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
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
Directions
-
Wash the asparagus and trim the ends. Shave the asparagus and place in a large bowl. Pat shavings dry.
-
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
-
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.
-
Top with more mint and feta if desired, then serve.
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