Roman Emperor and asparagus aficionado, Caesar Augustus, had an expression — Velocius quam asparagi conquantur! Literally it meant “Faster that cooking asparagus,” but the point Augustus was trying to get across to his military minions was “Get going already”! 
Today I’m sharing a no-cook recipe that, by definition, IS FASTER than the already fast task of cooking asparagus. Try my Shaved Asparagus, Spinach and Pea Salad with Quinoa, it comes together in mere minutes and will pass muster with even the pickiest produce eaters!
Asparagus has been amazingly affordable lately, so we’ve been loading up on this elegant veggie at every trip to the market. I can up with this raw recipe for Litehouse Foods when they came to me looking for a fit and flavorful salad to showcase their Organic Ginger Dressing with Honey. I also included all the fresh produce that I crave this time of year including English peas, baby spinach, peppery radishes and more. I also tossed a bit of quinoa in the recipe for added protein in this vegetarian and vegan salad.
To “shave” the asparagus, simple use a potato peeler to make long slivers down the length of the spear. You’ll be left with woody end (throw this away), spear tip (snap off and save) and a middle section that has become too thin to shave down further (use a knife to finely julienne this remnant for the salad). 
This salad makes a beautiful side dish for your next spring meal, you can make mama proud my serving it to her for Mother’s Day. Or, move to the head of the class at a graduation party by sharing this smart salad. It’s also easy to layer up in glass Mason jars to bring Shaved Asparagus, Spinach and Pea Salad with Quinoa to work, school or the gym for a fit and fresh lunch. Just remember to add the dressing to the bottom and keep the delicate spinach a few layers up to keep from getting soggy.
I’m also linking up with the Fit Foodie Mama today, check out her post for lots of plant-based meal ideas.
Have you ever eaten raw asparagus? What is your favorite spring vegetable? Do you have a garden, what is growing now?! Please share in the comments – XOXO, Jennifer
- 1/2 lb. fresh asparagus
- 3 oz. fresh baby spinach
- 1/2 cup fresh, uncooked English peas
- 1/2 cup sliced red radishes
- 2/3 cup pre-cooked quinoa
- 1/2 cup viniagrette of choice I like Organic Ginger Dressing with Honey from Litehouse Foods
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Snip the spear tips off asparagus and set in large salad bowl. Holding woodsy end of asparagus firmly on cutting board, use a vegetable peeler to shave small ribbons off the length of the asparagus. After shaving as much as possible, snap off tough end and discard and the finely julienne the remaining center that is too thin to shred with peeler. Place shaved asparagus in salad bowl.
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Add spinach, peas, radishes and cooked quinoa to salad bowl. Drizzle with salad dressing and stir to coat thoroughly and evenly distribute ingredients. Pile on serving platter.
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To layer in jar, start with 2 to 3 tablespoons dressing in bottom of each jar. Add shaved asparagus, then radishes, then spinach, peas and top with quinoa and remaining asparagus tips. To serve, shake up in jar if you’ve left headroom at top of jar. Otherwise pour out on plate and enjoy.
This looks delicious! I actually might make it for dinner tonight but sub the spinach for kale since I’m allergic (sad face).
you are allergic to spinach?! I have never heard of that allergy . . .so sorry. Last year at a cooking class, one of my attendees couldn’t eat a recipe because she was very allergic to avocados — another allergery I did not know about!
i love asparagus too, a little too much esp this time of the year. i love shaving them into thin slices esp if im going to eat them raw..
yes, the shaving helped tone down the raw crunch!