Asparagus Salad

This crisp asparagus salad, by Love and Lemons, is a celebration of fresh, seasonal ingredients. Perfect for a light lunch or a colourful addition to your springtime gatherings, it’s as delicious as it is easy to prepare.

At a glance

25 minutes

3 to 6

Ingredients

2 bunches asparagus, tender parts, chopped into 2.5 cm pieces
1 tbsp extra-virgin olive oil
1 tbsp fresh lemon juice
½ garlic clove, grated
½ tsp sea salt
freshly ground black pepper
1 cup frozen peas, thawed
avocado dressing
⅓ cup crumbled feta cheese
3 radishes, thinly sliced
¼ cup pine nuts
fresh mint or basil leaves, for garnish

Method

Bring a large pot of salted water to a boil and set a bowl of ice water nearby. Drop the asparagus into the boiling water and blanch for about 1 minute, until tender but still bright green. Transfer to the ice water for 1 minute, then drain. Transfer the asparagus to a kitchen towel to dry and wipe out the bowl.
At the bottom of the bowl, combine the olive oil, lemon juice, garlic, salt, and pepper. Add the asparagus and peas and toss until coated. Transfer to a platter, drizzle with some of the avocado dressing, top with feta, radishes, pine nuts, and mint or basil.

Original Recipe – Love and Lemons