shaved asparagus salad with feta and peas

April 27, 2015 § 58 Comments

After taking one bite of this shaved asparagus salad my eyes lit up and despite what I learned as a child I spoke with my mouth full.  Oh my gosh, this is the best salad I’ve ever had… is what I said. DSCN3412 Rarely do I get taken aback with salad.  And honestly I hesitated to even put it together because the thought of eating raw asparagus didn’t really appeal to me. But something about the combination of arugula, peas, feta and pistachios felt right on a warm spring evening.  Don’t let the idea of eating raw asparagus keep you from preparing this salad.  It’s wonderful and enjoying it in the woodshop while the sun was setting deepened the charming appearance of the salad and crisp garden-fresh spirit of the new season. All credit given to Kendra Vaculin for her Food52 recipe. What you’ll need:

  • bunch asparagus, washed and well-dried  (tough ends removed)
  • big handful arugula
  • 1/4 cup green peas, fresh or frozen and thawed
  • 1/8 cup (2 tablespoons) deshelled pistachios, roughly chopped
  • ounces feta, crumbled
  • Juice from half a lemon
  • Good olive oil
  • Fresh ground pepper
  • Flaky sea salt

Using a potato peeler shave the asparagus into ribbons. Holding the base of the stalk with one hand, run the peeler down to the tip.  I allowed some small tips to remain whole.  Continue, rotating the asparagus 90° each time you shave, until each stalk is shaved through.   Keep the ends to toss in to a stir fry or soup the following evening. Toss asparagus ribbons with arugula, peas, pistachios, and feta. Dress with lemon juice and a generous drizzle of olive oil, and season with fresh ground pepper and a hit of flaky salt. Serve right away.  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 until right before you want to serve.

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