A quick, fresh salad that comes together in minutes and tastes bright and clean.
Introduction
This Fresh Asparagus Salad uses simple, fresh ingredients and cooks fast. It keeps the asparagus bright and a little crisp. If you like light pasta salads, try a tasty Caesar pasta salad for another easy side.
Why make this recipe
This salad is quick, fresh, and full of flavor. It brings out the green, fresh taste of asparagus and peas. You can serve it warm or at room temperature. It fits with grilled meats, weeknight dinners, or a light lunch.
How to make Fresh Asparagus Salad
- Do your prep. Trim the tough, dry bottoms from the asparagus and discard. Chop the remaining asparagus into 1/2-inch thick coins, leaving the tops fully intact. PRO TIP: Cut the asparagus on an angle for a nicer look.
- Heat the olive oil over medium heat. Add the asparagus, (thawed or fresh) peas, minced shallot, salt, and pepper. Cook for 3 to 4 minutes, stirring often, just until the asparagus is bright green and al dente. Remove from heat and transfer to a mixing bowl.
- Add half the mint, half the parsley, half the feta, half the lemon zest, and all the juice you can squeeze from the lemon. Toss. Taste for seasoning.
- Spoon the asparagus and pea salad into a serving dish or shallow bowl. Top with the remaining mint, parsley, feta, and zest. Serve warm or at room temperature.
For another quick vegetable side, you might like this simple carrot raisin salad.
Ingredients :
- 3 tablespoons olive oil
- 1 large bunch asparagus, rinsed
- 1 cup peas, fresh or frozen and thawed
- 1 shallot, minced
- 1/2 teaspoon Kosher salt, or to taste (I use Diamond Crystal)
- 24 turns fresh-ground black pepper
- 3 tablespoons chopped fresh mint leaves
- 3 tablespoons chopped fresh parsley
- 3 ounces fresh feta, crumbled (about 1/2 cup)
- 1 Lemon, zested and juiced
Directions :
- Do your prep. Trim the tough, dry bottoms from the asparagus and discard. Chop the remaining asparagus into 1/2-inch thick coins, leaving the tops fully intact.PRO TIP: Cut the asparagus on an angle for a nicer look.
- Heat the olive oil over medium heat. Add the asparagus, (thawed or fresh) peas, minced shallot, salt, and pepper. Cook for 3 to 4 minutes, stirring often, just until the asparagus is bright green and al dente. Remove from heat and transfer to a mixing bowl.
- Add half the mint, half the parsley, half the feta, half the lemon zest, and all the juice you can squeeze from the lemon. Toss. Taste for seasoning.
- Spoon the asparagus and pea salad into a serving dish or shallow bowl. Top with the remaining mint, parsley, feta, and zest. Serve warm or at room temperature.
How to serve Fresh Asparagus Salad
Serve warm or at room temperature. Put it in a shallow bowl so the herbs and feta sit on top. Serve with grilled chicken, fish, or fresh bread. It also works well as a side on a picnic or a potluck.
How to store Fresh Asparagus Salad
Store any leftovers in an airtight container in the fridge. Use within 2 days for best texture and flavor. Cold storage will soften the asparagus more, so gently reheat if you want it warm again.
Tips to make Fresh Asparagus Salad
- Cut the asparagus on the bias (at an angle) for a nicer look.
- Do not overcook the asparagus. Stop when it is bright green and slightly crisp.
- Use fresh lemon juice for the best bright flavor.
- Taste and adjust salt and lemon before serving.
Variation
- Add toasted almonds or walnuts for crunch.
- Swap feta for goat cheese for a tangier flavor.
- Add a handful of arugula or baby spinach for more greens.
FAQs (minimum three FAQ)
Q: Can I use frozen asparagus?
A: Fresh is best, but you can use frozen if thawed and drained. Cook briefly to avoid soggy pieces.
Q: Can I make this ahead?
A: You can prep the ingredients ahead, but toss and dress just before serving for the best texture.
Q: Is this salad served hot or cold?
A: It is best warm or at room temperature. You can serve it cold, but the texture will be softer.
Q: Can I use a different cheese?
A: Yes. Goat cheese or shaved pecorino both work well.
Conclusion
For more ideas on fresh asparagus salads, see this recipe for Raw Asparagus Salad with Walnuts & Parmesan, and this quick raw version, 10-Minute Tender Raw Asparagus Salad with Pecorino.
Fresh Asparagus Salad
Ingredients
For the salad
- 1 large bunch asparagus, rinsed Trimmed and cut into 1/2-inch thick coins
- 1 cup peas, fresh or frozen and thawed
- 1 large shallot, minced
- 3 tablespoons olive oil For cooking
- 1/2 teaspoon Kosher salt Adjust to taste
- 24 turns fresh-ground black pepper
- 3 tablespoons chopped fresh mint leaves
- 3 tablespoons chopped fresh parsley
- 3 ounces fresh feta, crumbled About 1/2 cup
- 1 large lemon, zested and juiced
Instructions
Preparation
- Trim the tough, dry bottoms from the asparagus and discard. Chop the remaining asparagus into 1/2-inch thick coins, leaving the tops fully intact.
- Heat the olive oil over medium heat.
- Add the asparagus, peas, minced shallot, salt, and pepper. Cook for 3 to 4 minutes, stirring often, just until the asparagus is bright green and al dente. Remove from heat and transfer to a mixing bowl.
- Add half the mint, half the parsley, half the feta, half the lemon zest, and all the juice from the lemon. Toss to combine and taste for seasoning.
Serving
- Spoon the asparagus and pea salad into a serving dish or shallow bowl. Top with the remaining mint, parsley, feta, and lemon zest. Serve warm or at room temperature.