge.
03 -
  • If your asparagus is particularly thick, peel just the lower third of each stalk with a regular vegetable peeler before shaving—you'll get longer, more delicate ribbons this way.
  • Keep your salad bowl cold by running it under cool water and drying it just before assembly, which keeps everything crisp longer and tastes noticeably fresher.
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