This shaved asparagus salad with sweet peas and lemon vinaigrette is what my taste buds are craving right now – the perfect balance of sweet + salty with a mouth-puckering hint of sour to round out the flavor.
The days of simple, no-cook, fresh, clean, produce-centric dishes are upon us, and we are starting off the season with this gorgeous shaved asparagus salad! It’s true – the small, more tender asparagus stalks you find in the store towards the middle of March/beginning of April are the best of asparagus season. It’s the thicker, woodier, and hence tougher stalks found in mid-April that can sometimes be less desirable. However, they do serve a purpose!
That purpose, my friends, is to be shaved into thin, fettuccini-like strands that beg for a quick saute in a skillet (like 90-second quick) or a light marinade in the fridge for flavor and tenderizing purposes. These shaved asparagus strands are perfect for topping pizzas, layering in panini sandwiches, or tossing with other spring veggies (think peas, radishes, watercress, or other micro greens) for an elegant and refreshing salad.
This is the perfect, veggie-centric side that comes together quickly and is delightful when served alongside a brunch quiche + pastries or a simple dinner of grilled chicken or seafood. Once you’ve prepped the veggies, they will hang out in a marinade for 30 minutes or so while you get the rest of your meal together.
The light lemon vinaigrette serves as the marinade and dressing for the salad all in one, and will be what tenderizes and flavors your veggies. Since the aspasragus and snap peas have a flavor profile on the sweeter side of things, I paired them with salty, buttery shavings of aged Parmesan and toasted slivered almonds for crunch. Manchego cheese shavings would be lovely here as well!
And how pretty do sugar snap peas look when you slice them down the middle??? I had never cut them like this for a salad before and couldn’t get over how beautiful they looked next to the long, sleek strands of shaved asparagus. Seriously though, this salad is almost too pretty to eat – make sure you get a few glamor shots on your phone before the noshing begins!
- 2 tablespoons fresh lemon juice
- 1 teaspoon dijon mustard
- ½ teaspoon sugar
- ¼ teaspoon each of Kosher salt and freshly cracked black pepper
- 3 tablespoons extra virgin olive oil
- 1 bunch of asparagus (choose stems on the thicker side)
- 1 cup of sugar snap peas , halved lengthwise
- ½ cup (about 2 ounces) freshly shaved Manchego or Parmesan cheese
- ¼ cup slivered almonds , lightly toasted
Combine all of the ingredients for the vinaigrette together in a Mason jar or container with a lid. Shake to combine. Set aside.
Use a vegetable peeler to shave the asparagus stalks; starting at the base of the stalk and moving down towards the tip of the stalk. Keep shaving until you can no longer shave the length of the stalk. Continue this process for all of the stalks. You will be left with some thin pieces of asparagus leftover that can be saved for later use in a stir fry, or as a sandwich filling or pizza topping.
Combine the shaved asparagus and halved sugar snap peas in a bowl. Add the vinaigrette and toss to combine. Refrigerate the salad to let the veggies marinate for 30 minutes.
Arrange the chilled asparagus and peas on a serving platter or plate. Top with shaved cheese and almonds. Serve chilled or at room temperature.
Did you make this shaved asparagus salad? If so, I’d love to know how it turned out for you! Leave a comment below or tag a photo on Instagram or Twitter with @sweetcayenne5.1