Pin It This crisp Spring Asparagus Salad celebrates everything I love about the season with its snap of just-blanched asparagus, crunchy sweet peas, and vibrant radishes, all brought together by a lemony vinaigrette and nutty parmesan. The first time I tasted this combination was during an impromptu picnic at the height of spring everything felt extra delicious with the sun shining and plenty of laughter at the table. Now, I return to this salad whenever I crave something elegant but effortlessly fresh.
I still remember my kids sneaking extra parmesan off the top that first day now sharing this salad has become our family tradition for the first warm weekends of spring.
Ingredients
- Fresh asparagus: about one bunch looks for thin spears that hold their color and snap cleanly thicker spears can be a bit woody
- Radishes: adds peppery crunch choose ones that are firm with vibrant skin
- Fresh peas: either shelled English peas or thawed frozen peas will work opt for peas that are sweet smelling and plump
- Lemon juice and zest: adds zippy acidity use a heavy lemon that feels juicy and avoid overly hard skin
- Extra virgin olive oil: brings richness select one that is fruity for the nicest finish
- Parmesan shavings: salty and nutty breaks up the veggies with creamy pockets a wedge of parmesan lets you shave big ribbons for best effect
- Sea salt and cracked pepper: enhances and balances all the other flavors go for flaky sea salt and fresh peppercorns if possible
Instructions
- Prepare the Asparagus:
- Snap or trim off woody ends from the asparagus spears then cut into one to two inch segments Bring a pot of salted water to a boil Drop in asparagus and blanch for two minutes until just tender but still vibrant green Immediately transfer to a bowl of ice water to stop cooking then drain thoroughly
- Slice the Radishes and Peas:
- Thinly slice the radishes into rounds using a mandolin or knife The thinner the slices the prettier and crunchier they are If using fresh peas blanch briefly for one minute with the asparagus and cool in the same ice bath If using thawed frozen peas simply pat them dry
- Make the Lemon Vinaigrette:
- Zest the lemon then juice it into a small bowl Add a generous pinch of sea salt and several grinds of black pepper Slowly whisk in olive oil until the vinaigrette is emulsified Taste and adjust salt or lemon if needed
- Assemble the Salad:
- Tumble the cold asparagus peas and sliced radish into a large salad bowl Drizzle with half the vinaigrette and toss gently Add extra dressing as needed so every bite shines
- Finish with Parmesan:
- Use a vegetable peeler to shave ribbons of parmesan over the salad Scatter to taste along with another pinch of black pepper Serve right away for the best texture and color
Pin It The first time my mom tasted this salad she called me later in the day to excitedly talk about the peas sweet burst she could not believe how much difference a fresh lemon made over her bottled dressing and now it is her spring staple too I nearly always keep an extra wedge of parmesan for this recipe just in case it is too tempting not to sprinkle it on everything
Storage Tips
Ideally this salad is eaten within a few hours of assembly when the veggies are their crispiest If you need to make it ahead store the vegetables and parmesan separately from the vinaigrette Toss everything together just before serving Leftovers can keep in the fridge for a day or two though the asparagus may soften
Ingredient Substitutions
If you cannot find fresh peas thawed frozen peas are a great substitute You can swap radishes for thinly shaved fennel for more sweetness Try pecorino cheese in place of parmesan for a sharper flavor Lemon juice can be replaced with white wine vinegar for a similar tang
Serving Suggestions
Serve this salad as a light lunch with crusty bread or alongside grilled chicken or fish It is also perfect at brunch buffets or Easter spreads Sometimes I even serve it on crostini as a bright spring appetizer
Cultural Touchpoint
Asparagus has long been a symbol of springtime renewal and is especially beloved in European cuisines In Italy and France you will often find variations of this salad on the table especially tossed with delicate vinaigrettes and shards of cheese For me this dish always marks the joyful transition from winter into the bright flavors of spring
Seasonal Adaptations
In early spring add baby arugula or spinach for more leafy greens Swap in snap peas or sugar peas for a different crunch if available Use citrus like Meyer lemon or even a splash of orange juice if lemons are scarce
Success Stories
Friends have brought this salad to potlucks and always report it disappears quickly Several readers let their kids join in the asparagus snapping and make it a fun prep project too A cousin once made this in winter with blanched green beans when asparagus was out of season and it still had everyone asking for the recipe
Freezer Meal Conversion
This salad does not freeze well as the fresh vegetables lose their snap and color However you can prep the vinaigrette ahead and keep it in a glass jar in your freezer or fridge so it is ready to toss over any seasonal vegetables when spring arrives
Pin It This salad shines in spring with every bite bursting with freshness and tang The lemony vinaigrette wraps every crisp veggie and creamy parmesan in flavor you'll crave all season long
Recipe FAQs
- → How do I prepare asparagus for this salad?
Trim woody ends and blanch asparagus briefly until just tender for best results.
- → Can I use other vegetables?
Yes, you can add snap peas, cucumber, or arugula to personalize the salad with more spring flavors.
- → How is the lemon vinaigrette made?
Blend fresh lemon juice, olive oil, salt, and pepper for a simple, bright vinaigrette.
- → Is parmesan necessary?
Parmesan boosts flavor, but you may substitute with pecorino, feta, or omit for a dairy-free version.
- → Can I make this salad ahead?
You can prep the ingredients in advance, but toss with vinaigrette and cheese just before serving for peak freshness.