Asparagus and Pea Spring Salad

When the weather starts to warm up around the start of spring, I’m just glad it’s almost time to get outside without a big jacket. This time of year is also so wonderful because of the fresh produce that pops up during the season. And that’s exactly where the inspiration lies for this asparagus and pea spring salad.

It uses a few simple ingredients that are part of the spring harvest, like arugula, asparagus, peas, and radishes. Plus, there are shallots, garlic, and lemon in the flavor-packed vinaigrette. Don’t get me wrong, you can totally make this salad any time of year and I even use frozen peas to make it easier.

I finish off the salad with freshly-shaved Parmesan cheese and that tangy vinaigrette that I mentioned earlier. My recipe makes about four servings, but you might want to double it if you’re serving a crowd at your next Easter soiree.

To turn it into a complete meal, consider my blackened chicken tenders, these delicious chicken meatballs, or go with grilled skirt steak if you prefer red meat — or just can’t wait to heat up the grill for the first time this season! It also works on its own as a light lunch or quick snack between meals.

Now that I’ve told you all about it, it’s time to head to to the kitchen and start cooking! ENJOY!

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Asparagus and Pea Spring Salad

Servings: 4

Author: Austin Havens

Prep time: 10 MinCook time: 5 MinTotal time: 15 Min

Enjoy the fresh flavors of spring with this salad of arugula, asparagus, peas, radishes, and shaved Parmesan topped with a lemon and shallot vinaigrette.

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Ingredients

For the dressing

• 2 garlic cloves
• 1/2 shallot
• 2 tbsp extra virgin olive oil
• 2 tbsp fresh lemon juice
• 1/2 tbsp Dijon mustard
• 1/2 tsp salt, plus more
• 1/4 tsp black pepper

For the salad

• 1 cup asparagus spears, washed and trimmed
• 1/2 cup frozen peas
• 2 small radishes
• 1/4 cup shaved Parmesan cheese
• 2 cups arugula

Instructions

1. Cut the asparagus spears into three even pieces. Bring a medium pot of salted water to a boil and prepare an ice bath with water and ice in a large bowl. When the water is rapidly boiling, add the asparagus and cook for two minutes. Add the frozen peas and cook for another minute. Use a slotted spoon and transfer the vegetables to the ice bath. Drain off the vegetables, let cool, then dry well in a cloth or paper towel.
2. Thinly slice the radishes, then assemble the salad starting with the arugula, asparagus, peas, radishes, then the sliced radishes.
3. Meanwhile, place all of the vinaigrette ingredients in a blender or food processor and combine on high for at least 30 seconds or until it reaches a smooth consistency. You can also use an immersion blender.
4. Dress the salad with the vinaigrette, then season to taste with more salt and black pepper if needed. Toss the salad to coat all of the ingredients then serve immediately. Enjoy!

Notes

Tip: If you want to make this salad ahead of time, hold off on dressing the salad until it's time to serve. You can also make extra vinaigrette for other salads throughout the week.

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