Shaved Asparagus Pea Salad (Printable Version)

Crisp shaved asparagus and peas tossed with a bright lemon dressing for a refreshing, easy-to-make salad.

# What You 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 & 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

# How-To Steps:

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 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 and evenly coat all vegetables.
05 - Add the shaved Parmesan and toasted pine nuts, tossing lightly or scattering over the top.
06 - Transfer to serving plates and serve immediately for optimal freshness and texture.

# Expert Tips:

01 -
  • It's ready in 20 minutes flat—no cooking required, just prep and toss.
  • The shaved asparagus stays tender and actually tastes like spring instead of tasting like something you have to chew through.
  • It comes together with ingredients that feel simple but taste like you've been thinking about it all day.
02 -
  • Don't shave the asparagus too far in advance or it'll start to oxidize and lose that bright green color—prep it no more than an hour before serving.
  • If you're making this ahead, keep the dressing separate and add it just before serving, or the greens will turn sad and damp.
03 -
  • Keep your vegetable peeler sharp and clean—a dull peeler will shred the asparagus into sad little pieces instead of giving you those elegant ribbons.
  • Toast your own nuts in a dry skillet over medium heat, watching them carefully for that exact moment when they smell incredible but before they turn dark—that two-minute window is where the magic happens.
Go Back