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!
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.