This Asparagus Salad is a show-stopper! With crisp-tender asparagus, sweet peas, and a bright and tangy lemon dressing, the recipe showcases the best of spring produce in an easy, yet sophisticated salad.
Looking for more delicious recipes featuring asparagus? Don’t miss Asparagus Frittata, Chicken Asparagus Stir Fry, and Vegetable Primavera.
An Asparagus Salad to Impress
Let me be real with you for a minute. I created this chilled asparagus salad for me, myself, and I after being inspired by a similar dish at a local restaurant. Sadly, I had to share.
I mean, I fully intended to share the recipe with YOU once I nailed the flavor profile, but to share my servings of this delicious salad my family?! That was another story! While they adore roasted asparagus and air fryer asparagus, would they really enjoy a chilled asparagus salad made with peas, mint, feta, and pistachios? I didn’t think so, but I was so wrong!
The salty feta, tangy lemon, vibrant mint, delicate shallots, and crunchy pistachios all work to enhance the earthy, slightly sweet flavors of both the asparagus and peas, creating a salad to impress. Just be warned, you too, will be asked to share! 
Happy Cooking! xo Kristen
Notes on Ingredients
You will find the full list of ingredients, along with quantities in the recipe card. Below is a quick glance at what you need and tips to help you make the right selection.
- Asparagus: Look for asparagus that is a vibrant green color with firm stalks and closed tips.
- Peas: While fresh shelled green peas are delicious, they are harder to find (and take a lot of work to shell!) I typically make this salad using frozen petite peas. Petite peas are preferred over sweet peas or green peas, as they are sweeter and softer.
- Shallot: Milder and sweeter than an onion, thin slices of shallots are the best choice for this salad.
- Pistachios: Optional, but chopped roasted pistachios add an irresistible crunch to the salad.
- Feta: Crumbed feta cheese adds a nice creamy texture and salty finish to the salad. Omit to keep this asparagus salad dairy-free.
- Mint: Fresh mint and peas are a classic pairing. And mint pairs well with both the lemon and asparagus as well. The herb makes the dish taste fresh and light–like spring!
- Lemon Dressing: Fresh lemon juice, honey, Dijon mustard, salt, pepper, and olive oil. Simple perfection!
How to Make a Chilled Asparagus Salad
The following tips are provided to help you achieve perfect results. You will find the ingredient quantities and detailed instructions in the recipe card at the bottom of this post.
- Trim Asparagus. The best way to trim asparagus is to hold one piece from both ends and gently bend the stalk. It will snap right at the portion of the stalk that needs removal. You can do this for every stalk, but that is not necessary. Use the one stalk as a guide as to where to cut the remaining bunch. Then cut the stalks into 2-inch pieces so that the salad is easier to eat.
- Blanch Asparagus and Peas. Bring a large pot of water to a rapid boil and get a bowl or ice water ready and waiting. Once the water is boiling, add a heavy pinch of salt to the water, drop the asparagus and frozen peas into the water, and cook for 2-3 minutes, or until bright green and crisp-tender. Using a slotted spoon or strainer, transfer the veggies immediately to an ice bath to stop the cooking process.
using 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.
- Chill Veggies. Let the asparagus and peas cool in the ice bath for 2 minutes, drain off the water, and gently pat the veggies dry.
- Make Dressing. In a large bowl, whisk together the lemon juice, olive oil, Dijon, honey, salt and pepper until well combined and emulsified.
- Add Veggies. Add the blanched asparagus, peas, and thinly sliced shallot to the mixing bowl with the dressing and gently toss to combine.
- Chill Salad. At this point, cover and chill the salad for at least 30 minutes or up to 24 hours to let the flavors meld together.
- Serve. Transfer the marinated vegetables to a serving dish and top with chopped pistachios, ribbons of fresh mint, and crumbled feta. Serve immediately.
Serving Suggestions
This asparagus salad has quickly become a favorite spring salad. It deserves to be enjoyed all season long–be it as a side dish to a light dinner and certainly deserves to be a part of your Easter menu!
More Seasonal Spring Recipes
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Prevent your screen from going dark
-
Wash 1 lb 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 peasinto 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.
-
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 pepper together until well combined and emulsified.
-
Add the blanched asparagus, peas, and ½ small shallot (thinly sliced) 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.
-
To serve, transfer the dressed vegetables to a serving dish and top with ¼ cup pistachios (shelled and chopped), 4 fresh mint leaves (sliced into thin ribbons), and ¼ cup crumbled feta. Serve immediately.
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.
Calories: 196kcalCarbohydrates: 15gProtein: 8gFat: 13gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 8mgSodium: 745mgPotassium: 434mgFiber: 6gSugar: 7gVitamin A: 1258IUVitamin C: 24mgCalcium: 100mgIron: 4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
