Asparagus Ribbon Salad Recipe: A Fresh and Flavorful Delight


Today, we present a delightful twist on the classic salad, featuring vibrant asparagus ribbons and a delectable asparagus-pea pesto. This recipe not only tantalizes your taste buds but also offers a visual feast with its beautiful presentation.



  • 1 bunch fresh asparagus
  • 1 1/2 cups fresh or frozen peas
  • 1 garlic clove, minced
  • 1 tablespoon white wine vinegar
  • 1/4 cup extra-virgin olive oil
  • 1/4 cup grated Parmesan cheese
  • Salt and black pepper, to taste
  • 4 cups baby arugula


  1. Prepare the Asparagus and Peas:
    • Cut half of one bunch of asparagus into 1-inch pieces (about 3/4 cup).
    • In a medium saucepan, bring about 5 cups of water to a boil. Add the asparagus pieces and cook for 2 to 3 minutes, or until they are bright green and crisp-tender.
    • Transfer the asparagus to a bowl of ice water until cold, then drain. Repeat the same process with the fresh peas. (If using frozen peas, skip cooking and rinse them under water to thaw.)
  2. Make the Asparagus-Pea Pesto:
    • In a food processor, combine the cooked asparagus pieces, 1 cup of peas, minced garlic, and white wine vinegar.
    • Cover and pulse several times to chop the ingredients. Scrape down the sides of the food processor and pulse again until the mixture forms a paste.
    • With the food processor running, slowly pour in the olive oil. Add the grated Parmesan cheese and pulse to combine. Transfer the pesto to a bowl, season with salt and black pepper, and set aside.
  3. Prepare the Salad:
    • Using a sharp vegetable peeler, peel the remaining asparagus to create thin ribbons. Slice any remaining asparagus pieces.
    • In a large bowl, combine the asparagus ribbons, baby arugula, and the remaining 1/2 cup of peas.
    • Add 1/2 cup of the asparagus-pea pesto to the bowl and toss the ingredients gently to coat them.
  4. Serve and Enjoy:
    • Transfer the salad to a serving dish and garnish with additional grated Parmesan cheese, if desired.
    • Refrigerate any remaining pesto in an airtight container for up to 1 week.

With its fresh ingredients and vibrant flavors, this asparagus ribbon salad is sure to impress your guests and elevate any meal. Whether served as a side dish or a light main course, this salad is a celebration of spring’s bounty. Try this recipe today and experience the joy of cooking with fresh, seasonal produce.

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