Shaved Asparagus Pea Salad (Printable version)

Vibrant salad with shaved asparagus, sweet peas, arugula, and zesty lemon dressing, sprinkled with Parmesan and pine nuts.

# What You Need:

→ Vegetables

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

→ Cheese & Nuts

05 - 1/4 cup (1.1 oz) shaved Parmesan cheese or pecorino
06 - 1/4 cup (1.1 oz) 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 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 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 - Serve immediately while ingredients are at peak freshness and crispness.

# Expert Tips:

01 -
  • It comes together in 20 minutes with zero cooking, perfect when you're already tired from the day.
  • The shaved asparagus stays tender and delicate instead of tough, making every bite feel refined without effort.
  • One bowl, one small jar for dressing—cleanup is genuinely painless.
02 -
  • If you dress the salad too early, the greens will wilt and the asparagus loses its tender-crisp texture—timing is genuinely the secret to this salad's charm.
  • A properly emulsified dressing coats everything evenly rather than pooling at the bottom, so don't skip the whisking step even though it feels unnecessary.
03 -
  • Toast your nuts in a dry skillet over medium heat for just 2-3 minutes, shaking the pan occasionally—you'll smell when they're ready, and that aroma is your signal to stop before they burn.
  • If you're making this ahead for a packed lunch, keep the dressing separate in a small container and dress it just before eating so the greens stay perky and the asparagus keeps its delicate texture.
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