Photo: Jennifer Causey   
Hands-on Time
25 Mins
Total Time
25 Mins
Serves: 8

You can assemble this super green salad the day before you plan to serve it, but toss in the lemon juice, salt, and cheese just before serving to keep it crisp, as intended.

How to Make It

Step 1

Bring 6 cups water to a boil in a large pot; add 1 tablespoon salt. Have ready a bowl of ice water.

Step 2

Trim tough ends from asparagus. Cut 1 bunch diagonally into 2-inch pieces. Shave stalks of remaining asparagus with a vegetable peeler. Add diagonally cut asparagus, edamame and peas to boiling water; cook for 4 minutes. Plunge vegetables into ice water to stop the cooking process; drain well.

Step 3

Process oil, almonds, garlic and lemon zest in a blender until smooth. Add herbs and process until smooth.

Step 4

Place dressing, shaved asparagus, cooked asparagus mixture, lemon juice and 1/2 teaspoon salt in a bowl; toss to coat. Top with Manchego.

Ratings & Reviews

Keeping it all Green!

May 15, 2017
I make a similar salad, asparagus + peas + pepita seeds with a mustard vinaigrette (keeping the theme all green). But, just to break up the color, I like to add soft boiled eggs cut in half and sprinkle with herbed salt, pepper and a few more pepita seeds on top.