Shaved Asparagus Pea Salad (Printable)

Crisp asparagus ribbons combined with peas, arugula, and pine nuts in a bright lemon dressing.

# What You'll Need:

→ Vegetables

01 - 1 bunch fresh asparagus, woody ends trimmed (about 10.5 ounces)
02 - 1 cup fresh or thawed frozen green peas (5.3 ounces)
03 - 2 cups baby arugula or mixed spring greens (1.8 ounces)
04 - 2 radishes, thinly sliced

→ Cheese and Nuts

05 - 1/4 cup shaved Parmesan cheese or pecorino (1 ounce)
06 - 1/4 cup toasted pine nuts or slivered almonds (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 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 the shaved 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 even coating of all vegetables.
05 - Add the shaved Parmesan and toasted pine nuts, tossing lightly again or scattering over the top.
06 - Transfer to serving plates and serve immediately for optimal freshness and texture.

# Top Tips:

01 -
  • Raw shaved asparagus stays crisp and tender in a way that feels almost delicate compared to roasted versions, letting you taste its true spring flavor.
  • You can have this ready in twenty minutes flat, which makes it perfect for those days when you want something nourishing but don't want to spend the afternoon cooking.
  • The lemon dressing wakes up every vegetable in the bowl without drowning anything, striking that balance between fresh and properly seasoned.
02 -
  • The dressing will taste sharp and bright on its own, but once it meets the salad it softens and becomes part of the whole—don't taste the dressing straight from the bowl and assume it needs more salt or lemon.
  • If your asparagus are very thick, peel the outer layer with your peeler first before you shave them into ribbons, otherwise they'll be tough and stringy instead of tender.
  • Timing is everything with this salad—dress it too early and it becomes limp and dull, but dress it right before eating and it tastes alive.
03 -
  • Toast your own nuts instead of buying them pre-toasted—the difference in flavor is worth the extra five minutes, and your whole kitchen will smell incredible.
  • If you can find Pecorino Romano instead of Parmesan, use it for a sharper, more assertive cheese flavor that really stands up to the bright dressing.
  • Add fresh mint or torn basil right before serving for an extra layer of spring flavor that makes people wonder what you did differently.
Go Back