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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:
- Grilled tequilla lime shrimp salad with a black bean and corn pairing
- Curry, broccoli and cauliflower salad
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
Asparagus Salad with Radish and Sugar Peas
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
- 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.