Shaved Asparagus Salad with Peas and Goat Cheese
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Sometimes a fresh asparagus salad is all you need. It’s when simplicity becomes perfection. For me, this salad with fresh greens with asparagus ribbons, peas, and goat cheese embodies all that I love in spring. It is simple enough for everyday, but also great for Easter entertaining!
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Once I have eaten the first few asparagus spears simply steamed with butter, then roasted some, I make this Asparagus Salad with Peas and Goat Cheese. It is light, fresh, colorful and full of so many fantastic spring textures from crunchy to creamy.
What is more, it is so easy to make! Choose a thick, hearty bundle of fresh-to-the-market asparagus. Using a vegetable peeler, you’ll create beautiful, paper-thin ribbons which you’ll sauté in a skillet for no more than a minute.
It’s quick, it’s lovely… and it’s delicious!
Ingredients
This is what you’ll need, full measurements are below in the recipe card:
- Two pounds of large stem asparagus: make sure they are thick to make the ribbons!
- Mixed salad greens
- Sliced radishes: use rainbow radishes if you can for even more color!
- Peas: fresh peas work, or frozen thawed.
- Crumbled goat cheese: if you don’t like goat cheese, crumbled feta will also work well.
- Toasted hazelnuts
Frequently Asked Questions
Yes, you can leave out the goat cheese. To add a creamy element, serve the salad with some of your favorite plant-based yogurt lightened with a little fresh lemon juice.
This salad is best eaten just as it is made, but if you want to prepare some of the elements ahead, you can toast the hazelnuts up to a day in advance, and you can slice the radishes a few hours before, storing them in a bowl of ice water in the refrigerator. Pat them dry on a piece of kitchen paper before adding them to the salad.
More Easy Asparagus Recipes You Might Like
- Best Asparagus Frittata (In The Oven)
- Easy Asparagus Timbale Recipe
- Easy Cheesy Asparagus Quiche
- Beets, Asparagus, and Radish Salad
- Ham and Asparagus Frittata (In A Cast Iron Skillet)
Shaved Asparagus Salad Recipe
Ingredients
- 2 pounds large asparagus
- 4 cups mixed salad greens
- 1 bunch radishes thinly sliced
- 1 ½ cups cooked peas
- 1/2 cup goat cheese crumbled
- 1/4 cup toasted hazelnuts sliced in half
Instructions
- Trim the woody ends of the asparagus and discard. Using a vegetable peeler, thinly shave the asparagus into wide ribbons.
- Heat a bit of olive in a skillet over medium-high heat. Add the asparagus ribbons and saute for 30 seconds to one minute.
- Combine the greens, radishes, and cooked peas in a salad bowl. Gently toss with asparagus ribbons and top with goat cheese and toasted hazelnuts.
- Serve with your favorite dressing. I love a simple lemon vinaigrette with this salad.
Notes
- Cheese: To make this salad vegan, just leave out the goat cheese. You’ll want to add back in a creamy element, so serve the salad with some of your favorite plant-based yogurt lightened with a little fresh lemon juice.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
This asparagus salad is so crisp and delightful in the spring when fresh asparagus is in season! I love the combination of textures and flavors– it’s like early season sunshine on a plate!
How many does this serve?
Depending on how big the servings are and the amount of salad greens you add, it should serve 4 to 6 side servings.