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asparagus ribbon spring salad

published: by · modified: · This post may contain affiliate links.

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Fresh asparagus, watermelon radish, and sugar snap peas make up this colorful and refreshing asparagus ribbon salad. White beans add more protein and the dressing can be used for other salads as well. Optional sharp white cheddar complements the ingredients well. You'll be able to impress your dinner guests with a lovely presentation of asparagus ribbons or make a quick lunch with this recipe and feel like you're dining at a nice restaurant from home.

Asparagus ribbon salad with sliced sugar snap peas, sliced pink watermelon radish, cooked white beans, and grated white cheddar cheese on a large, round, white plate over a blue surface. Tie-dye yellow, pink, and white dotted napkin with forks shown in the upper right.
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cooking video

Click below to watch the instructional cooking video.

Turn on your volume to hear the sounds of cooking. Cooking can be meditative and is a great opportunity to slow down, relax, and engage in your senses. Read more on our about page.

ingredients

Fresh asparagus stalks, sugar snap peas, a shallot and lemon, and a clear bowl of white beans displayed on a parchment paper covered small sheet tray over a bright blue surface.

 

  • 12 ounces asparagus
  • 1 medium watermelon radish
  • 4 ounces sugar snap peas
  • 1 cup white beans, canned, no added salt
  • 1 small shallot
  • kosher salt
  • dijon mustard
  • honey
  • 1 lemon
  • extra virgin olive oil
  • sharp white cheddar (optional)

how to pick fresh asparagus?

Larger asparagus spears will work better for this recipe since you want enough material to create nice asparagus ribbons.

things to look for when picking asparagus

  • Color: look for bright green or violet-tinged spears
  • Texture: you want stems that are firm to touch and not limp
  • General Appearance:
    • The tips should be closed and compact
    • Look at the bottom of the asparagus stalks - fresh ones should look somewhat dense and not cracked or "woody"

how to make this salad - step by step

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Remember to wash the fresh produce (asparagus, sugar snap peas, radish, and lemon) with cold water and gently dry with a clean kitchen towel before starting.

how to make asparagus ribbons

Raw asparagus on a wood cutting board being shaved into thin strips with a white vegetable peeler.

Place each asparagus spear flat on your cutting board and hold the stem while making ribbons with a vegetable peeler, starting from the bottom of the spear to the top. If the asparagus spears are large, the bottoms may be fibrous. You can start peeling about 1 inch from the bottom if that's the case.

pro tip: this Kuhn Rikon Swiss peeler is used in professional kitchens because they make thin, even slices and stay sharp for years. They're my favorite peeler and great for making asparagus, carrot, or other vegetable ribbons. Not to mention this peeler is comfortable to hold and works for left-handed cooks as well!

how to prepare sugar snap peas and watermelon radish

Remove tips and strings from the sugar snap peas. Then cut on a bias into bite-sized slices as shown in the photo below.

Peel the watermelon radish, cut in half, and then place each half flat-side down on the cutting board before cutting thin, half-moon slices.

Close-up angle view of sugar snap peas being sliced on the bias over a wood cutting board.
slicing sugar snap peas on a bias
Closeup view of watermelon radish being sliced into thin, half-mooned pieces.
slicing watermelon radish

how to make lemon shallot salad dressing

This simple lemon shallot salad dressing can be used for a lot of different salads, so be sure to save any extras.

  1. Peel and mince 1 small shallot - watch the cooking video to see how to peel and mince a shallot.
  2. Make the dressing base - mix minced shallot, salt, dijon mustard, honey, and lemon juice in a small bowl.
  3. Whisk in olive oil to emulsify the dressing - slowly drizzle olive oil into the dressing base while whisking until emulsified. Watch the video for a helpful towel trick that helps you keep the bowl steady when you have to pour and whisk at the same time.

salad assembly

Combine shaved asparagus, sugar snap peas, radish, and cooked white beans into a medium mixing bowl and toss with your desired amount of dressing.

Taste as you dress until you can't resist taking another bite!

Plate the salad and top with shredded sharp white cheddar if you like. Just so you know, adding shredded cheddar will make your overall dish saltier, so be sure to adjust the amount of dressing you use accordingly.

Spring salad made from asparagus ribbons, white beans, pink watermelon radish, topped with shredded white sharp cheddar. All served on a round, white plate sitting on a bright blue surface lit in natural lighting.

cooking with kids


COOKING WITH KIDS - what can the kids help with?

 

  • help wash fresh produce
  • mix salad dressing base ingredients
  • whisk salad dressing while a parent holds the bowl and adds olive oil
  • help with assembly and plating

ingredient substitutions

  • Regular red or easter radishes instead of watermelon radish
  • Mix in carrot ribbons with asparagus ribbons
  • The dressing can be sweetened with sugar or concentrated white vinegar cream instead of honey

extra recipe tips and ideas

  • If you'd like to enjoy the salad later, hold off on the dressing and keep the prepared asparagus, sugar snap peas, and radish in a clean, air-tight container separate from the cooked white beans. Refrigerate all the ingredients and dressing until you're ready to enjoy (up until 1 day).
  • Any extra dressing can be stored in a clean, covered container in the refrigerator to use for another salad (1-2 days).
  • Sweet cherry tomatoes and/or grilled asparagus would make a great addition to this salad!

recipes that go well with this salad

This salad is great on its own, but would also go great with a chilled corn soup, pasta with an easy fresh tomato sauce, or these Taiwanese summer squash and fava bean cold noodles.

Please give this recipe a star rating below and leave a comment. I would appreciate it so much and would love to hear about your experience or if you put your own twist on the recipe. Show off your results by taking a photo and tagging @thesoundofcooking on Instagram. I would love to share what you come up with!

Disclosure: The recipe below may contain affiliate links. As an Amazon Associate I earn from qualifying purchases (your price is not affected by this commission). If you click on an affiliate link, you consent to a cookie being placed on your browser for purposes of tracking commissions. See our Disclaimer for more information.

Asparagus ribbon salad with sliced sugar snap peas, sliced pink watermelon radish, cooked white beans, and grated white cheddar cheese on a large, round, white plate over a blue surface. Tie-dye yellow, pink, and white dotted napkin with forks shown in the upper right.
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5 from 5 votes

asparagus ribbon spring salad

fresh asparagus, watermelon radish, and sugar snap peas make up this colorful, refreshing salad. white beans add more protein and the dressing can be used for other salads as well!
prep time25 minutes
cook time5 minutes
total time30 minutes
servings: 4 people
author: cindy chou

watch it step-by-step: the sound of cooking® video

ingredients

  • 12 ounces asparagus, shaved into ribbons with a vegetable peeler
  • 1 medium watermelon radish (~2 inch diameter), peeled and cut into thin, half-moon slices
  • 4 ounces sugar snap peas (about 2 cups), tips and strings removed, sliced on a bias
  • 1 cup white beans, canned, no added salt, cooked (steamed for 5 minutes until hot)
  • ½ cup grated sharp white cheddar, optional (about 2 ounces)

dressing

  • 1 small shallot, peeled and minced
  • ¼ teaspoon Diamond Crystal kosher salt, (use half the amount if using sea salt or table salt)
  • 1 teaspoon dijon mustard
  • ½ teaspoon honey
  • 2 tablespoons fresh lemon juice, about 1 lemon
  • 3 tablespoons extra virgin olive oil

*The Instacart button above is an affiliate link, which means we do make a small profit from your purchases (your price is not affected by this commission).

instructions

  • Combine shaved asparagus, sugar snap peas, radish, and cooked white beans into a medium mixing bowl and set aside.
  • To make the dressing base - mix minced shallot, salt, dijon mustard, honey, and lemon juice in a small bowl.
  • Slowly drizzle olive oil into dressing base while whisking until emulsified.
  • Dress salad to taste right before serving. Top with shredded cheese if desired. 

notes

Adding shredded cheddar will make your overall dish saltier, so be sure to adjust the amount of dressing you use accordingly.
Any extra dressing can be stored in a clean, covered container in the refrigerator to use for another salad (1-2 days).
course: Salad
cuisine: American, Seasonal
keyword: asparagus, easy, quick, refreshing, spring, sugar snap peas, vegetarian, white beans
difficulty: easy
tried this recipe?Take a pic and tag @thesoundofcooking! I'd love to see what you made.

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