¼teaspooneach of Kosher salt and freshly cracked black pepper
3tablespoonsextra virgin olive oil
For the salad
1bunch of asparaguschoose stems on the thicker side
1cupof sugar snap peashalved lengthwise
½cupabout 2 ounces freshly shaved Manchego or Parmesan cheese
¼cupslivered almondslightly 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.
The ingredients for this salad can easily be halved or doubled, depending on how much you would like to make! It is best served on the day you make it.