Shaved Asparagus Pea Salad (Printable)

A vibrant spring mix with shaved asparagus, peas, arugula, and lemon dressing.

# What You Need:

→ Vegetables

01 - 1 bunch fresh asparagus, woody ends trimmed, approximately 10.6 ounces
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

# Directions:

01 - Using a vegetable peeler, shave the asparagus stalks into thin ribbons and transfer to 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 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 all vegetables.
05 - Add shaved Parmesan and toasted nuts, tossing lightly again or scattering over the top. Serve immediately.

# Expert Advice:

01 -
  • It comes together in twenty minutes flat, which means you can go from thinking about dinner to actually eating it faster than you'd expect.
  • The shaved asparagus stays impossibly tender and bright, never turning mushy or overwhelming like cooked versions can.
  • It tastes like spring tastes—fresh, a little bit peppery, with enough lemon to make your mouth wake up.
02 -
  • Shaved asparagus wilts slightly once dressed, which is actually fine and happens within minutes—so if you're not eating right away, dress just before serving or you'll lose that snappy texture.
  • The lemon juice in the dressing is acidic enough to slightly soften the vegetables, which sounds bad but actually makes them more tender and helps flavors meld together beautifully.
03 -
  • Toast your own nuts in a dry skillet for exactly three minutes until they smell nutty and fragrant—this single step elevates the whole salad because the flavor goes from bland to essential.
  • Chill your salad bowl in the freezer for five minutes before assembling if it's hot outside; this keeps everything crisp longer and makes the salad feel more refreshing.
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