Asparagus and Snap Pea Salad

Life is about balance – sometimes you eat salad and sometimes you eat cake! But for now, let’s focus on the salad! This salad makes for the perfect summer side dish! It’s crispy, crunchy, fresh, flavourful and so delicious! Your next party or BBQ wouldn’t be complete without this gem of a salad!

My Asparagus and Snap Pea Salad recipe combines heaps of fresh produce, including asparagus, snap peas, radishes, green onions and mint. Unlike the rest of the veggies in this recipe, which remain in their natural and raw state, the asparagus is given some extra love. The fibrous and tough ends of the asparagus are trimmed; the spears are cut into bite-sized pieces and sautéed for a few minutes or until tender yet crisp. Raw asparagus can be slightly bitter, so cooking it will bring out its inherent savouriness and sweetness. The sautéed asparagus is tossed into a serving bowl and topped with sweet, crisp and earthy snap peas, peppery radishes, fragrant green onions and refreshing mint leaves. The vegetables are tossed in a sweet, tangy and herbaceous rice vinegar dressing, before being topped with briny, salty feta cheese. All the ingredients combine to create a crispy, crunchy, fresh, herbaceous, refreshing, sweet, tangy and satisfying bite!

Whether you enjoy this salad as a main or as a side, it will not disappoint! It packs a flavourful punch that you’ll be enjoying spoonful-after-spoonful! My Asparagus and Snap Pea Salad comes together in just 10 minutes, uses a handful of simple and everyday ingredients and couldn’t be easier to make! So, let me show you how it’s done. Grab a spoon and come and cook with me!

For more fun and exciting salad ideas, try my Arugula Salad with Peaches and Burrata, Easy Lentil Salad, Roasted Beet Salad, Cobb Salad and Easy Fruit Salad recipes!

Prep Time: 5 minutes

Cook Time: 5 – 6 minutes

Total Time: 10 – 11 minutes

Serves: 4 - 6

Ingredients:

Asparagus and Snap Pea Salad

• 1 bunch of asparagus (approx. 1 1/4 lbs)

• 1 Tbsp extra virgin olive oil

• ½ tsp kosher salt

• 227g snap peas

• 3 large radishes, thinly sliced

• 4 green onions, thinly sliced

• 12 fresh mint leaves, roughly torn

• ½ cup feta cheese, crumbled (approx. 60g)

• Additional mint leaves (optional), as garnish

Rice Vinegar Dressing

• 3 Tbsp extra virgin olive oil

• 2 Tbsp seasoned rice vinegar

• 2 tsp Dijon mustard

• 1 tsp honey

• ½ tsp dried dill

• ¼ tsp freshly ground pepper

Instructions:

1. Prepping the Asparagus: Remove and discard the tough, woody ends of the asparagus by cutting or snapping off the ends.

2. When cutting the asparagus, place the stalks onto a cutting board and trim off the bottom base of the stem (approximately 1-inch). Alternatively, you can snap off the fibrous ends by holding a stalk of asparagus at the top (spear) and bottom (stem) and bending it until it snaps.  

3. Cut the asparagus into 1-inch pieces and set aside.

4. Prepping the Snap Peas: Using a sharp paring knife, remove the tough stems of the snap peas and discard them. Place the snap peas onto a cutting board and cut them on the diagonal into 1/3-inch slices. Set aside.

5. Cooking the Asparagus: Set a large cast iron or stainless-steel skillet over medium heat. Once hot, add 1 Tbsp olive oil, asparagus and salt. Cook for 5 - 6 minutes, stirring throughout, or until the asparagus is bright green in colour and tender.

6. Making the Rice Vinegar Dressing: While the asparagus is cooking, to a small bowl, add the remaining 3 Tbsp of olive oil, rice vinegar, mustard, honey, dill and freshly ground pepper and whisk until fully incorporated. Set aside.  

7. Assembling the Salad: Transfer the cooked asparagus into a large serving bowl and toss in the snap peas, radishes, green onions and mint.

8. Drizzle with Rice Vinegar Dressing and toss until fully incorporated.

9. The Finishing Touch: Sprinkle feta cheese over top and serve and enjoy!