Pea and Asparagus Salad is a bright and flavorful vegetable salad with perfectly crisp-tender roasted snap peas and asparagus, radishes, and green onions tossed in a tangy lemon vinaigrette that takes about 15 minutes.
Perfect side dish for Lemon Herb Chicken with Cream of Chicken Soup or Mustard Pork Tenderloin.
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Pea and Asparagus Salad is a delicious springtime salad that's bursting with fresh flavor. And it's super easy to make because the broiler does all the work -- it even roasts the garlic and lemon for the citrus dressing!
Delicious way to enjoy the flavors of spring any time of year.
You're Going to Love This
- Easy recipe -- your oven does all the work!
- The perfect light spring salad salad with fresh peas, asparagus, and radishes
- Quick and easy weeknight side dish -- you can make it in about 15 minutes
- Add grilled chicken or shrimp for a delicious main dish salad
Ingredients
See the full recipe at the bottom of the post for the list of ingredients and exact amounts.
Asparagus. Store fresh asparagus 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, which may cook faster.
Radishes. Thinly sliced radishes add a peppery zing and crunchy texture to the salad.
Lemon. Wait until you see how much lemon juice you get when you broil the lemon!
Substitutions
- If you’re all out of green onions, or not a fan, check out these substitutions for green onions.
- Change up the cheese with goat cheese or blue cheese crumbles.
- Walnuts or pecans would also be great.
- No Dijon mustard? Try one of these Dijon substitutes.
- Instead of honey, try maple syrup!
- For even more fresh flavor, toss in some fresh herbs like fresh mint leaves or fresh parsley before serving.
How to Make Pea and Asparagus Salad
Step 1: Preheat broiler. Spray sheet pans with cooking spray. Zest lemon into a small bowl and cut the lemon in half.
Step 2: Place peas, unpeeled garlic, and lemon halves on a sheet pan. Toss peas in oil, season with salt, and arrange in a single layer. Broil 10 minutes until slightly charred, turning halfway through.
Step 3: Place asparagus on second sheet pan. Toss with oil, season with salt, and arrange in a single layer. Broil 5 minutes until slightly charred.
Step 4: When lemon is cool enough to handle, strain juice into the bowl with the zest. Peel and chop garlic and add it to the bowl along with the Dijon mustard, honey, olive oil, salt, and pepper. Whisk until smooth.
Step 5: Place peas, asparagus, radishes, and lemon vinaigrette in a large bowl. Season with black pepper and gently toss.
Step 6: Top pea and asparagus salad with sliced green onions, feta cheese, and sliced almonds.
Expert Tips
- 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 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
Store leftovers in an airtight container in the refrigerator for 3-4 days.
Although the strings are edible, they are tough and not enjoyable to eat. The peas will be much easier to eat with the strings removed.
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.
More Delicious Salads
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📖 Recipe
Pea and Asparagus Salad
Ingredients
Salad
- 1 pound asparagus, ends snapped off, cut into 1" pieces
- 1 pound sugar snap peas, strings removed, sliced diagonally
- 2 teaspoons extra virgin 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
- 1 clove garlic
- 2 teaspoons Dijon mustard
- 2 teaspoons honey
- 1 tablespoon extra virgin 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 the lemon in half.
- Place the peas, unpeeled clove of garlic, and both lemon halves on a sheet pan. Toss peas with 1 teaspoon oil, season with salt, and arrange in a single layer. Broil 10 minutes or until crisp-tender and slightly charred, turning halfway through.
- While the peas are in the oven, place the asparagus on the second sheet pan. Toss with 1 teaspoon oil, season with salt, and arrange in a single layer. Broil 5 minutes or until crisp-tender and slightly charred, turning halfway through.
- When the lemon is cool enough to handle, strain the juice into the bowl with the lemon zest. Peel and chop garlic and add it to the bowl with the Dijon, honey, olive oil, and salt and pepper. Whisk until smooth.
- Toss the roasted peas, asparagus, and sliced radishes with the citrus vinaigrette. Transfer to a large serving bowl and top with sliced green onions, feta cheese, and slivered almonds.
Notes
- 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 and asparagus into uniform sizes so they cook evenly.
- Give the vegetables plenty of room. Crowding the pan can cause the vegetables to steam instead of roast.
- Black pepper can burn under the broiler, that's why it's added after the veggies are done cooking.
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