Fresh Greens with Asparagus Ribbons, Peas and Goat Cheese

Sometimes a fresh salad is all you need. Sometimes, simplicity can become perfection. For me, this Fresh Greens with Asparagus Ribbons, Peas, and Goat Cheese embodies all that I love in spring.




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 saute in a skillet for no more than a minute.

It’s quick, it’s lovely… and it’s delicious.

Fresh Greens with Asparagus Ribbons, Peas and Goat Cheese

Fresh Greens with Asparagus Ribbons, Peas and Goat Cheese

A simple and beautiful salad, perfectly delicious with spring’s best produce.

• Author: Stephanie Wilson

Ingredients

• 2 pounds large asparagus
• mixed salad greens
• radishes, sliced
• cooked peas
• goat cheese, crumbled
• 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.

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