Asparagus Salad
User Reviews
5
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Prep Time
10 mins
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Cook Time
2 mins
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Total Time
12 mins
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Servings
4
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Calories
186 kcal
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Cuisine
Mediterranean
Asparagus Salad
Description
Asparagus Salad combines tender-crisp blanched asparagus pieces and peas with juicy cherry tomatoes, crisp radishes, and fresh herbs such as mint and parsley. The vegetables are quickly blanched in boiling water then shocked in ice water to preserve color and crispness. The dressing is made by emulsifying red wine vinegar, minced garlic, kosher salt, black pepper, sumac, and extra virgin olive oil, giving the salad a tangy and herbal flavor profile.
The salad boasts a range of textures, from the crispness of radishes and peas to the softness of tomatoes and feta cheese, if included. The fresh herbs brighten the dish while the sumac adds a subtle citrusy note. This salad serves well as a side dish for lighter meals or as part of a spring or summer spread, emphasizing fresh seasonal ingredients.
Blanching vegetables just until tender ensures they retain their color and crunch, important for the salad’s fresh and vibrant character. The optional feta cheese contributes a creamy, salty element balancing the crisp vegetables and tangy dressing. Additional leftover dressing can be refrigerated and used on other vegetables or salads.
Blanch asparagus and peas briefly to keep vibrant color and crispness.Adjust dressing amount to taste; reserve half if a lighter coating is preferred.Sumac in dressing adds a mild citrus tang but is optional.Fresh herbs and crisp radish slices elevate the salad's freshness.Any leftover dressing can enhance roasted potatoes or other salads.
Ingredients
For the Salad
- 1 pound asparagus tough ends removed, cut into thirds
- 1 cup peas fresh or frozen
- 10 ounces cherry tomatoes halved
- 5 radish thinly sliced into rounds, large
- 1/3 cup mint packed, chopped leaves
- 1/3 cup parsley packed, chopped leaves
- 1 to 2 ounces feta cheese crumbled, optional
For the Dressing
- 3 tablespoons red wine vinegar
- 2 garlic minced, cloves
- kosher salt
- black pepper
- 1 teaspoon sumac optional
- 3 tablespoons extra virgin olive oil
Instructions
- Blanch the asparagus and peas: Set up a large bowl with ice water. Fill a large saucepan with water and set it over high heat. When the water comes to a boil, add the asparagus and peas.Cook just until tender, 3-5 minutes. The vegetables should look bright green, and still have some texture. Drain and immediately add the vegetables to the bowl of ice water to cool. (Shocking the veggies in ice water stops them from overcooking and preserves their beautiful green color.) Drain.
- Make the dressing: In a large mixing bowl, add the vinegar, garlic, a big pinch of salt and pepper, and the sumac, if using. Whisk to combine. Continue whisking as you slowly drizzle in the olive oil. Whisk until the dressing is emulsified.
- Mix the salad: To the large bowl with the dressing, add the blanched asparagus and peas. Add the tomatoes, radish, and fresh herbs. Toss to combine. Toss in the feta cheese, if using.
- Serve: Taste and adjust seasoning to your liking. Transfer to a serving platter or bowl and serve.
Notes
- Blanch asparagus and peas briefly to keep vibrant color and crispness.
- Adjust dressing amount to taste; reserve half if a lighter coating is preferred.
- Sumac in dressing adds a mild citrus tang but is optional.
- Fresh herbs and crisp radish slices elevate the salad's freshness.
- Any leftover dressing can enhance roasted potatoes or other salads.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 186 kcal
% Daily Value*
| Calories | 186kcal | 9% |
| Carbohydrates | 14.3g | 5% |
| Protein | 6.6g | 13% |
| Fat | 12.5g | 19% |
| Saturated Fat | 2.5g | 13% |
| Polyunsaturated Fat | 1.3g | 8% |
| Monounsaturated Fat | 8g | 40% |
| Cholesterol | 6.3mg | 2% |
| Sodium | 99.9mg | 4% |
| Potassium | 547.6mg | 12% |
| Fiber | 5.5g | 22% |
| Sugar | 6.1g | 12% |
| Vitamin A | 2092.1IU | 42% |
| Vitamin C | 46.1mg | 51% |
| Calcium | 99.8mg | 10% |
| Iron | 4.1mg | 23% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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