Spring

Shaved Asparagus Salad with Peas, Mint, andĀ Feta

May 15, 2016
Photo by David White
Author Notes

Trying to figure out how I would do the shaved salad recipe contest when my mom brings me two bunches of asparagus! I already had some frozen peas in the freezer so I decided to create a salad with both. —David White

Test Kitchen Notes

I think this salad could be great on top of some chopped romaine or even some spinach (or even more shaved asparagus) but on its own, it was a little slim. —Anna Francese Gass

  • Serves 4
Ingredients
  • For the Salad
  • 1 pound asparagus, any size
  • 1/2 cup frozen peas
  • 1 cup crushed croutons
  • 1/4 cup mint, chopped
  • 1 cup feta cheese crumbles
  • Salt and freshly ground black pepper to taste
  • For the Dressing
  • 2 tablespoons freshly squeezed lemon juice
  • 4 tablespoons olive oil
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
In This Recipe
Directions
  1. Wash the asparagus and trim the ends. Shave the asparagus and place in a large bowl. Pat shavings dry.
  2. Place peas in a saucepan and cover with water. Bring to a boil and let simmer for 3 to 5 minutes or until bright green and heated through. Drain and pat dry, then add to bowl with asparagus shavings
  3. Combine lemon juice, olive oil, salt, and pepper to make dressing. Add dressing, feta, croutons, and chopped mint to bowl and mix with vegetables, adding salt and pepper to taste.
  4. Top with more mint and feta if desired, then serve.
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