Description

This shaved asparagus salad is a springtime favorite! Peppery arugula, creamy goat cheese and raw asparagus are tossed in a fresh lemony vinaigrette to make a delicious side dish sure to impress!

Ingredients

Scale

1 lb large asparagus, woody ends trimmed

3 oz fresh arugula

3 oz goat cheese

1/3 cup sliced almonds

Sea salt and freshly ground black pepper, to taste

1 radish, thinly sliced

1/2 cup sugar snap peas, sliced in half lengthwise

For the salad dressing

1/4 cup lemon juice

1/2 cup olive oil

1 clove garlic, pressed

5–6 basil leaves

1/2 tsp kosher salt

1/4 tsp black pepper

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Instructions

Trim off the tough ends of each asparagus stalk. Then lay an asparagus spear flat on a cutting board. Starting at the bottom end, use the peeler to shave the entire stalk into long thin strips. Place the asparagus shavings in a large bowl and repeat with the remaining asparagus.

Add the arugula to a serving dish or bowl and top with asparagus ribbons. Toss together. Add sliced sugar snap peas and sliced radishes. Top with almonds, goat cheese and thin lemon slices for garnish.

To make the homemade dressing, combine basil, lemon juice, garlic, lemon zest and olive oil in a small blender and blend to combine. Drizzle the salad with dressing and season with salt and pepper, to taste. Serve the salad immediately.

Notes

When choosing asparagus stalks at the grocery store, pick ones that are plump and firm, and bright in color with tightly closed tips. Thicker stalks are easier to shave down than thin stalks.