Fresh Asparagus Pea Salad
This vibrant Fresh Asparagus Pea Salad is a celebration of spring flavors. Tender-crisp asparagus and sweet green peas are tossed in a light, tangy olive oil and vinegar dressing, creating a refreshing and healthy side dish. It is perfect for a quick lunch or as an accompaniment to any meal.
Ingredients
- 1 pound fresh asparagus trimmed and cut into 1-inch pieces
- 1 cup fresh or frozen green peas thawed if frozen
- 2 tablespoons extra virgin olive oil
- 1 tablespoon white wine vinegar or apple cider vinegar
- 1/4 teaspoon salt or to taste
- 1/8 teaspoon black pepper freshly ground
Instructions
- Bring a pot of lightly salted water to a boil. Add the asparagus pieces and cook for 2-3 minutes until tender-crisp.
- Add the green peas to the boiling water with the asparagus for the last 30-60 seconds of cooking. If using frozen peas, simply add them to the hot water for 1 minute to warm through.
- Drain the asparagus and peas immediately and plunge them into an ice bath for 1-2 minutes to stop the cooking and preserve their vibrant color. Drain again thoroughly and pat dry with a clean towel.
- In a medium bowl, combine the cooked and cooled asparagus and peas.
- Add the olive oil and white wine vinegar. Toss gently to coat all the vegetables.
- Season with salt and freshly ground black pepper. Taste for seasoning and adjust as needed.
- Assemble on individual plates or a serving platter and serve immediately.
Notes
For a different flavor, try lemon juice instead of vinegar, or add a sprinkle of fresh mint or dill. A pinch of red pepper flakes can add a subtle kick. This salad is best served immediately but can be refrigerated for up to 2 days.