Asparagus Salad

Every time I whip up this Asparagus Salad, I’m transported back to springtime picnics in the park. The sun is shining, and there’s a gentle breeze rustling the leaves. Back then, my friends and I would gather with our favorite dishes, and one standout was always my bright, fresh Asparagus Salad. It embodies the essence of spring, bursting with vibrant colors and lively flavors. The crispness of blanched asparagus and peas combines beautifully with a zesty dressing, making it a perfect companion for any meal. It’s the kind of dish that makes you feel alive, filled with energy and flavor. Whether it’s a casual family dinner or a festive gathering, this salad never fails to impress. The best part? It’s simple to prepare but so delightful that everyone assumes it took hours to create. I just love how food can bring people together, and this Asparagus Salad does exactly that. It’s not just a recipe; it’s a memory!

Ingredients You’ll Need for Asparagus Salad

The beauty of this Asparagus Salad lies not just in its vibrant flavors, but in the thoughtful selection of ingredients that work in perfect harmony. Each component adds its unique character, creating a wholesome and delicious dish. Key players include fresh asparagus, which gives the salad its bright green color, and frozen petite peas, adding sweetness and texture. Together, they create a refreshing experience that is both satisfying and nutritious.

• 1 lb asparagus – Fresh, vibrant, and crunchy, asparagus is the star of this salad. It brings not just flavor but also a wealth of nutrients, making it a healthy addition to your plate.
• 1 cup frozen petite peas – These tiny greens are not only sweet but also quick to prepare. Their bright color and sweetness balance the earthiness of the asparagus.
• 2 tablespoons extra virgin olive oil – A high-quality olive oil adds depth and richness, enhancing the overall flavor profile of your salad.
• 1 tablespoon fresh lemon juice – The acidity of lemon juice brightens the dish, elevating the taste and making each bite refreshing.
• 1 tablespoon Dijon mustard – This adds a nuanced tanginess that complements the other ingredients beautifully, tying everything together.
• 1 teaspoon honey – A touch of sweetness rounds out the flavors, balancing the acidity and enhancing the overall taste experience.
• 1 teaspoon kosher salt, + more for blanching – Essential for seasoning, kosher salt enhances the natural flavors of each ingredient.
• ½ teaspoon pepper – Freshly cracked pepper adds a hint of spice, giving an aromatic lift to the salad.
• ½ small shallot, thinly sliced – Shallots provide a mild onion flavor, adding complexity without overpowering the dish.
• ¼ cup pistachios, shelled and chopped – These add a delightful crunch and a nutty flavor that pairs perfectly with the fresh greens.
• 4 fresh mint leaves, sliced into ribbons – The mint adds a refreshing burst of flavor that brightens up the entire salad, making it even more enjoyable.
• ¼ cup crumbled feta, optional – For a creamy and salty touch, feta cheese can be crumbled on top, though it can be omitted for a dairy-free option.

Cooking Method for Asparagus Salad

Making this Asparagus Salad is as enjoyable as eating it! The steps are straightforward, allowing you to whip up a fresh dish in no time. Let’s dive into the cooking process.

1. Start by washing 1 lb asparagus thoroughly. Trim and discard the woody bottoms, and chop the stalks into 2-inch pieces for even cooking. The vibrant color of the asparagus signifies freshness, so choose bright green stalks without blemishes.
2. Next, bring a large pot of water to a rapid boil. As it heats up, prepare a large bowl filled with ice water nearby. This ice bath will help preserve the bright color of the asparagus once it’s blanched.
3. Once the water is boiling, heavily salt it to enhance the flavor of the asparagus. Carefully drop in the chopped asparagus along with 1 cup frozen petite peas into the boiling water. Cook for about 2 to 3 minutes, just until the asparagus is tender yet still vibrant green. Timing can vary based on the thickness of the asparagus, so keep an eye on it!
4. Using a slotted spoon or spider strainer, promptly transfer the blanched veggies into the bowl of ice water. This quick cooling process stops the cooking, ensuring the asparagus remains crisp and bright.
5. Allow the vegetables to chill in the ice bath for about 2 to 3 minutes. After they’re cool, drain them thoroughly and gently pat dry with a clean kitchen towel to remove excess moisture.
6. In a large mixing bowl, whisk together 2 tablespoons extra virgin olive oil, 1 tablespoon fresh lemon juice, 1 tablespoon Dijon mustard, 1 teaspoon honey, 1 teaspoon kosher salt, and ½ teaspoon pepper. The result should be a well-combined, emulsified dressing that will coat the salad beautifully.
7. Add the blanched asparagus, peas, and ½ small shallot that’s thinly sliced to your mixing bowl with the dressing. Toss everything gently to coat, ensuring each piece is well covered in the flavorful mixture.
8. Cover the bowl and chill the salad for at least 30 minutes to up to 24 hours. This resting time allows the flavors to meld together beautifully, enhancing the overall taste.
9. When you’re ready to serve, transfer the dressed vegetables to a serving dish. Top with ¼ cup pistachios that are shelled and chopped, 4 fresh mint leaves sliced into thin ribbons, and ¼ cup crumbled feta if desired. Serve immediately for the best texture and flavor!

Tips and Tricks about Asparagus Salad

When it comes to making the perfect Asparagus Salad, having a few tips up your sleeve can make all the difference. Here’s how to elevate your dish!

• Storage: Store any leftover salad in an airtight container in the fridge for up to 48 hours. Note that the pistachios may lose their crunch over time.
• Freezing: While it’s best enjoyed fresh, you can freeze the blanched asparagus and peas. Just be sure to thaw and drain excess water before adding to your salad.
• Pairing: This salad pairs beautifully with grilled fish or chicken, making it a versatile side for any meal.
• Variations: Feel free to swap out the feta for a dairy-free alternative or use different nuts, such as almonds or walnuts, depending on your preference.
• Flavor Boost: For an extra kick, add a sprinkle of red pepper flakes or fresh herbs like basil or dill to the dressing.
• Seasonal Additions: Consider adding seasonal ingredients such as cherry tomatoes or radishes for added flavor and color.

What Goes Well With This Asparagus Salad

• Grilled Chicken: Serve this salad alongside grilled chicken for a light and healthy meal that’s perfect for warm weather.
• Seafood: Pair with baked salmon or shrimp for an elegant dinner.
• On the Side: It works wonderfully as a side dish for barbecues or picnics.
• Brunch Delight: This salad makes a refreshing addition to brunch alongside eggs or a light quiche.
• Seasonal Pairing: Consider enjoying it in spring alongside asparagus-themed dishes or fresh spring rolls.
• Storage Tips: If you plan to make this salad ahead of time, store the dressing separately to maintain freshness until serving.

FAQ

Conclusion

This Asparagus Salad captures the essence of spring with its vibrant colors and fresh flavors. It’s not just a side dish; it’s a celebration of seasonal ingredients that brings joy to any table. I encourage you to try it and enjoy the delightful combination of textures and tastes. You’ll find that this salad will quickly become a favorite in your home, perfect for any occasion!

Asparagus Salad

The ultimate spring dish, this Asparagus Salad is bursting with freshness and flavor. Perfect for picnics or as a side, it combines crisp asparagus, sweet peas, and a tangy dressing. You'll be craving this easy recipe all season long!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 2 minutes mins

Total Time 12 minutes mins

Course Side Dishes

Cuisine American

Servings 4 servings

Calories 180 kcal

Equipment

• Large Pot
• Whisk
• Mixing Bowl
• Chef's Knife

Ingredients

  

• 1 lb Asparagus
• 1 cup frozen petite peas
• 2 tablespoons extra virgin olive oil
• 1 tablespoon fresh lemon juice
• 1 tablespoon Dijon mustard
• 1 teaspoon honey
• 1 teaspoon kosher salt + more for blanching
• ½ teaspoon pepper
• ½ small shallot thinly sliced
• ¼ cup pistachios shelled and chopped
• 4 fresh mint leaves sliced into ribbons
• ¼ cup crumbled feta optional

Instructions

 

• Start by washing 1 lb asparagus thoroughly. Trim and discard the woody bottoms, and chop the stalks into 2-inch pieces for even cooking. The vibrant color of the asparagus signifies freshness, so choose bright green stalks without blemishes.
• Next, bring a large pot of water to a rapid boil. As it heats up, prepare a large bowl filled with ice water nearby. This ice bath will help preserve the bright color of the asparagus once it’s blanched.
• Once the water is boiling, heavily salt it to enhance the flavor of the asparagus. Carefully drop in the chopped asparagus along with 1 cup frozen petite peas into the boiling water. Cook for about 2 to 3 minutes, just until the asparagus is tender yet still vibrant green. Timing can vary based on the thickness of the asparagus, so keep an eye on it!
• Using a slotted spoon or spider strainer, promptly transfer the blanched veggies into the bowl of ice water. This quick cooling process stops the cooking, ensuring the asparagus remains crisp and bright.
• Allow the vegetables to chill in the ice bath for about 2 to 3 minutes. After they’re cool, drain them thoroughly and gently pat dry with a clean kitchen towel to remove excess moisture.
• In a large mixing bowl, whisk together 2 tablespoons extra virgin olive oil, 1 tablespoon fresh lemon juice, 1 tablespoon Dijon mustard, 1 teaspoon honey, 1 teaspoon kosher salt, and ½ teaspoon pepper. The result should be a well-combined, emulsified dressing that will coat the salad beautifully.
• Add the blanched asparagus, peas, and ½ small shallot that’s thinly sliced to your mixing bowl with the dressing. Toss everything gently to coat, ensuring each piece is well covered in the flavorful mixture.
• Cover the bowl and chill the salad for at least 30 minutes to up to 24 hours. This resting time allows the flavors to meld together beautifully, enhancing the overall taste.
• When you’re ready to serve, transfer the dressed vegetables to a serving dish. Top with ¼ cup pistachios that are shelled and chopped, 4 fresh mint leaves sliced into thin ribbons, and ¼ cup crumbled feta if desired. Serve immediately for the best texture and flavor!

Notes

• Storage: Store any leftover salad in an airtight container in the fridge for up to 48 hours. Note that the pistachios may lose their crunch over time.
• Freezing: While it's best enjoyed fresh, you can freeze the blanched asparagus and peas. Just be sure to thaw and drain excess water before adding to your salad.
• Pairing: This salad pairs beautifully with grilled fish or chicken, making it a versatile side for any meal.
• Variations: Feel free to swap out the feta for a dairy-free alternative or use different nuts, such as almonds or walnuts, depending on your preference.
• Flavor Boost: For an extra kick, add a sprinkle of red pepper flakes or fresh herbs like basil or dill to the dressing.
• Seasonal Additions: Consider adding seasonal ingredients such as cherry tomatoes or radishes for added flavor and color.

Keyword Asparagus Salad, Fresh Vegetable Salad, Healthy Asparagus Salad, Spring Salad Recipe

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Meet Maya Carlson

I believe that every dish tells a story through its colors and textures. I apply my artistic eye to everything we make. I love being hands-on with every recipe, helping to plate a savory stew just as beautifully as a dessert. I enjoy the challenge of making every single genre of food look as good as it tastes. If we are cooking, I am right there in the mix, styling and seasoning until it’s perfect.