Shaved Asparagus Pea Salad (Printable)

Crisp shaved asparagus and peas tossed with lemon dressing create a fresh, bright salad perfect for spring.

# What You Need:

→ Vegetables

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

→ Cheese & Nuts

05 - 1/4 cup shaved Parmesan cheese or pecorino (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 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 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 and well combined.
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 again or scattering over the top.
06 - Serve immediately while the salad is fresh and crisp.

# Expert Suggestions:

01 -
  • It comes together in under twenty minutes, which means you can make dinner without much fuss when you're tired.
  • The shaved asparagus stays tender and sweet, nothing woody or tough about it.
  • That lemon dressing is balanced enough to taste sophisticated but feels effortless to throw together.
  • It's the kind of side dish that people actually ask you to make again.
02 -
  • The salad is best served within ten minutes of dressing it; the longer it sits, the more the asparagus softens and the more the greens wilt into submission.
  • If you're making this ahead, keep the components separate and only assemble just before serving—your future self will thank you for the crisp result.
03 -
  • Make the dressing first and taste it in a spoon before it touches the salad—it should taste bold and slightly over-seasoned on its own, because the vegetables will mellow it out.
  • If your asparagus spears are particularly thick, run the peeler down them twice to create even thinner ribbons that will dress more evenly and taste more delicate.
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