Asparagus Salad
The perfect spring dish, this Asparagus Salad combines crisp, tender asparagus with sweet peas and a zesty dressing. Easy to prepare and packed with flavor, it's a fresh addition to any meal. Enjoy it as a side or a light lunch!
Equipment
- Chef's Knife
- Grater
- Large Pot
Ingredients
- 2 bunches asparagus tender parts, chopped into 1-inch pieces
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon fresh lemon juice
- ½ clove garlic grated
- ½ teaspoon sea salt
- to taste Freshly ground black pepper
- 1 cup frozen peas thawed
- to taste Avocado Dressing
- ⅓ cup crumbled feta cheese
- 3 radishes thinly sliced
- ¼ cup pine nuts
- to garnish Fresh mint or basil leaves
Instructions
- Bring a large pot of salted water to a boil and set a bowl of ice water nearby. Drop the asparagus into the boiling water and blanch for about 1 minute, until tender but still bright green. Transfer to the ice water for 1 minute, then drain. Transfer the asparagus to a kitchen towel to dry and wipe out the bowl.
- At the bottom of the bowl, combine the olive oil, lemon juice, garlic, salt, and pepper. Add the asparagus and peas and toss until coated.
- Transfer to a platter, drizzle with some of the avocado dressing, top with feta, radishes, pine nuts, and fresh herbs.
- Serve immediately, allowing your guests to dive into this vibrant dish while it’s fresh.
Notes
Here are some helpful tips for your Asparagus Salad. Store leftovers in an airtight container in the fridge for up to 2 days. It’s best not to freeze this salad, as the asparagus and peas can lose their texture when thawed. This salad pairs beautifully with grilled chicken or fish, making it a perfect side for your main course. Feel free to experiment with different herbs like cilantro or dill for a fresh twist. If you don't have pine nuts, try using sunflower seeds or slivered almonds for crunch.