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Asparagus Ribbons with Peas and Parmesan

by Leah Vanderveldt
August 5, 2017

To make this dish a main, we added some 100% buckwheat soba noodles, but you could omit them if you prefer a lighter salad. You could also use spaghetti in the place of the soba noodles.

Asparagus Ribbons with Peas and Parmesan




05 min


05 min


4 oz. soba noodles

1 to 2 tablespoons olive oil

1 clove garlic, minced

10 asparagus stalks, woody ends trimmed, stalks peeled into ribbons with a vegetable peeler, tips reserved


1 cup fresh peas (or thawed if frozen)

2 tablespoons freshly grated Parmesan

½ lemon


Bring a pot of water to a boil over high heat. Add soba and cook according to package instructions. Drain and rinse under cool water.

Warm oil in a large skillet over medium heat. Add garlic and let sizzle for 30 seconds. Stir in asparagus tips and thicker pieces; cook for 1 minute, stirring occasionally. Add remaining asparagus ribbons and a pinch of salt; cook for 30 seconds to 1 minute longer, until bright green and tender. Remove from heat.

Add soba to skillet with asparagus mixture. Add peas and Parmesan and toss to combine, adding more oil to reach desired consistency, if needed. Squeeze lemon over mixture and serve.

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