Ingredients:

  • 1 lb fresh asparagus, woody ends trimmed
  • 4 oz radishes, thinly sliced
  • 1 cup frozen peas, thawed
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup shaved Parmesan cheese
  • 1/4 cup extra virgin olive oil
  • 2 tbsp fresh lemon juice
  • 1 tbsp honey
  • 1 tsp Dijon mustard
  • 1 clove garlic, minced
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tsp lemon zest

Instructions:

  1. Wash the asparagus and trim the woody bottom ends. Using a vegetable peeler, shave the spears into long, thin ribbons, or slice them into thin coins. Toss the asparagus ribbons into a large bowl along with the sliced radishes, thawed peas, and chopped parsley.
  2. In a small jar or bowl, combine the olive oil, lemon juice, honey, Dijon mustard, minced garlic, salt, pepper, and lemon zest. Shake vigorously or whisk until the mixture is thickened and velvety.
  3. Pour the vinaigrette over the vegetable mixture. Toss gently with tongs or large spoons until every ribbon is coated. Fold in the shaved Parmesan last to prevent the cheese from clumping.