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Asparagus Pea Salad

Bright asparagus pea salad with almonds and feta in lemony vinaigrette.
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A vibrant and refreshing salad featuring tender-crisp asparagus and sweet peas in a zesty lemon vinaigrette. It improves after a brief rest, making it perfect for make-ahead meals. This dish is a celebration of simple, seasonal ingredients.

Ingredients

Scale
  • 1 pound fresh asparagus, tough ends trimmed
  • 1.5 cups fresh or frozen peas
  • 0.5 cup finely chopped red onion
  • 0.333 cup toasted slivered almonds or pine nuts
  • 0.25 cup crumbled feta cheese (optional)
  • 2 tablespoons fresh dill or mint, chopped
  • 0.333 cup extra virgin olive oil
  • 3 tablespoons fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1 small garlic clove, minced
  • 1 teaspoon honey or maple syrup
  • Salt and freshly ground black pepper to taste

Instructions

  1. Bring a large pot of salted water to a boil. Prepare a large bowl of ice water.
  2. Add the trimmed asparagus to the boiling water and cook for 2 to 3 minutes, until bright green and tender-crisp. In the last 30 seconds, add the peas if using fresh.
  3. Drain the vegetables and immediately plunge them into the ice bath to stop the cooking. Let cool completely, then drain well and pat dry with a clean kitchen towel.
  4. Chop the cooled asparagus into 1-inch pieces.
  5. In a small bowl or jar, whisk together the olive oil, lemon juice, Dijon mustard, minced garlic, honey, salt, and pepper to make the vinaigrette.
  6. In a large serving bowl, combine the chopped asparagus, peas, red onion, toasted almonds, and fresh herbs.
  7. Pour the dressing over the salad and toss gently until everything is evenly coated.
  8. Let the salad rest for at least 15 to 20 minutes at room temperature to allow the flavors to meld. For best results, chill for 1 hour before serving.
  9. Sprinkle with crumbled feta cheese just before serving, if using.

Notes

Do not skip the ice bath, as it locks in color and crispness. Pat the blanched vegetables dry to prevent a watery dressing. For a vegan version, omit the feta and use maple syrup instead of honey. The salad stores well in an airtight container in the refrigerator for up to 3 days.

Nutrition

Find it online: https://harmonymeal.com/asparagus-pea-salad/