Asparagus Salad
User Reviews
5
Asparagus Salad
Description
The Asparagus Salad recipe uses tender parts of asparagus blanched briefly to maintain crispness and bright green color. Peas are added for sweetness and contrast. The dressing of olive oil, fresh lemon juice, grated garlic, sea salt, and black pepper coats the vegetables lightly to preserve their freshness.
Toppings include crumbled feta cheese for a tangy, creamy element, thin radish slices for peppery crunch, pine nuts for nutty texture, and fresh mint or basil leaves for herbal brightness. Avocado dressing adds a smooth, rich balance to the crisp vegetables.
This salad is a simple, refreshing side or light dish that showcases spring vegetables and pairs well with grilled meats or sandwiches. It benefits from immediate serving after dressing to maintain texture and can be prepared ahead with vegetables kept separate until serving.
Ingredients
- 2 bunches asparagus tender parts, chopped into 1-inch pieces
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon lemon juice fresh
- ½ garlic grated, clove
- ½ teaspoon salt sea salt
- black pepper freshly ground
- 1 cup peas thawed, frozen
- avocado dressing
- ⅓ cup feta cheese crumbled
- 3 radish thinly sliced
- ¼ cup pine nuts
- mint for garnish, fresh; or basil; leaves
Instructions
- 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.
- 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.
User Reviews
Overall Rating
5
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