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Donna R. Luis

Spring Asparagus Pea Salad

A refreshing spring salad featuring crisp-tender asparagus, sweet peas, fresh lettuce, mint, tangy goat cheese, and crunchy sunflower seeds. A simple lemon-Dijon vinaigrette adds bright citrus and herbal flavor, making this salad a fresh choice for lunch, dinner, or as a seasonal side dish.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 4
Course: Dinner, Lunch, Salad, Side Dish
Cuisine: American, British
Ingredients Equipment Method Notes

Ingredients
  

For the Salad
  • 1 pound asparagus ends trimmed and cut into 2–3-inch pieces
  • 2 cups fresh peas or frozen peas, thawed
  • 4 cups lettuce
  • 1/4 cup fresh mint
  • 4 oz goat cheese crumbled
  • 1/4 cup sunflower seeds
For the Lemon Vinaigrette
  • 2 tbsp fresh lemon juice
  • 1 tbsp Dijon mustard
  • 1 tsp fresh thyme
  • 1/4 tsp kosher salt
  • 1/4 cup olive oil

Equipment

  • Medium saucepan
  • Medium bowl
  • Mason jar or small bowl
  • Whisk, if preparing the vinaigrette in a bowl
  • Serving platter or 4 serving plates

Method
 

  1. Prepare the Vinaigrette: Add the fresh lemon juice, Dijon mustard, fresh thyme, kosher salt, and olive oil to a mason jar. Seal and shake well until the dressing is combined.
    Alternatively, place the lemon juice, mustard, thyme, and salt in a small bowl and whisk in the olive oil until well combined. Set aside.
  2. Prepare the Asparagus: Trim the ends from the asparagus, then slice the stalks into 2–3-inch pieces.
  3. Blanch the Vegetables: Bring a pot of water to a boil, add the asparagus and peas, and cook for 1 minute.
  4. Stop the Cooking: Immediately transfer the asparagus and peas to a bowl of ice water to blanch them and stop the cooking process.
  5. Dress the Vegetables: Transfer the blanched asparagus and peas to a bowl.
    Pour in the prepared vinaigrette and toss until the vegetables are evenly coated.
  6. Arrange the Lettuce: Spread the lettuce over a serving platter, or divide it evenly among 4 plates.
  7. Assemble the Salad: Spoon the dressed asparagus and peas over the lettuce, then finish with fresh mint, crumbled goat cheese, and a sprinkle of sunflower seeds.
  8. Serve: Serve the salad as desired.

Notes

  • Use fresh asparagus and peas when available for the brightest flavor and best texture.
  • Frozen peas can be used, but thaw them before adding them to the boiling water.
  • Cut the asparagus into similar 2–3-inch pieces so the pieces are easy to eat and cook evenly.
  • The ice-water bath is important because it stops the asparagus and peas from continuing to cook.
  • Prepare the vinaigrette in advance while the vegetables are being prepared, then set it aside until needed.
  • Toss the vinaigrette with the asparagus and peas before placing them over the lettuce so the dressing coats the vegetables evenly.
  • Add the goat cheese and sunflower seeds at the end to keep their textures distinct.