Asparagus Salad
Total Time
25 mins
Prep Time
20 mins
Cook Time
5 mins
Rating
5 out of 5 stars
(32)
Ingredients
3-6 servings
- 2 bunches asparagus, tender parts, chopped into 1-inch pieces
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon fresh lemon juice
- ½ garlic clove, grated
- ½ teaspoon sea salt
- Freshly ground black pepper
- 1 cup frozen peas, thawed
- Avocado Dressing
- ⅓ cup crumbled feta cheese
- 3 radishes, thinly sliced
- ¼ cup pine nuts
- Fresh mint or basil leaves, for garnish
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Preparation
Step 1
Bring a large pot of salted water to a boil and set a bowl of ice water nearby. Drop the asparagus into the boiling water and blanch for about 1 minute, until tender but still bright green. Transfer to the ice water for 1 minute, then drain. Transfer the asparagus to a kitchen towel to dry and wipe out the bowl.
Step 2
At the bottom of the bowl, combine the olive oil, lemon juice, garlic, salt, and pepper. Add the asparagus and peas and toss until coated. Transfer to a platter, drizzle with some of the avocado dressing, top with feta, radishes, pine nuts, and mint or basil.
Step 3
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Chef's notes
This asparagus salad recipe is a perfect spring side dish!
If you want to get ahead, you can make the Avocado Dressing up to a day in advance.
Feel free to skip feta cheese for a vegan version and add a few pickled radishes instead.
