Table of Contents
  1. More salad recipes I love:
  2. Watch how to make this asparagus salad
  3. Asparagus Salad with Radish and Sugar Peas Recipe

The idea of a weeknight dinner is very different for me now than when I was growing up. Mom always made a meal consisting of meat, potato, and vegetable. There is nothing wrong with that but I find myself looking for quicker and often lighter dishes that use produce I have in the garden.

Growing as much as I do or visiting the local farmer’s market this time of year has me finding new ways to eat asparagus, sugar peas, and radish. I usually come inside from working in the yard around seven or eight o’clcck each evening and I want something quick. Most times this ends up being a salad using what I just picked.

Paired with a quick vinaigrette, this asparagus salad featuring the spring season’s best produce is my weeknight go-to!

More salad recipes I love:

Top down view of asparagus salad with radish and sugar peas in a large white bowl with extra lemons, parsley, garlic and homemade vinaigrette on a marble surface
Close view of vibrant an asparagus salad with radish and sugar peas in a large white bowl sprinkled with fresh dill and a homemade vinaigrette
Glass bowl full of yellow homemade vinaigrette with white bowl filled with asparagus salad with radish and sugar peas in background with a garlic clove and whisk in front all on a marble surface
Large white stoneware bowl filled with asparagus salad with radish and sugar peas topped with fresh dill and homemade vinaigrette with extra lemons, parsley and vinaigrette to the sides on a marble surface

This really couldn’t be any easier and uses the best flavors of the season. When in season and ripe, vegetables definitely have a fuller flavor, unlike any other!

Watch how to make this asparagus salad

Top down view of asparagus salad with radish and sugar peas in a large white bowl with extra lemons, parsley, garlic and homemade vinaigrette on a marble surface

Asparagus Salad with Radish and Sugar Peas

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Author: Kaleb
Filled with asparagus, radish and sugar pea, this salad is full of fresh spring-time flavors. A homemade vinaigrette completes the vibrant flavors in this salad.
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Servings 8 servings

Ingredients

For the vinaigrette

  • 2 cloves garlic minced
  • 1 tsp salt
  • ½ tsp black pepper
  • 3 tbsp lemon juice
  • 2 tbsp white wine vinegar
  • 2 tbsp Dijon mustard
  • 6 tbsp olive oil

For the salad

  • 1 lb asparagus
  • 1 lb sugar peas
  • 1 lb radish
  • ½ cup minced fresh dill
  • ½ cup chopped fresh parsley

Instructions
 

  • Prepare the vinaigrette by adding the minced garlic to a bowl with the salt, pepper, lemon juice, vinegar and Dijon mustard. Whisk to combine and slowly add the olive, whisking until fully incorporated. Set aside.
  • Bring 6 quarts of water to a boil and add 1 tablespoon salt.
  • Cut rinsed asparagus spears into thirds or fourths and cut sugar peas in half or thirds, making them bite-size.
  • Prepare a large bowl of ice water and set aside.
  • Blanch prepared asparagus and sugar peas in the boiling water for 2 minutes or until the vegetables are just slightly softened but still crunchy. Remove from water and immediately put in prepared ice water.
  • While chilling, slice the radish, mince the dill and chop the parsley.
  • Drain the asparagus and sugar peas. It helps to lightly dry with a kitchen towel to ensure the vinaigrette adheres.
  • Pour the drained vegetables in a large bowl along with the radish, dill and parsley.
  • Pour the prepared vinaigrette over salad and stir.

Nutrition

Serving: 1servingCalories: 233kcalCarbohydrates: 22.3gProtein: 2.7gFat: 15.2gSaturated Fat: 3.8gTrans Fat: 0gCholesterol: 1.1mgSodium: 809.6mgFiber: 1.8gSugar: 10.9g
Course Salad
Cuisine American
Difficulty Easy
Method Cooking

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Kaleb

I’m Kaleb! I'm not a chef, professional baker, landscaper, or designer, but I like to play each on Knollgate Farm. Come join me on my journey and let's learn together!

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