Roasted Sugar Snap Pea and Asparagus Salad is a bright and flavorful spring vegetable salad tossed in a roasted lemon vinaigrette. An easy and wholesome side dish recipe you can throw together in about 15 minutes.
Here in Minnesota, spring is the time of year when we're ready to eat as much freshly grown produce as possible -- usually in the form of a salad. Like this Watermelon Goat Cheese Salad and Apple Kale Slaw.
Our favorite spring salad is this delicious roasted pea and asparagus salad.
The fresh peas and asparagus are roasted to a perfect crisp-tender, the tangy lemon vinaigrette is bright and fresh, and the radishes and almonds add satisfying crunch.
It's the perfect side dish for spring and summer!
The best part is that it comes together super quickly, thanks to the broiler! I am all about saving time in the kitchen and the high heat of the broiler is where it’s at for quick roasted veggies and making a super flavorful citrus vinaigrette.
You’re going to love this
The perfect springtime salad with peas, asparagus, and radishes
Easy weeknight side dish or main dish salad — just add your favorite protein.
So fast! You can make this easy pea and asparagus salad in about 15 minutes.
Make it your own. Use your favorite veggies to make your own creation!
Salad Ingredients
Asparagus. When you bring fresh asparagus home, store it in the fridge in a glass of water like a bouquet of flowers.
Sugar snap peas. You may need to remove the stringy seam from each side of the pod. The ones sold in a “steamer” bag have usually already been cleaned. You can also use snow peas, but they will likely cook in less time.
Radishes. Thinly sliced radishes add a peppery zing to the salad.
Green onions. Green onions add fresh, clean onion flavor without being too oniony. If you’re not a fan, check out these substitutions for green onions. You can also toss in fresh herbs like fresh mint or fresh parsley.
Feta. A little crumbly cheese adds creaminess and saltiness. You can also use goat cheese crumbles.
Sliced almonds. Nuts add more crunchy texture. Walnuts or pecans would also be great!
Roasted Lemon Vinaigrette Ingredients
This lively vinaigrette is the perfect light dressing to toss with these delicious spring vegetables.
Lemon. Just wait until you see how much lemon juice you get when you throw the lemon under the broiler!
Dijon mustard. Dijon not only adds creaminess and zip, it’s an emulsifier for the dressing.
Honey. A little bit of honey sweetens everything up. You can also use maple syrup.
Step-by-step instructions
Step 1
Turn on the broiler and let it preheat for about 5 minutes.
Spray two sheet pans with cooking spray or line them with foil.
Step 2
Zest the lemon into a small bowl and cut it in half.
Step 3
If the sugar snap peas have strings, remove them by snapping off the end of the pod and pulling the string from the top and bottom of the pod.
Cut the peas in half, diagonally.
Step 4
Snap the ends off of the asparagus stalks and cut them into 1” pieces.
Step 5
Place the peas, the unpeeled clove of garlic, and both lemon halves on one of the sheet pans.
Lightly coat the peas in about a teaspoon of oil and sprinkle with salt. Do not add pepper before you broil vegetables or it can burn.
Spread the peas in a single layer. Broil for about 10 minutes. Halfway through, turn the peas over with a spatula.
Step 6
While the peas are in the oven, place the asparagus on the second sheet pan.
Lightly coat the asparagus in about a teaspoon of oil and sprinkle it with salt.
Spread the asparagus in a single layer. Broil for 5 minutes, turning with a spatula half-way through.
The peas will broil for a total of about 10 minutes and the asparagus will broil for about 5 minutes. Both should be slightly charred in places and fork tender.
Step 7
Remove the peas and asparagus from the oven and season with black pepper.
Step 8
Make the citrus vinaigrette. Once the lemon is cool enough to handle, strain the juice into the bowl with the lemon zest.
Remove the peel from the garlic, smash the clove with the side of your knife, finely chop it, and add it to the bowl.
Add the Dijon, honey, olive oil, and salt and pepper. Whisk until smooth.
Step 9
In a large bowl, add the roasted peas, asparagus, sliced radishes, and citrus vinaigrette. Gently toss everything together.
Top with sliced green onions, feta cheese, and slivered almonds.
Expert Tips
Cut vegetables into uniform sizes and spread them into an even layer on the pan so they cook evenly.
Black pepper can burn under the broiler — add it after the veggies are done cooking.
Be sure to give the vegetables plenty of room. Crowding the pan can cause the vegetables to steam instead of roast.
Recipe FAQs
Position the top oven rack to about 4-5 inches from the top. Preheat the broiler for at least 5 minutes. Prepare baking sheets with aluminum foil or cooking spray.
Cut the vegetables into uniform pieces, so they all roast equally. Place the vegetables on the pan, lightly coat them with olive oil, and sprinkle with salt. Do not add black pepper or any other seasonings before broiling because they could burn. Spread the vegetables in an even layer with plenty of space. Crowding the pan can cause the vegetables to steam and soften instead of getting brown and crisp-tender.
Place the pan under the broiler and check on the vegetables every 5 minutes or so, turning them over with a spatula so they brown on all sides. Broil until the vegetables are slightly charred in places and fork-tender.
This roasted lemon vinaigrette recipe comes together with lemon, garlic, Dijon mustard, honey, extra virgin olive oil, and a little bit of salt and pepper.
No. As long as you snap or cut off the bottom woody portion of the asparagus, which is the toughest part, the rest of it should be perfectly edible.
You can compost the ends or freeze them for later use in asparagus stock or soup.
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Roasted Pea and Asparagus Salad
Ingredients
Salad
- 1 pound asparagus, ends snapped off
- 1 pound sugar snap peas, sliced diagonally
- 2 teaspoons olive oil
- salt and pepper, to taste
- 4-6 radishes, thinly sliced
- 2 green onions, sliced
- 2 tablespoons feta cheese
- 2 tablespoons sliced almonds
Citrus Vinaigrette
- 1 lemon, zest and juice
- 1 clove garlic
- 2 teaspoons Dijon mustard
- 2 teaspoons honey
- 1 tablespoon olive oil
- salt and pepper, to taste
Instructions
- Turn on the broiler and let it preheat for about 5 minutes. Spray two sheet pans with cooking spray or line them with foil.
- Zest the lemon into a small bowl and cut it in half.
- If the sugar snap peas have strings, remove them by snapping off the end of the pod and pulling the string from the top and bottom of the pod. Cut the peas in half, diagonally.
- Snap the ends off of the asparagus stalks and cut them into 1” pieces.
- Place the peas, the unpeeled clove of garlic, and both lemon halves onto a sheet pan. Lightly coat the peas in oil and sprinkle with salt. Do not add pepper before you broil vegetables or it can burn. Spread the peas in a single layer. Broil for about 10 minutes. Halfway through, turn the peas over with a spatula.
- While the peas are in the oven, place the asparagus on the second sheet pan. Lightly coat the asparagus in oil and sprinkle it with salt. Spread the asparagus in a single layer. Broil for 5 minutes, turning with a spatula half-way through. The peas will broil for a total of about 10 minutes and the asparagus will broil for about 5 minutes. Both should be slightly charred in places and crisp tender, not soggy.
- Remove the peas and asparagus from the oven and season with black pepper.
- Make the citrus vinaigrette. Once the lemon is cool enough to handle, strain the juice into the bowl with the lemon zest. Remove the peel from the garlic, smash the clove with the side of your knife, finely chop it, and add it to the bowl. Add the Dijon, honey, olive oil, and salt and pepper. Whisk until smooth.
- In a large bowl, add the roasted peas, asparagus, sliced radishes, and citrus vinaigrette. Gently toss everything together. Top with sliced green onions, feta cheese, and slivered almonds.
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