Three reasons why this salad is great and you should make it today:
(1) SPRING. ASPARAGUS IS BEAUTIFUL AND EVERYWHERE. Embrace.
(2) Salads are always better when the ratio of fun item to leafy item is a million to one.
(3) Shape-shifting your vegetables is totally in (see: spiralizer), and shaving is a killer and no-crazy-equipment-required method. —Kendra Vaculin
bunch asparagus, washed and well-dried
big handful arugula
green peas, fresh or frozen and thawed
(2 tablespoons) deshelled pistachios, roughly chopped
Juice from half a lemon
Good olive oil
Fresh ground pepper
Flaky sea salt, like Maldon
In This Recipe
Shave the asparagus into ribbons (I used a cheese plane, but a potato peeler and some diligence will work just as well): Holding the base of the stalk with one hand, run the peeler up from about 1/2 inch from the bottom all the way through the spear. One fell swoop makes for a pretty piece of shaved thing. Continue, rotating the asparagus 90° each time you shave, until each stalk is shaved through, discarding the ends. I left some shaved pieces long, and cut some into smaller bits, for variety's sake.
Toss asparagus ribbons with arugula, peas, pistachios, and feta. Dress with lemon juice and a serious drizzle of olive oil, and then season with fresh ground pepper and a hit of flaky salt.
Serve immediately! Shaved asparagus means a lot of vegetable flesh surface area exposed to the elements, which can make your salad soggy if left alone. Don't assemble this bad boy until right before you want to be eating it.