For salad:
- ½ bunch Asparaguscut into 1-inch pieces
- ½ cup Frozen peas
- 2 oz Snow peasstrings removed
- Sugar snap peas 2 ozstrings removed
- 6 Radishesthinly sliced
- 5 oz Lettucelittle gem
- 2 oz Goat Cheesecrumbled, substitute dairy-free cheese for vegan
For dressing:
- 3 tbsp Olive oilextra-virgin
- 1 tbsp Lemon juice
- ½ a lemon Lemon zest
- 1 tsp Honeysubstitute agave syrup or maple syrup for vegan
- ½ tsp Sea saltfine
- â…› tsp Black pepperfreshly ground
- 2 tbsp Fresh mintfinely chopped, plus more to garnis
- 2 tbsp Dillfinely chopped, plus more to garnish
Pea and Asparagus Salad
This springy Pea and Asparagus Salad is a perfect showcase for your farmers’ market finds. In this recipe, perfectly blanched asparagus, sugar snap peas, snow peas, and sweet peas get tossed with fresh, thinly sliced radishes, lettuce leaves, and a herby dressing for a salad bursting with flavor and color. Top this salad with crumbled goat cheese, fresh mint leaves and dill fronds and serve at once.
If you want to work ahead, you can blanch the vegetables and make the dressing in advance. Then cover and refrigerate until ready to serve. To make this salad vegan, swap 1 teaspoon agave or maple syrup for honey in step 1 and the dairy-free cheese for goat.
Looking for more asparagus recipes? Check out this roundup of the Top 10 Asparagus Recipes our readers love most.
To make the Pea and Asparagus Salad, you will need the following ingredients:
Steps to make Pea and Asparagus Salad
1 | Prepare ice bath | 1 |
In a large heat-proof bowl, place the ice cubes and cold water. Set aside. | ||
2 | Blanch asparagus | 11 |
Bring a large pot of water to a rolling boil, add salt to taste and the asparagus. Blanch for 1 minute, then transfer to the ice bath to stop the cooking. | ||
3 | Blanch frozen peas | 1 |
Bring water back to a boil and add ½ cup frozen peas. Blanch for 1 minute, then remove and add to the ice bath. | ||
4 | Blanch snow peas and sugar snap peas | 1 |
Bring water back to a boil and add 2 ounces snow peas and 2 ounces sugar snap peas. Blanch for 1 minute, then transfer with a strainer to the ice bath. Add more ice to the ice bath, as needed, to keep it chilled. | ||
5 | Drain vegetables | 1 |
Drain the vegetables from ice and gently pat dry with a clean kitchen towel. Set aside or refrigerate until ready to assemble the salad. | ||
6 | Make dressing | 1 |
In a mason jar, add 3 tablespoons extra-virgin olive oil, 1 tablespoon fresh lemon juice, zest of ½ a lemon, 1 teaspoon honey (substitute agave syrup or maple syrup for vegan), ½ teaspoon fine sea salt, and ⅛ teaspoon freshly ground black pepper. Screw the lid on tightly and shake vigorously to combine. Whisk in 2 tablespoons chopped mint and 2 tablespoons chopped dill. Set aside or refrigerate until ready to assemble. | ||
7 | Assemble salad: Toss lettuce with dressing | 1 |
Toss 5 ounces lettuce leaves with half of the prepared dressing and arrange on a serving platter. | ||
8 | Toss vegetables with dressing | 2 |
Toss the blanched vegetables and thinly sliced radishes with a few more spoonfuls of dressing and arrange on top of the lettuce leaves. | ||
9 | Garnish | 1 |
Sprinkle with 2 ounces crumbled goat cheese, a few torn mint leaves, and dill fronds. | ||
10 | Serve | |
Serve with the remaining dressing on the side. Enjoy! | ||
Recipe Reviews
Just made it! It's deliciuos side dish!
Write your own review