A simple and beautiful salad, perfectly delicious with spring’s best produce.
- 2 pounds large asparagus
- mixed salad greens
- radishes, sliced
- cooked peas
- goat cheese, crumbled
- toasted hazelnuts, sliced in half
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.