Shaved Asparagus Pea Salad (Printable)

Crisp shaved asparagus, sweet peas, and lemon dressing blend into a fresh and light green salad.

# 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 1.8 ounces
04 - 2 radishes, thinly sliced

→ Cheese & Nuts

05 - 1/4 cup shaved Parmesan cheese, 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 It:

01 - Using a vegetable peeler, shave asparagus stalks into thin ribbons and transfer to a large salad bowl.
02 - Add green peas, arugula or mixed greens, and sliced radishes to the bowl with asparagus ribbons.
03 - In a small bowl or jar, whisk together olive oil, lemon juice, lemon zest, honey, Dijon mustard, salt, and pepper until fully emulsified.
04 - Drizzle dressing over vegetables and toss gently to evenly coat all ingredients.
05 - Top salad with shaved Parmesan and toasted nuts, then toss lightly or scatter over the surface.
06 - Transfer to serving plates immediately to preserve optimal freshness and crispness.

# Expert Advice:

01 -
  • The shaved asparagus stays tender and delicate, nothing like the usual woody stalks that can feel heavy on your plate.
  • It comes together in 20 minutes flat, which means you can make it on a Tuesday night without stress.
  • The lemon dressing is punchy enough to make even simple vegetables taste like they've been treated with real care.
02 -
  • Don't add the dressing until you're ready to serve, or the asparagus will soften and the arugula will begin to wilt; these ingredients need the just-tossed moment to shine.
  • If you're making this ahead for a picnic or gathering, keep the components separate and dress it right before people eat, then you'll understand why this salad feels different from heavier versions.
03 -
  • Toast your own nuts in a dry pan over medium heat for three to four minutes, stirring constantly; the difference between store-bought and fresh-toasted is genuinely life-changing.
  • Make the dressing in a jar so you can shake it before using, which brings back the emulsion if it separates sitting in the fridge.
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