Asparagus Salad Recipe – Learn with Experts

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Asparagus Salad Recipe – Learn with Experts: Featuring a garlicky dressing, fresh herbs, and a final sprinkle of creamy feta, this simple salad made with asparagus is bursting with flavours that are reminiscent of the Mediterranean. You can bring this nutritious asparagus salad recipe to your next backyard barbecue or potluck that you are hosting, or you can serve it as a side dish during dinner.

In order to make the most of the warm weather and the incredible produce that comes along with it, this recipe for asparagus salad is made with peas and cherry tomatoes that are bite-sized. Simply put, it is a prime example of how delicious simple recipes can taste when you cook with the seasons, just like my Winter Fruit Salad or my Fall Butternut Squash Pasta.



Asparagus Salad Recipe – Learn with Experts

When asparagus is harvested in the spring and early summer, it is at its most flavorful. Simply blanching it for a short period of time is all that is required. All you have to do is dip it in boiling water, and then you have to dip it in ice water. This may sound like a complicated process. Using this straightforward method, vegetables are preserved in their vibrant flavour and colour while being slightly tenderised.


After that, we incorporate fresh herbs such as parsley and mint, as well as peppery radishes, bright cherry tomatoes, and spring peas. This vibrant and colourful salad is perfectly suited for sharing and can be stored for a long time. Make it in advance for your next gathering, whether it be in the spring or the summer!




For The Salad

  • 1 pound asparagus, tough ends removed, cut into thirds
  • 1 cup fresh or frozen peas
  • 10 ounces cherry tomatoes, halved
  • 5 large radishes, thinly sliced into rounds
  •  cup packed chopped mint leaves
  •  cup packed chopped parsley leaves
  • 1 to 2 ounces feta cheese (optional), crumbled
For The Dressing

  • 3 tablespoons red wine vinegar
  • 2 garlic cloves, minced
  • Kosher salt
  • Black pepper
  • 1 teaspoon sumac (optional)
  • 3 tablespoons extra virgin olive oil

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  • Asparagus and peas should be blanched by placing them in a large bowl filled with ice water. Bring water to a boil in a large saucepan, then place the saucepan over high heat.
  • Immediately after the water reaches a boil, add the peas and asparagus to the pot.Cook for three to five minutes, or until the vegetables are tender.


  • Not only should the vegetables have a vibrant green colour, but they should also retain some texture.
  • Drain the vegetables, and then immediately add them to the bowl of ice water so that they can cool down.


  • In order to prevent the vegetables from becoming overcooked and to maintain their vibrant green colour, it is recommended to shock them in ice water. Run off.
  • For the dressing, combine the vinegar, garlic, a generous amount of salt and pepper, and the sumac, if you are using it.


  • Place the mixture in a large mixing bowl. Use a whisk to combine the ingredients. Maintain the whisking motion while gradually adding the olive oil bit by bit.
  • In order to achieve emulsification, whisk the dressing. Toss the salad with: After the asparagus and peas have been blanched, add them to the large bowl that contains the dressing.


  • Add the fresh herbs, tomatoes, and radish to the mixture. To combine, give it a toss. Incorporate the feta cheese, if you are using it.
  • Provide: The seasoning should be tasted and adjusted to your liking. Transfer to a bowl or platter designed for serving, and then serve.



Make Ahead Tips

During the time that this asparagus salad is allowed to rest, the flavours become more hospitable and really come out to play. While vegetables that have been blanched maintain their vibrant colour, they do not become limp and tired. If you want to get ahead of the game, this salad recipe is perfect for you!

You can get ahead of the game by combining the chopped herbs, tomatoes, radishes, and vegetables that have been blanched without the dressing. The dressing should be whisked separately. Both of them should be covered and stored in the refrigerator for up to three hours.


Whenever you are on the verge of being ready, remove everything from the refrigerator and allow it to come to room temperature for ten to fifteen minutes. Dress, then roll in the feta cheese, and serve.


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