Ingredients:
- Asparagus, of course! Look for 2 bunches with thin, snappy spears.
- Peas – To keep things simple, I use thawed frozen peas, but you could blanch fresh shell peas if you like.
- Garlic, olive oil, lemon juice, and sea salt – I lightly dress the asparagus and peas in this mixture before I assemble the salad. It gives them a nice bright flavour.
- Radishes – For colour and crunch.
- Avocado dressing – This rich, lemony dressing gives the salad a lightly creamy coating. If you want to get ahead, you can make the dressing up to a day in advance.
- Feta cheese – I love its tangy, salty flavour with the fresh spring veggies here, but if you’re vegan, feel free to skip it. Add a few pickled radishes to the salad instead.
- Pine nuts – For rich, nutty flavour and extra crunch.
- And fresh mint or basil – To take it all over the top.
This asparagus salad recipe comes together in 3 easy steps:
- Cook the asparagus. Blanch it for 1 minute in a large pot of salted boiling water. Then, transfer it to a bowl of ice water to stop the cooking process. Drain the asparagus and pat it dry.
- Next, season the veggies. At the bottom of a large bowl, whisk together the olive oil, lemon juice, garlic, salt, and pepper. Add the asparagus and peas and toss to coat.
- Finally, assemble! Transfer the asparagus and peas to a platter, and drizzle them with the avocado dressing. Sprinkle on the radish slices, pine nuts, feta, and herbs, and season to taste.
That’s it!
Credit: loveandlemons.com
