A fresh spring salad with shaved asparagus, peas, arugula, radishes, pine nuts, and tangy lemon dressing.
# 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
# Step-by-Step Guide:
01 - Using a vegetable peeler, carefully shave the asparagus stalks into thin ribbons and transfer to a large salad bowl.
02 - Add the green peas, arugula or spring greens, and sliced radishes to the bowl with the asparagus ribbons.
03 - In a small bowl or jar, whisk together the olive oil, lemon juice, lemon zest, honey, Dijon mustard, sea salt, and black pepper until fully emulsified.
04 - Drizzle the lemon dressing over the salad and toss gently to combine and evenly coat all vegetables.
05 - Top with shaved Parmesan and toasted pine nuts, tossing lightly again or scattering artfully across the top.
06 - Present the salad at once to preserve optimal freshness and textural contrast.
