Asparagus and pea salad

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.

Course Salad

Cuisine British

Keyword asparagus pea salad

Prep Time 5

Cook Time 2

Total Time 7

Servings

Calories 306kcal

Equipment

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

Metric - US customary

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