asparagus pea salad

With crisp-tender asparagus, sweet peas, and a bright and tangy lemon dressing, the recipe showcases the best of spring produce in an easy, yet sophisticated salad.

Asparagus Salad

asparagus

petite peas

extra virgin olive oil

lemon juice

Dijon mustard

honey

kosher salt (+

pepper

shallot (thinly sliced)

pistachios (shelled and chopped)

mint leaves

¼ cup crumbled feta (optional)

Wash 1 lb asparagus, trim and discard the woody bottoms, and chop into 2-inch pieces.

Bring a large pot of water to a rapid boil. Set up a large bowl of ice water to the side. Once the water is boiling, heavily salt the water and drop the prepared asparagus and 1 cup frozen petite peasinto the boiling water. Cook for 2-3 minutes, until the asparagus is just tender and still bright green. Timing will depend on thickness of asparagus. Immediately transfer the veggies to a bowl of ice water using a slotted spoon or spider strainer.

Let the peas and asparagus chill in the ice bath for 2-3 minutes, then drain, and pat dry.

In a large mixing bowl, whisk together 2 tablespoons extra virgin olive oil, 1 tablespoon fresh lemon juice, 1 tablespoon Dijon mustard, 1 teaspoon honey, 1 teaspoon kosher salt, and ½ teaspoon pepper together until well combined and emulsified.

Add the blanched asparagus, peas, and ½ small shallot (thinly sliced) to the mixing bowl with the prepared dressing. Toss to coat and then cover and chill for at least 30 minutes or up to 24 hours.

To serve, transfer the dressed vegetables to a serving dish and top with ¼ cup pistachios (shelled and chopped), 4 fresh mint leaves (sliced into thin ribbons), and ¼ cup crumbled feta. Serve immediately.

This recipe is delicious!  I received many compliments as I served this recipe for Easter dinner.  I left out the pistachios due to a dietary restriction. Not wanting to shell out the money for the fresh mint, I used  dried mint leaves instead.  Thank you for sharing this winning salad recipe.

This recipe takes asparagus to a new level !!   Deeelicious.  Kristen, you have done it again.

This Spring Green Curry Pasta Salad is fresh, herby and creamy, featuring a 
yoghurt dressing with Thai Green Curry Paste. Packed with asparagus, peas and herbs, it’s the ultimate side for BBQs, picnics or easy dinners.

Spring Green Curry Pasta Salad

orecchiette pasta (or your favourite short pasta)

asparagus,

peas

For Dressing

full-fat Greek yoghurt

tbsp Marion’s Kitchen Thai Green Curry Paste

tbsp extra virgin olive oil

garlic clove, finely grated

lemon

dill leaves

basil leaves

Sea salt and freshly cracked black pepper,

red pepper flakes, optional

Step 1

Bring a large pot of salted water to the boil. Cook the pasta according to packet instructions until al dente. In the last 2 minutes of cooking, add the asparagus and peas. Drain everything together and rinse under cold water to stop the cooking. Set aside.

Step 2

To make the dressing, whisk together the yoghurt, Thai Green Curry Paste, olive oil, garlic, lemon juice and lemon zest until smooth. Season with salt and pepper.

Step 3

Place the cooled pasta and vegetables in a large mixing bowl. Add the fresh herbs and pour over the dressing. Toss gently to combine.

Step 4

Transfer to a serving dish. Sprinkle with extra herbs and red pepper flakes, if using. Serve chilled or at room temperature.

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Asparagus Salad

Spring Green Curry Pasta Salad

Top 2 asparagus pea salad recipes from across the web

The most viewed asparagus pea salad recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Asparagus Salad

Spring Green Curry Pasta Salad

The most viewed asparagus pea salad recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine