Perfectly seasonal, this tasty radish, watercress and asparagus salad makes the most of spring ingredients. Served with a lemony dressing.
As an Amazon Associate I earn from qualifying purchases. Please read my full disclosure for more information.
Asparagus has to be near the top of the list of my favourite vegetables. Although purple and white asparagus is common in Europe, in the UK we usually eat green asparagus.
The British asparagus season is fairly short. It lasts from roughly late April to late June.
Because it isn't around long I try to eat as much asparagus as possible during late spring.
And while it's delicious on its own as a side, it's even better combined with other seasonal ingredients.
Which is exactly what I've done in this asparagus salad recipe. Bright pink radish, pepper watercress, spring onions and parsley complement the asparagus perfectly.
What does asparagus taste like?
Asparagus has a distinct taste that is completely unique.
Some people compare it to broccoli or green beans. But I think it tastes quite different. Delicious, but different.
Choose young asparagus spears for a milder, fresher taste. Older asparagus is still good to eat but can have a slightly bitter - but not unpleasant - taste.
Five things you (probably) didn’t know about asparagus
- You probably know that asparagus makes your wee smell but did you know that some people can’t smell it?
- Asparagus takes three years to produce its first harvest.
- It used to be known as sparrowgrass.
- You can buy a special asparagus pan*, which allows you to boil the stems and leave the tips to steam.
- Asparagus has been eaten for thousands of years. It was enjoyed by the ancient Egyptians, Greeks and Romans.
Ingredients for asparagus salad
For the salad
- 200g asparagus
- 150g radishes
- 2 spring onions
- 100g watercress
- Small handful flat leaf parsley
For the dressing
- 2 tablespoons olive oil
- 1 lemon, juiced
- salt and pepper
Substitutions
- Swap the watercress for rocket, baby spinach or any green salad leaves
- Leave the radishes out if you don't like them
- Use fresh mint instead of parsley
Equipment
- Sharp knife
- Chopping board
- Small pan
- Salad bowl
- Small bowl or jug for dressing
- Lemon squeezer
Serving suggestions
- A delicious side dish for any spring or summer meal
- Healthy light lunch at home or in a lunch box
- Great at a barbecue
- Delicious with fresh bread and herbed Jersey royals (new potatoes)
- Add chickpeas or lentils for some extra protein
Special diets
This asparagus salad is suitable for:
- vegans
- vegetarians
- gluten free diet
More asparagus recipes you might like
- Couscous, asparagus and broad bean salad
- Tomato asparagus pasta
- 12 vegan asparagus recipes
- Pea and asparagus salad
- How to cook asparagus
Or you might like these roasted radishes or this grilled aubergine salad.
Pin watercress, radish and asparagus salad for later
How to make asparagus salad
How to cook asparagus
Asparagus can be boiled or steamed until just tender.
However, I prefer to cook it in a covered frying pan with just a few spoonfuls of water as below.
- Cook in a covered frying pan over a low heat with two tablespoons of water until soft. This should take about five minutes or less depending on the size and age of your asparagus.
- Remove from the pan and allow to cool.
To make the asparagus salad
1. Mix the watercress, radish, spring onions and flat leaf parsley with the cooked asparagus spears.
2. Beat together the olive oil and lemon juice and season with salt and pepper.
3. Drizzle over the salad, mix well and serve.
If you have made this recipe and loved it please consider leaving a comment and rating below.
Please do not reproduce this recipe without permission.
Watercress, radish and asparagus salad
Ingredients
- 200 g asparagus* cut into three on the diagonal
- 150 g radishes topped and tailed and thinly sliced
- 2 spring onions finely chopped
- 100 g watercress
- Small handful flat leaf parsley finely chopped
For the dressing
- 2 tablespoons olive oil
- 1 lemon juiced
- salt and pepper
Instructions
- Cook the sliced asparagus in a pan of boiling water until just soft, or in a covered frying pan over a low heat with two tablespoons of water until soft. Drain and allow to cool.
- Mix with the watercress, radish, spring onions and flat leaf parsley.
- Beat together the olive oil and lemon juice and season with salt and pepper.
- Drizzle over the salad and serve.
Notes
- Discard the thick ends of your asparagus spears if they're thick and woody.
- Nutritional information is approximate and is intended as a guide only.
Nutrition
HAVE YOU TRIED THIS RECIPE?
If you loved this recipe why not let me know by leaving a rating and comment below? Alternatively you can let me know on Instagram, Twitter or Facebook.
FREE GUIDE TO ESSENTIAL VEGAN INGREDIENTS
Subscribe to get recipes and news straight to your inbox plus get my FREE guide to essential vegan ingredients.
This post may contain affiliate links. Read my full disclosure for more information.
*Disclaimer: this is an affiliate link meaning that if you buy something after clicking on it I’ll receive a small commission, which I will probably spend on buying more ingredients for recipes! The price to you remains the same. Thanks for supporting Cook Veggielicious. Read my full disclosure.
Nicola Taylor
Gorgeous, fresh, vibrant and tasty. Definately a favourite.
Cook Veggielicious
Thanks so much Nicola - it's one of my favourites too and I'm so glad that you enjoyed this.