Spring is the season of freshness and light, and that extends to what’s on my plate. Crisp asparagus and sweet peas are among the first arrivals of the season and pair beautifully in a salad that is refreshing and bright. Enlivened with a lemony viniagrette my Asparagus and Pea Salad is perfect for spring.
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This salad is one of the best ways to highlight the produce of early spring. Asparagus and fresh peas (you can also use frozen peas if that’s what you have) are briefly cooked and blanched to preserve their beautiful green color. Fresh mint, creamy goat cheese and a bright lemon thyme vinagrette tie everything together for a salad that celebrates the beauty of the season. For other delicious salad recipes be sure to take a look at my Pea Salad with Mint and Feta, Fennel and Apple Salad, and Cucumber Tomato Salad with Feta.
Ingredients for Asparagus and Pea Salad
- fresh asparagus
- fresh peas or frozen peas
- lettuce
- fresh mint
- goat cheese
- sunflower seeds
For the viniagrette
- fresh lemon juice
- dijon mustard
- fresh thyme
- kosher salt
- olive oil
How to Make Asparagus and Pea Salad
Start by making the dressing Add the lemon juice, dijon mustard, fresh thyme, salt and olive oil to a mason jar and shake well to combine. Alternatively you can add the lemon juice, mustard, thyme, and salt to a small bowl and whisk in the the olive oil until well combined. Set the dressing aside while you prepare the rest of the salad.
Trim the ends of the asparagus and slice into 2-3″ long pieces. Add the asparagus and peas to a pot of boiling water and cook for 1 minute. Transfer the vegetables to a bowl filled with ice water to blanch them and stop the cooking. Transfer the asparagus and peas to a bowl and add in the viniagrette, toss to combine.
Lay down a bed of lettuce on the serving platter, or divide the lettuce among 4 plates. Place the dressed asparagus and peas over the lettuce and top with fresh mint, crumbled goat cheese(feta or shaved parmesan would also be great) and a sprinkle of sunflower seeds. Serve as desired.
Serving Suggestions
This salad is perfect on it’s own as a light lunch or dinner or you can make it a bit more filling with the addition chicken or shrimp. This salad would also be a lovely side dish for a spring time dinner like my Garlic Herb Lamb Chops, Pesto Tagliatelle , or Pan Roasted Chicken Thighs with Mushrooms .
If you like this Asparagus and Pea Salad be sure to take a look at some of my other recipes!
One Pot Pasta Primavera with Shrimp
Risotto with Shrimp and Asparagus
If you make this Asparagus and Pea Salad please be sure to leave a comment and/or give this recipe a rating! Be sure to follow me on Youtube, Facebook and Pinterest for my latest recipes. Also, if you do make this recipe please tag me on Instagram, I’d love to see what you guys are making!
Asparagus and Pea Salad
Equipment
- 1 medium saucepan
- 1 medium bowl
- 1 mason jar or an additional small bowl
Ingredients
- 1 pound asparagus
- 2 cups fresh peas or frozen and thawed
- 4 cups lettuce
- 1/4 cup fresh mint
- 4 oz goat cheese, crumbled
- 1/4 cup sunflower seeds
For the viniagrette
- 2 tbsp fresh lemon juice
- 1 tbsp Dijon mustard
- 1 tsp fresh thyme
- 1/4 tsp kosher salt
- 1/4 cup olive oil
Instructions
- Add the lemon juice, dijon mustard, fresh thyme, salt and olive oil to a mason jar and shake well to combine. Set the dressing aside while you prepare the rest of the salad. Alternatively you can add the lemon juice, mustard, thyme, and salt to a small bowl and whisk in the the olive oil until well combined.
- Trim the ends of the asparagus and slice into 2-3" long pieces.
- Add the asparagus and peas to a pot of boiling water and cook for 1 minute. Transfer the vegetables to a bowl filled with ice water to blanch them and stop the cooking.
- Transfer the asparagus and peas to a bowl and add in the viniagrette, toss to combine.
- Lay down a bed of lettuce on the serving platter, or divide the lettuce among 4 plates. Place the dressed asparagus and peas over the lettuce and top with fresh mint, crumbled goat cheese and a sprinkle of sunflower seeds. Serve as desired.
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