Asparagus Ribbon Salad

Shave asparagus into pretty ribbons for a party-worthy presentation for this spring salad recipe. Make a double batch of the asparagus-pea pesto to toss with pasta for dinner.

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  • Makes: 4 servings
  • Makes: 4 cups
  • Total Time: 30 mins

Asparagus Ribbon Salad

Directions

  1. Cut half of one bunch asparagus into 1-inch pieces (3/4 cup). In a medium saucepan bring about 5 cups water to boiling. Add asparagus pieces; cook 2 to 3 minutes or until bright green and crisp-tender. Transfer to a bowl of ice water until cold; drain. Repeat with fresh peas. (For frozen peas, skip cooking; rinse under water to thaw.)
  2. For asparagus-pea pesto: In a food processor combine asparagus pieces, 1 cup peas, garlic, and vinegar. Cover; pulse several times to chop. Scrape sides. Pulse again until mixture forms a paste. With machine running, slowly pour in olive oil. Add Parmesan; pulse to combine. Transfer to a bowl. Season with salt and black pepper; set aside.
  3. Using a sharp vegetable peeler, peel remaining asparagus to create thin ribbons. Slice any remaining pieces. In a large bowl combine asparagus ribbons, arugula, and remaining 1/2 cup peas. Add 1/2 cup pesto; toss to coat. (Refrigerate remaining pesto up to 1 week.)

From the Test Kitchen

*

Or use frozen peas, thawed, and omit cooking.

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Nutrition Facts (Asparagus Ribbon Salad)

  • Per serving:
  • 179 kcal ,
  • 12 g fat
  • (2 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 8 g monounsaturated fat ),
  • 6 mg chol. ,
  • 268 mg sodium ,
  • 12 g carb. ,
  • 4 g fiber ,
  • 4 g sugar ,
  • 6 g pro.
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