Asparagus Salad with Radish and Sugar Peas
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.
Servings: 8 servings
Ingredients
For the vinaigrette
- 2 cloves garlic minced
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 3 tablespoons fresh lemon juice
- 2 tablespoons white wine vinegar
- 2 tablespoons Dijon mustard
- 6 tablespoons olive oil
For the salad
- 1 pound asparagus
- 1 pound sugar peas
- 1 pound 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, black pepper, lemon juice, vinegar, and Dijon mustard. Whisk to combine and slowly add the olive oil, whisking until fully incorporated. Set aside.2 cloves garlic, 1 teaspoon kosher salt, ½ teaspoon freshly ground black pepper, 3 tablespoons fresh lemon juice, 2 tablespoons white wine vinegar, 2 tablespoons Dijon mustard, 6 tablespoons olive oil
- Bring 6 quarts of water to a boil and add 1 tablespoon kosher salt.
- Cut rinsed asparagus spears into thirds or fourths and cut sugar peas in half or thirds, making them bite-size.2 cloves garlic, 1 pound asparagus, 1 pound sugar peas
- 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.1 pound radish, ½ cup minced fresh dill, ½ cup chopped fresh 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.
Video
Nutrition
Serving: 1serving | Calories: 233kcal