Spring is in the air and lots of fresh veggies are available in the store now. This salad contains ingredients that are all in season currently! The main part of the salad is asparagus, but it has bright green peas, fresh radishes, and dressed with a lemon, garlic dressing. This is a great salad to bring to a party or just to serve with dinner. The Spring Asparagus Salad is not only pretty, but tastes even better.
I have always talked about buying veggies when they are season, but I will say it again. This is when you will find they taste the best and when they are the cheapest. Of course, you can buy them any time of the year they will be good, but for a fresh salad like this- spring is the right time of year!
If you are lucky enough to have farmer's markets near you during the spring months, that would be the best place to buy these veggies. However, I am in Colorado where we are still getting snow in May, so I always get my spring veggies from the store and they are still delicious.
The best way to store asparagus before using it is in a mason jar. You can fill the jar half way with water and put the asparagus in the jar (stems down). Put the jar in the refrigerator and the asparagus will stay fresh for more than a week, most of the time. You want the asparagus to be as fresh and crisp as possible for this salad.
Tips for Spring Asparagus Salad:
- Make this early in the week, right after you go to the store for peak freshness.
- I use fresh peas, but frozen peas will work just as good. Defrost them and chill them first.
- I like the thick asparagus best for this versus the very thin stems.
- Make extra of the dressing and save it to marinate chicken or for a salad later in the week.
- I use champagne vinegar in this dressing, if you do not have this on hand, you can also use white wine vinegar. All of my favorite vinegars come from Thrive Market.
If you are looking for more ways to use asparagus this spring, check out this Lemon Asparagus Pasta.
Spring Asparagus Salad
Ingredients
- 1 bunch Asparagus
- 2 cups Peas
- ½ cup Radishes
Dressing
- ½ Lemon juiced
- 1 tablespoon Garlic minced
- 1 tablespoon Shallot finely chopped
- 1 tablespoon Dijon mustard
- ¼ cup Olive oil
- 2 tablespoon Champagne Vinegar
- Salt and Pepper
Instructions
- Boil a pot of water. While this is boiling, cut asparagus into 1-inch pieces. Slice the radishes into thin rounds.
- When the water is boiling put the asparagus in the water for 2-4 minutes or until vibrant green. If you not using frozen peas, you can also add them to the water at this point, as well.
- Get a large bowl full of ice water. When peas and asparagus are vibrant green, strain them and put them in the ice water.
- Combine all the dressing ingredients together.
- Strain peas and asparagus. Place them back in the bowl. Add radishes and top with dressing.
- Toss and enjoy!
Notes
- Make this early in the week, right after you go to the store for peak freshness.
- I use fresh peas, but frozen peas will work just as good. Defrost them and chill them first.
- I like the thick asparagus best for this versus the very thin stems.
- Make extra of the dressing and save it to marinate chicken or for a salad later in the week.
- I use champagne vinegar in this dressing, if you do not have this on hand, you can also use white wine vinegar. All of my favorite vinegars come from Thrive Market.
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