Recipes and Cooking Asparagus Ribbon Salad 4.9 (7) Add your rating & review 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. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on March 2, 2017 Print Rate It Share Share Tweet Pin Email Photo: Andy Lyons Total Time: 30 mins Servings: 4 Yield: 4 cups Jump to Nutrition Facts Ingredients 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 ⅓ cup grated Parmesan cheese ½ teaspoon kosher salt ¼ teaspoon freshly ground black pepper 2 cup arugula Directions 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. Rate it Print Nutrition Facts (per serving) 179 Calories 12g Fat 12g Carbs 6g Protein Show Full Nutrition Label Hide Full Nutrition Label 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.