Recipe: Shaved asparagus garden salad for Easter

Easter is coming up this weekend, and if you're cooking at home, maybe you're looking to mix it up a little bit.

Melissa Jaeger, Hy-Vee registered dietitian, shared this Easter recipe with WCCO Mid-Morning viewers.

Shaved Asparagus Garden Salad

Serves 6 (1 cup each)

All you need:

• 12 oz asparagus spears
• 2 cups tightly packed baby arugula
• ¾ cup thinly shredded purple cabbage
• 2 whole red radishes, thinly sliced
• 1 tbsp finely chopped basil
• 1 tbsp finely chopped mint
• ½ cup blackberries
• ¼ cup honey-roasted sliced almonds
• ¼ cup Soiree traditional feta crumbled cheese
• ¼ cup Brianna's champagne style vinaigrette dressing

All you do:

1. Trim asparagus spears. Cut off tips and place in large bowl of ice water.
2. Shave remaining asparagus into ribbons using a vegetable peeler. Add ribbons to bowl of ice water; let stand for 5 to 10 minutes.
3. To assemble, drain asparagus well. Toss together asparagus tips and ribbons, baby arugula, shredded purple cabbage, sliced radishes, basil and mint in another large bowl.
4. Arrange asparagus mixture on a large serving platter. Top with blackberries, almonds and feta cheese crumbles.
5. Garnish with additional basil and mint leaves, if desired. Drizzle with champagne vinaigrette.