This asparagus and pea salad truly is spring on a plate. With a simple lemony dressing, fresh herbs and crunchy radish, this is a delicious side dish or lunch that's perfect to make when asparagus is in season.
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Three vegetables which really encapsulate late spring/early summer for me are:
- asparagus
- peas
- radish
Asparagus in particular is one of my favourite vegetables. And I try to eat as much of it as I can while it's in season. It's not around for long after all with a short season lasting from late April until late June.
Paired with freshly podded peas, crunchy, peppery radish, fresh mint and a lemony dressing, this asparagus salad really is the taste of summer.
Tips and FAQs
- I recommend that you blanch your asparagus and peas as this helps them to stay beautifully green. Read more about how to cook asparagus.
- This salad is best eaten fresh. Leftovers can be stored in the fridge for up to 2 days but the dressing will make the vegetables go soft so I recommend eating as soon as possible.
- This recipe is not suitable for freezing.
- Asparagus and pea salad is suitable for vegetarians, vegans and those following a gluten free diet.
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Ingredients
For full recipe including ingredients list, quantities and method please see the recipe card at the bottom of the page.
To make this asparagus and pea salad you will need:
- 100g fresh peas - unpodded weight roughly 350g. You can also substitute frozen peas if fresh ones aren't available.
- 350g asparagus - I use British asparagus which is in season from late April until the end of June. If you live in another part of the world you may have different varieties of asparagus available.
- 100g radish - radish has a fairly strong, peppery taste and is not to everyone's liking (for example my kids!). If you're not keen you can leave it out.
- Small handful mint leaves - mint has a lovely fresh taste, which complements the vegetables beautifully.
- ½ lemon - you'll use the lemon juice for a simple salad dressing.
- 1 tablespoon olive oil - mix with the lemon to dress your salad.
- Sea salt and pepper - optional and to taste.
How to make asparagus and pea salad
For full recipe including ingredients list, quantities and method please see the recipe card at the bottom of the page.
1. First pod your fresh peas. If you're using frozen peas you can skip this stage. Slice your asparagus spears into three, discarding any thick, woody ends.
2. Bring a pan of salted water to the boil and add the prepared asparagus and peas. Boil for two minutes.
3. Drain and immediately transfer to a bowl of iced water. This process is called blanching and will help the vegetables to maintain their vibrant green colour.
4. Once cold drain the vegetables again, removing any ice cubes and transfer to a salad bowl.
5. Add the sliced radish and the chopped mint.
6. Mix together the olive oil and the lemon juice and toss with the salad. Season with salt and pepper.
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Asparagus and pea salad
Ingredients
- 100 g fresh peas or sub frozen*
- 350 g asparagus sliced into three
- 100 g radish sliced
- Small handful mint leaves finely chopped
- ½ lemon juiced
- 1 tablespoon olive oil
- Sea salt and pepper
Instructions
- Bring a pan of salted water to the boil and add 350g sliced asparagus and 100g fresh peas. Boil for 2 minutes then drain and transfer immediately into a bowl of iced water. This process is called blanching and will help to preserve the vibrant green colour.
- Drain, remove any ice cubes and transfer to a salad bowl.
- Add 100g sliced radish, a handful of chopped mint leaves, the juice of half a lemon, a tablespoon of olive oil and some salt and pepper.
- Mix well and serve.
Notes
- *The unpodded weight of my peas was 350g
- Nutritional information is approximate and is intended as a guide only.
Nutrition
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