This vibrant Asparagus Salad is a celebration of spring, combining crisp, tender spears with a zesty lemon dressing. In just 25 minutes, you’ll have a dish that’s as refreshing as it is nutritious, perfect for a light lunch or a vibrant side. The asparagus, blanched to perfection, offers a satisfying crunch, while the tangy dressing enhances its natural sweetness. Tossed with creamy avocado and nutty Parmesan, every bite is a delightful mix of textures and flavors. It’s a simple yet elegant recipe that brings a burst of freshness to your table, proving that healthy eating can be both quick and delicious.
What makes this salad truly special is its balance of bright, earthy, and savory notes. The lemon dressing adds a lively kick, while the Parmesan lends a rich, umami depth. With only 5 minutes of cooking time, the asparagus retains its vibrant green hue and crisp-tender bite. Paired with the buttery smoothness of avocado, it’s a dish that feels indulgent yet light. Whether you’re hosting a gathering or enjoying a quiet meal, this Asparagus Salad is sure to impress with its effortless elegance and irresistible flavor. It’s a recipe that’s as enjoyable to make as it is to eat.
Fresh and Flavorful Asparagus Salad Ingredients
- 2 bunches asparagus (tender parts, chopped into 1-inch pieces)
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon fresh lemon juice (or substitute with lime juice for a twist)
- ½ garlic clove, grated (use a microplane for best results)
- ½ teaspoon sea salt (adjust to taste)
- Freshly ground black pepper (to taste)
- 1 cup frozen peas, thawed (or use fresh peas if in season)
- ⅓ cup crumbled feta cheese (substitute with goat cheese for a creamier texture)
- 3 radishes, thinly sliced (use a mandoline for even slices)
- ¼ cup pine nuts (toast lightly for extra flavor)
- Fresh mint or basil leaves, for garnish (choose based on preference)
Step-by-Step Asparagus Salad Instructions
- Prepare the asparagus: Bring a large pot of salted water to a boil. Set a bowl of ice water nearby. Drop the asparagus into the boiling water and blanch for 1 minute, until tender but still bright green. Transfer to the ice water for 1 minute to stop the cooking process, then drain. Place the asparagus on a kitchen towel to dry.
- Make the dressing: In the same bowl, combine the olive oil, lemon juice, grated garlic, sea salt, and black pepper. Mix well to create a flavorful base.
- Toss the salad: Add the blanched asparagus and thawed peas to the bowl. Toss until evenly coated with the dressing.
- Assemble the dish: Transfer the asparagus and pea mixture to a serving platter. Drizzle with additional avocado dressing if desired.
- Add toppings: Sprinkle the crumbled feta cheese, thinly sliced radishes, and pine nuts over the salad. Garnish with fresh mint or basil leaves for a pop of color and flavor.
- Serve immediately: Enjoy this vibrant and refreshing salad as a side dish or light main course!
Perfect Pairings: Serving Suggestions
This vibrant Asparagus Salad is a versatile dish that pairs beautifully with grilled chicken, salmon, or even a crusty baguette for a light lunch. For a complete meal, serve it alongside a bowl of quinoa or farro to add a hearty grain element. It’s also a fantastic addition to a springtime brunch spread!
Mix It Up: Recipe Variations
Feel free to customize this salad to suit your taste! Swap the feta for goat cheese or omit it entirely for a dairy-free option. Add avocado slices for extra creaminess or toss in some arugula for a peppery kick. If pine nuts aren’t your thing, try toasted almonds or sunflower seeds for a crunchy twist.
Quick Tips: Time-Saving Hacks
To save time, prep the asparagus and radishes the night before and store them in the fridge. Use pre-grated garlic or a garlic press to skip the grating step. If you’re in a rush, skip blanching the asparagus and use it raw for a crispier texture—just chop it into smaller pieces for easier eating.
Keep It Fresh: Storage Tips
This salad is best enjoyed fresh, but you can store leftovers in an airtight container in the fridge for up to 2 days. Keep the avocado dressing separate and drizzle it on just before serving to prevent the salad from getting soggy. The pine nuts may lose their crunch, so consider adding them fresh when you’re ready to eat.
Essential Tools: Equipment Guidance
You’ll need a large pot for blanching the asparagus, a bowl of ice water to stop the cooking process, and a kitchen towel to dry the asparagus. A microplane grater works wonders for grating the garlic, and a mandoline slicer can make quick work of thinly slicing the radishes.
Asparagus Salad
Ingredients
- 2 bunches asparagus, tender parts, chopped into 1-inch pieces
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon fresh lemon juice
- ½ clove garlic, grated
- ½ teaspoon sea salt
- Freshly ground black pepper
- 1 cup frozen peas, thawed
Avocado Dressing
- ⅓ cup crumbled feta cheese
- 3 radishes, thinly sliced
- ¼ cup pine nuts
- Fresh mint or basil leaves, for garnish
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.