# Ingredient List:
→ Vegetables
01 - 1 bunch fresh asparagus, woody ends trimmed, approximately 10.5 ounces
02 - 1 cup fresh or thawed frozen green peas, approximately 5.3 ounces
03 - 2 cups baby arugula or mixed spring greens, approximately 1.75 ounces
04 - 2 radishes, thinly sliced
→ Cheese and Nuts
05 - 1/4 cup shaved Parmesan cheese, approximately 1 ounce
06 - 1/4 cup toasted pine nuts or slivered almonds, approximately 1 ounce
→ Lemon Dressing
07 - 3 tablespoons extra-virgin olive oil
08 - 2 tablespoons freshly squeezed lemon juice
09 - 1 teaspoon lemon zest
10 - 1 teaspoon honey or maple syrup
11 - 1 teaspoon Dijon mustard
12 - 1/2 teaspoon sea salt
13 - 1/4 teaspoon freshly ground black pepper
# How to Make:
01 - Using a vegetable peeler, shave the asparagus stalks into thin ribbons and place in a large salad bowl
02 - Add the green peas, arugula or mixed greens, and sliced radishes to the bowl with shaved asparagus
03 - In a small bowl or jar, whisk together olive oil, lemon juice, lemon zest, honey, Dijon mustard, salt, and black pepper until fully emulsified
04 - Drizzle the lemon dressing over the salad and toss gently to combine, ensuring all vegetables are evenly coated
05 - Add the shaved Parmesan and toasted nuts, tossing lightly or scattering over the top as preferred
06 - Serve immediately while ingredients are crisp and flavors are at peak freshness
