Fresh Asparagus Salad
This fresh, easy asparagus salad recipe combines just-cooked asparagus with fresh flavors like peas, feta, mint, and lemon for the absolute best vegetable side dish for spring and summer. Serve with chicken, steak, shrimp, or salmon, or enjoy all on its own.
Servings: 4 to 6 people, as a side
Calories: 217kcal
Ingredients
- 3 tablespoons olive oil
- 1 large bunch asparagus, rinsed
- 1 cup peas, fresh or frozen and thawed
- 1 shallot, minced
- 1/2 teaspoon Kosher salt, or to taste (I use Diamond Crystal)
- 24 turns fresh-ground black pepper
- 3 tablespoons chopped fresh mint leaves
- 3 tablespoons chopped fresh parsley
- 3 ounces fresh feta, crumbled (about 1/2 cup)
- 1 Lemon, zested and juiced
Instructions
- Do your prep. Trim the tough, dry bottoms from the asparagus and discard. Chop the remaining asparagus into 1/2-inch thick coins, leaving the tops fully intact.PRO TIP: Cut the asparagus on an angle for a nicer look.
- Heat the olive oil over medium heat. Add the asparagus, (thawed or fresh) peas, minced shallot, salt, and pepper. Cook for 3 to 4 minutes, stirring often, just until the asparagus is bright green and al dente. Remove from heat and transfer to a mixing bowl.
- Add half the mint, half the parsley, half the feta, half the lemon zest, and all the juice you can squeeze from the lemon. Toss. Taste for seasoning.
- Spoon the asparagus and pea salad into a serving dish or shallow bowl. Top with the remaining mint, parsley, feta, and zest. Serve warm or at room temperature.
Notes
Here are some additional tips and answers to some asparagus salad recipe F.A.Q.s.
Can you eat this asparagus recipe cold?
Yes. As a general rule, asparagus salad can be eaten cold, warm, or at room temperature. I recommend serving this asparagus salad at room temperature or slightly warm.What to food to serve with fresh asparagus salad?
This spring asparagus salad recipe with feta cheese incorporates some of asparagus's best complementary flavors: lemon, fresh herbs, and salt. Asparagus has a naturally vegetal taste that leans sulfurous, so bright lemon juice and salt balance those flavors. I like to serve asparagus with richer proteins like salmon (this smoked salmon pasta would be particularly good), chicken, and steak, which stand up well to the assertive flavor of asparagus.Asparagus Wine Pairings
The best wine pairings for this asparagus salad recipe are:- Sauvignon blanc: the herbaceous and citrus notes complement the same flavors in this recipe and is the most common pairing for asparagus.
- Pinot Grigio
- Dry Riesling
Cooking Asparagus
It's important to cook the asparagus just until softened, and no longer. You want the asparagus and peas to be cooked and bright green, not mushy and dull. That's why I like to have all my bowls and ingredients ready.Choosing the Best Feta
If available, always use Greek feta packed in brine, never crumbled feta. Pre-crumbled feta is often crumbly and bland. You want nice, rich chunks of feta here--not tiny bits.Nutrition
Calories: 217kcal | Carbohydrates: 15g | Protein: 8g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Cholesterol: 19mg | Sodium: 541mg | Potassium: 425mg | Fiber: 6g | Sugar: 5g | Vitamin A: 1636IU | Vitamin C: 41mg | Calcium: 164mg | Iron: 4mg
Disclaimer: Nutrition information is provided for courtesy purposes only, and is an estimate not verified by medical or nutrition experts. Read the full nutrition disclaimer.
