Shaved Asparagus Salad with Citrus, Edamame, and Pine Nuts

May 1, 2015
Serves 2-4 people
Vegetable Peeler or mandolin
Prep time




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  • 1 Pound
    asparagus, shaved
  • 1
    cara cara orange, segmented
  • 1/2 Cup
  • 1 Tablespoon
    fresh mint, chopped
  • 2
    lemons, juiced (about 1/4 cup plus 1 tbsp)
  • 1/4 Cup
    olive oil
  • 1 Teaspoon
    maple syrup (optional for dressing)
  • 1/4 Cup
    pine nuts, toasted
  • 1 Cup
    micro greens or peashoots
  • pinch
    pink salt and pepper


  1. Using a vegetable peeler, or mandolin on the thinniest blade setting, shave your asaparagus one at at time. Be careful not to cut yourself. Tranfers to a medium bowl.

    In a small bowl whisk together the lemon juice, olive oil, maple if using, salt and pepper until well combined.

    toast the pine nuts in the oven if desired. Not necessary but I like the toasted flavor and crunch. I did 400degrees for 4 minutes turning once have way through. Be careful not to burn them.

    Prepare your mint and orange and then toss everything in with the asparagus and combine well. If not serving right away, wait to put on the pine nuts so they don't get soggy.