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.

Asparagus Ribbon Salad
Photo: Andy Lyons
Total Time:
30 mins
4 cups


  • 1 ½ bunches asparagus (12 oz.), washed and trimmed

  • 1 ½ cup fresh or frozen peas

  • 2 cloves garlic, peeled and halved

  • 3 tablespoon champagne vinegar or white wine vinegar

  • 3 tablespoon olive oil

  • cup grated Parmesan cheese

  • ½ teaspoon kosher salt

  • ¼ teaspoon freshly ground black pepper

  • 2 cup arugula


  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.)


Or use frozen peas, thawed, and omit cooking.

Nutrition Facts (per serving)

179 Calories
12g Fat
12g Carbs
6g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 179
% Daily Value *
Total Fat 12g 15%
Saturated Fat 2g 10%
Cholesterol 6mg 2%
Sodium 268mg 12%
Total Carbohydrate 12g 4%
Total Sugars 4g
Protein 6g
Vitamin C 25.7mg 129%
Calcium 101mg 8%
Iron 2mg 11%
Potassium 280mg 6%
Folate, total 60.7mcg
Vitamin B-12 0.1mcg
Vitamin B-6 0.2mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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