Shaved Asparagus Pea Salad (Printable)

A crisp salad combining shaved asparagus, peas, arugula, and a tangy lemon dressing for bright flavors.

# Components:

→ Vegetables

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

→ Cheese & Nuts

05 - 1/4 cup shaved Parmesan cheese or pecorino (about 1 oz)
06 - 1/4 cup toasted pine nuts or slivered almonds (about 1 oz)

→ 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

# Method:

01 - Using a vegetable peeler, shave the asparagus stalks into thin ribbons and place them in a large salad bowl.
02 - Add the green peas, arugula or mixed 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, then toss lightly again or scatter them over the top.
06 - Serve immediately while the salad is crisp and fresh.

# Expert Advice:

01 -
  • It comes together in the time it takes to brew a cup of tea, yet tastes like you planned it for days.
  • The shaved asparagus stays crisp and delicate instead of turning woody and tough, which completely changed how I think about serving this vegetable raw.
  • One bite and you'll taste every season converging—spring peas, fresh lemon, that grassy whisper of good olive oil.
02 -
  • If you make this salad more than an hour before eating it, the asparagus will soften and lose its delicate texture—this is a last-minute dish, and that's actually a gift because it means you're always eating it at its best.
  • Don't dress the whole bowl if you're not eating it all immediately; instead, dress individual plates as you go so that first bite stays crisp and bright.
03 -
  • Use a microplane zester for the lemon zest—it gives you delicate, fragrant pieces instead of chunky strips that can feel overwhelming.
  • Toast your own nuts in a dry pan for three minutes before using them; the difference in flavor depth and freshness is worth those five minutes of your time and changes the entire texture of the salad.
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