Description
Fresh Asparagus Salad is a bright and healthy spring dish made with tender-crisp asparagus, sweet peas, fresh herbs, tangy feta cheese, and zesty lemon. Lightly sautéed vegetables are tossed with olive oil, mint, parsley, and citrus to create a refreshing salad that works perfectly as a side dish or a light meal.
Ingredients
Scale
- 1 large bunch fresh asparagus (about 450 g), trimmed and cut into 1/2-inch pieces
- 3 tablespoons olive oil
- 1 cup peas (150 g), fresh or frozen and thawed
- 1 small shallot (about 30 g), finely minced
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 3 tablespoons fresh mint leaves (about 10 g), chopped
- 3 tablespoons fresh parsley (about 10 g), chopped
- 3 ounces feta cheese (about 85 g), crumbled
- 1 medium lemon, zested and juiced
Instructions
- Rinse the asparagus thoroughly and trim off the woody ends. Slice the remaining stalks into 1/2-inch pieces, leaving the tips intact for presentation.
- Mince the shallot, chop the parsley and mint, and zest the lemon before cutting it in half and extracting the juice.
- Heat 3 tablespoons of olive oil in a large skillet over medium heat.
- Add the asparagus, peas, and minced shallot to the skillet. Season with kosher salt and freshly ground black pepper.
- Sauté the vegetables for 3–4 minutes, stirring frequently, until the asparagus turns bright green and becomes tender-crisp.
- Remove the vegetables from heat and transfer them to a large mixing bowl to stop the cooking process.
- Add half of the chopped mint, half of the parsley, half of the crumbled feta, and half of the lemon zest.
- Squeeze the juice from the lemon over the mixture and gently toss to combine.
- Taste and adjust seasoning with additional salt, pepper, or lemon juice if needed.
- Transfer the salad to a serving bowl and garnish with the remaining mint, parsley, feta, and lemon zest. Serve warm or at room temperature.
Notes
- Do not overcook the asparagus; it should remain bright green and slightly crisp for the best texture.
- Use feta cheese packed in brine for a creamier and more flavorful result.
- The salad can be served warm, at room temperature, or chilled depending on preference.
- For extra protein, add grilled chicken, salmon, shrimp, or hard-boiled eggs.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Sautéing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 217 kcal
- Sugar: 5 g
- Sodium: 541 mg
- Fat: 15 g
- Saturated Fat: 4 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 6 g
- Protein: 8 g
- Cholesterol: 19 mg