Shaved Asparagus Pea Salad (Printable)

Crisp asparagus and sweet pea salad tossed in a bright lemon dressing with Parmesan and pine nuts.

# What You'll 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 1.75 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

# Step-by-Step:

01 - Using a vegetable peeler, shave the asparagus stalks into thin ribbons. Transfer to a large salad bowl.
02 - Add the green peas, arugula or spring 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 fully emulsified.
04 - Drizzle the dressing over the salad and toss gently to combine, ensuring all vegetables are evenly coated.
05 - Add the shaved Parmesan and toasted pine nuts. Toss lightly again or scatter over the top of the salad.
06 - Transfer to serving plates and serve immediately for optimal freshness and texture.

# Expert Advice:

01 -
  • It's ready in twenty minutes flat, which means you can make it while your coffee is still warm.
  • The lemon dressing is tangy enough to wake up your taste buds but balanced enough that it doesn't overpower the delicate vegetables.
  • It tastes like spring arrived on your plate, and somehow that makes everything taste better.
02 -
  • If you shave the asparagus too far in advance, it starts to wilt and lose that delicate snap—so do this right before you assemble the salad.
  • Don't skimp on the lemon zest; it's what gives the dressing its brightness and prevents it from tasting just like oil.
03 -
  • Toast your nuts in a dry skillet while you prep everything else—it takes two minutes and makes a noticeable difference in flavor.
  • If you're making this ahead for a gathering, keep the components separate and dress it only right before serving; nobody wants a sad, wilted salad.
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