Serves: 4

Time: 20 minutes

Ingredients

For the salad:

• 1 bunch fresh asparagus (about 1 lb), trimmed
• 1 cup snap peas, thinly sliced on a bias
• 1 cup English peas (fresh or thawed frozen)
• ¼ cup fresh herbs (mix of mint, basil, and chives), roughly chopped
• ⅓ cup shaved parmesan cheese
• Freshly cracked black pepper

For the lemon vinaigrette:

• 3 tablespoons fresh lemon juice
• 1 teaspoon lemon zest
• 1 teaspoon Dijon mustard
• 1 teaspoon honey (optional, for balance)
• ⅓ cup extra virgin olive oil
• Salt, to taste

Instructions

1. Prep the vegetables

• Using a vegetable peeler, shave the asparagus lengthwise into thin ribbons.
• If the stalks are thick, you can stop when you reach the tougher center and discard or save for another use.
• Slice snap peas thinly and set aside.
• If using fresh English peas, blanch them in boiling salted water for 1–2 minutes, then transfer to an ice bath to keep them bright and tender. (Skip this step if using thawed frozen peas.)

2. Make the vinaigrette

• In a small bowl, whisk together lemon juice, lemon zest, Dijon mustard, and honey.
• Slowly drizzle in the olive oil while whisking until emulsified.
• Season with salt to taste. The dressing should be bright and balanced—not overly sharp.

3. Assemble the salad

• In a large bowl, gently toss the shaved asparagus, snap peas, and English peas.
• Add the fresh herbs and lightly toss again.
• Drizzle with vinaigrette (start with about half and add more as needed).
• Toss gently to coat—being careful not to overdress.

4. Finish and serve

• Transfer to a serving platter.
• Top with shaved parmesan and freshly cracked black pepper.
• Serve immediately for maximum freshness and texture.

Recommended Wine Pairing: Sauvignon Blanc