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Asparagus salad with peas, feta, pistachios, and mint on platter next to juiced lemons.
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5 from 3 votes

Asparagus Salad

With crisp asparagus, sweet peas, salty feta, and a bright lemon dressing, this asparagus salad is fresh, vibrant, and perfect for spring.
Prep Time10 minutes
Cook Time2 minutes
Chilling30 minutes
Total Time42 minutes
Course: Salad, Side Dish
Cuisine: American
Diet: Gluten Free
Servings: 4
Author: Kristen Chidsey

Ingredients

  • 1 lb asparagus
  • 1 cup frozen petite peas
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon Dijon mustard
  • 1 teaspoon honey
  • 1 teaspoon kosher salt + more for blanching
  • ½ teaspoon black pepper
  • ½ small shallot thinly sliced
  • ¼ cup pistachios shelled and chopped
  • 4 fresh mint leaves sliced into ribbons
  • ¼ cup crumbled feta optional
US Customary - Metric

Instructions

  • Wash the 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 peas into 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.
    Asparagus and peas in bowl of ice water next to mint and pistachios
  • 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 black pepper together until well combined and emulsified.
    Bowl with lemon honey dressing whisked together for Asparagus salad.
  • Add the blanched asparagus, peas, and thinly sliced shallot 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.
    Blanched asparagus and peas in mixing bowl with lemon dressing and thinly sliced shallots.
  • To serve, transfer the dressed vegetables to a serving dish and top with chopped pistachios, ribbons of mint, and crumbled feta. Serve immediately.
    Asparagus and pea salad plated on white plate topped with crumbled feta, chopped pistachios, and mint.

Notes

Nutrition is based on 4 large servings with nuts and feta included.
Fresh Peas: Fresh shelled peas need less time to cook, so wait to add them to the boiling water until the asparagus has been cooking for 1 minute.
Nuts: Pistachios are optional. Feel free to omit them or use chopped almonds or walnuts in their place. 
Feta: Omit for a dairy-free option or swap it out for crumbled goat cheese. 
Storage: Store the salad in an airtight container for up to 48 hours. The pistachios will get a bit soggy and the mint may not be as vibrant green, but the salad will still be tasty. 

Nutrition

Calories: 196kcal | Carbohydrates: 15g | Protein: 8g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 8mg | Sodium: 745mg | Potassium: 434mg | Fiber: 6g | Sugar: 7g | Vitamin A: 1258IU | Vitamin C: 24mg | Calcium: 100mg | Iron: 4mg
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