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Pea and Asparagus Salad

A vibrant and refreshing salad featuring crisp asparagus and sweet peas, drizzled with olive oil and lemon juice, perfect for any gathering.
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Prep Time 15 minutes
Cook Time 2 minutes
Total Time 17 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Fresh Ingredients
  • 2 cups fresh peas (or frozen peas, thawed) Ensure the peas are fresh for the best flavor.
  • 1 bunch asparagus, trimmed and cut into bite-sized pieces Aim for firm asparagus for the best results.
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • to taste Salt Use as desired.
  • to taste Pepper Use as desired.

Method
 

Preparation
  1. Begin by washing the fresh peas and asparagus under cold water. Remove any tough ends on the asparagus and cut them into bite-sized pieces, about 1 to 2 inches long.
  2. Bring a small pot of salted water to a boil. Carefully add the asparagus pieces and let them cook for about 2 minutes until they are bright green and slightly tender yet still crisp.
  3. Once blanched, drain the asparagus and quickly transfer it to a bowl of ice water to stop the cooking process. Allow it to cool for a minute, then drain again.
  4. In a large bowl, combine the fresh peas and cooled asparagus. Add olive oil, lemon juice, salt, and pepper. Toss gently to combine and ensure all the ingredients are coated evenly.
  5. Transfer the salad to a serving dish and enjoy immediately, or chill for about 15 minutes in the refrigerator for flavors to meld.

Notes

For substitutions, feel free to experiment with other fresh vegetables, such as snap peas or green beans. Maximum freshness is achieved by preparing the salad just before serving. Avoid overcooking the asparagus for the best texture. Store in an airtight container in the fridge for up to 2 days.