A fresh salad with shaved asparagus, peas, arugula, and a zingy 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 1.75 ounces
04 - 2 radishes, thinly sliced
→ Cheese and Nuts
05 - 1/4 cup shaved Parmesan cheese, approximately 1.05 ounces
06 - 1/4 cup toasted pine nuts or slivered almonds, approximately 1.05 ounces
→ 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 spring greens, and sliced radishes to the bowl with 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 nuts, tossing lightly or scattering over the top as preferred.
06 - Serve immediately to maintain optimal freshness and crisp texture of the vegetables.
