• 7 Ratings

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.

Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • 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.)

  • 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.

  • 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.)


Or use frozen peas, thawed, and omit cooking.

Nutrition Facts

179 calories; 12 g total fat; 2 g saturated fat; 1 g polyunsaturated fat; 8 g monounsaturated fat; 6 mg cholesterol; 268 mg sodium. 280 mg potassium; 12 g carbohydrates; 4 g fiber; 4 g sugar; 6 g protein; 0 g trans fatty acid; 1026 IU vitamin a; 26 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 2 mg niacin equivalents; 0 mg vitamin b6; 61 mcg folate; 0 mcg vitamin b12; 101 mg calcium; 2 mg iron;


7 Ratings
  • 5 star values: 6
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0