Asparagus and Pea Salad

As spring unfolds, there's an irresistible urge to enjoy fresh, colorful foods that reflect the season. One standout dish is the delightful Asparagus and Pea Salad. This simple yet elegant salad is a celebration of texture and taste, perfectly highlighting spring's produce.

The Asparagus and Pea Salad is not just a meal; it embodies the essence of spring. Its vibrant colors and refreshing flavors stand out against heavier winter dishes. Whether you serve it as an appetizer, a side, or a light main course, this salad is an excellent way to indulge in nature's bounty. So next time you stroll through the produce aisle, reach for these green gems—your taste buds will undoubtedly appreciate it!

Asparagus and Pea Salad with Lemon-Honey Vinaigrette

Servings: 4

Prep Time: 15 minutes

Cook Time (blanching): 3–4 minutes

Total Time: ~20 minutes

Salad Ingredients

• 1 bunch fresh asparagus, ends trimmed and cut into 1-inch pieces

• 3 cups fresh or frozen peas (thawed if frozen)

• ¼ cup sliced or slivered almonds, toasted

• 4–5 radishes, thinly sliced

• 2 tbsp flat-leaf parsley, chopped

• 2 tsp fresh mint, chopped (plus extra for garnish)

Lemon-Honey Vinaigrette

• ¼ cup fresh lemon juice (about 1 large lemon)

• Zest from 1 lemon

• 2 tbsp white wine vinegar

• 1 tbsp honey

• 1 clove garlic, minced or grated

• 3 tbsp olive oil

• Salt and pepper, to taste

Instructions

Step 1: Blanch the Asparagus and Peas

1. Bring a pot of salted water to a boil.

2. Add asparagus and peas, and cook for 2–3 minutes until just tender and bright green.

3. Drain and immediately plunge into a bowl of ice water to stop cooking.

4. Once cool, drain well and pat dry with a paper towel.

Step 2: Toast the Almonds

1. In a dry skillet over medium heat, toast almonds for 2–3 minutes until lightly golden and fragrant. Stir often to prevent burning. Set aside.

Step 3: Make the Vinaigrette

1. In a small bowl or jar, whisk together:

   • Lemon juice, lemon zest, white wine vinegar, honey, garlic, olive oil, salt, and pepper.

2. Taste and adjust seasoning if needed.

Step 4: Assemble the Salad

1. In a large bowl, combine:

   • Blanched asparagus and peas

   • Sliced radishes, parsley, and mint

2. Drizzle with the vinaigrette and toss gently to coat.

Step 5: Serve

1. Transfer to a serving platter or bowl.

2. Sprinkle with toasted almonds and garnish with extra mint leaves.

3. Serve chilled or at room temperature.

Tips & Variations

• Add crumbled feta or goat cheese for creaminess.

• Want protein? Top with soft-boiled eggs or grilled chicken.

• This salad holds up well and can be made a few hours ahead.