This Crisp Asparagus and Pea Salad is easy to make and is the fresh bite you are looking for. We love an easy healthy recipe that has a fresh spin.
Why Make This Asparagus and Pea Salad
Crisp asparagus and sweet peas make for a perfect spring salad. It has all the components of a great salad; vibrant, refreshing and easy. The raw vegetables are tossed in lemon and extra virgin olive oil with a splash of red wine vinegar. A good helping of parmigiano reggiano cheese adds a salty and creamy bite.
The delicate asparagus is cut to mimic the size of the peas so everything is the same size. Since the asparagus isn’t cooked and it’s cut so small it’s very crunchy. The texture is almost like adding nuts to a salad.
I was inspired to make this salad years ago when I saw a TV chef throw together this salad in seconds. I switched it up a little with the addition of peas and parmigiano to tame the intense flavor and scent of the raw asparagus. The scallions and fresh herbs compliment the salad’s freshness.
Ani
You can serve this salad straight from the bowl or serve over big heirloom tomatoes or leafy lettuce. We do recommend serving it cold.
Tips for this Raw Asparagus and Pea Salad:
- Prepping: Start off by buying the proper asparagus – pencil asparagus. This asparagus has thin stalks and softer tips. The large and fat asparagus is very fibrous and won’t be as delicious raw.
- Be sure to discard at least 2 inches from the bottom of the asparagus. Any part that looks more white than green and is very fibrous needs to be removed.
- Once the asparagus is rinsed with cold water be sure to dry it really well. Oil and water don’t mix so the asparagus won’t be able to absorb the dressing.
- Taste as you go. When all the ingredients are mixed in, taste it. Then when it’s had a chance to sit for a few minutes taste it again. The flavors will continue to change and it’s important to taste to adjust the lemon or salt.
- Serve cold but not too cold. We know that sounds confusing but you want to serve the salad cold but keep in mind if it is in the fridge for a few hours the oil will solidify. Just mix it around and give it 5 minutes before serving.
- Make and serve the same day. If the salad sits with the dressing too long the asparagus will loose its crunchy bite and the peas will loose their vibrant color.
- If you want to get ahead on the prep you can add the veggies to the bowl but don’t mix in the dressing or the cheese until the day you will serve.
If you like this recipe you will also like these other fresh and light recipes:
Asparagus and Pea Salad
8
servings15
minutesIngredients
2-3 bunches fresh pencil asparagus, cleaned trimmed, washed, dried and chopped into pea size pieces *it should amount to 4 cups once it is chopped (Discard the bottom of the asparagus. will be completely discarded.)
12 ounces of frozen peas, thawed in the fridge a few hours before
6 scallions, finely sliced
1 cup of freshly grated Parmigiano reggiano
1 tablespoon of red wine vinegar
10 basil leaves, packed together and thinly sliced
Zest and juice of 1 lemon
1/2 cup extra Virgin olive oil
1/2 teaspoon of salt and freshly cracked pepper
Directions
- Prep the asparagus. (Be sure the asparagus is thoroughly dried after rinsing. If it is wet it won’t absorb the flavors. *See note about prepping asparagus.)
- In a bowl add all the ingredients except for the cheese and mix until totally combined.
- Then mix in the cheese. Mix together and let sit in the fridge for 10 minutes to allow the flavors to penetrate the asparagus.
- Serve cold as is or over lettuce. You can make this recipe a few hours before serving, but not overnight. If it sits too long the peas may brown and the asparagus looses its crunch.
