Best 7 Asparagus And Pea Shoot Salad Recipes

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In the realm of vibrant and refreshing salads, the Asparagus and Pea Shoot Salad stands out as a symphony of flavors and textures. This delectable dish brings together the delicate sweetness of asparagus, the tender crispness of pea shoots, and a medley of complementary ingredients that create a harmonious balance of flavors. With variations ranging from a simple vinaigrette dressing to a tangy lemon-tahini sauce, this salad offers a versatile canvas for culinary creativity. Whether served as a light lunch, a refreshing side dish, or a vibrant addition to a buffet spread, the Asparagus and Pea Shoot Salad promises to tantalize taste buds and leave a lasting impression.

Recipes in the article:

1. Classic Asparagus and Pea Shoot Salad: Embark on a culinary journey with this classic recipe that showcases the natural flavors of asparagus and pea shoots. Dressed in a simple vinaigrette, this salad exudes a clean and refreshing taste that highlights the inherent sweetness of the vegetables.

2. Lemony Asparagus and Pea Shoot Salad: Experience a burst of citrusy delight with this variation that incorporates a tangy lemon-tahini dressing. The zesty dressing adds a vibrant layer of flavor that complements the asparagus and pea shoots, creating a lively and refreshing salad.

3. Roasted Asparagus and Pea Shoot Salad: Discover a symphony of roasted flavors in this recipe, where asparagus and pea shoots are roasted until slightly charred, imbuing them with a smoky and caramelized depth of flavor. Tossed with a balsamic vinaigrette, this salad offers a delightful interplay of textures and tastes.

4. Quinoa and Asparagus and Pea Shoot Salad: Elevate your salad game with this protein-packed recipe that combines quinoa, asparagus, and pea shoots. The nutty flavor of quinoa adds a satisfying heartiness to the salad, while the vegetables provide a delightful crunch and sweetness. Dressed in a flavorful dressing of your choice, this salad makes for a wholesome and satisfying meal.

5. Asparagus and Pea Shoot Salad with Feta and Pine Nuts: Indulge in a delightful combination of flavors and textures with this recipe that incorporates tangy feta cheese and crunchy pine nuts. The salty and creamy feta adds a savory dimension to the salad, while the pine nuts provide a nutty contrast that adds depth and complexity.

6. Pickled Asparagus and Pea Shoot Salad: Experience a unique and tangy twist with this pickled asparagus and pea shoot salad. Featuring pickled asparagus and pea shoots, this recipe offers a burst of vibrant flavors that are both refreshing and slightly tangy. Dressed in a light vinaigrette, this salad is sure to leave a lasting impression.

Here are our top 7 tried and tested recipes!

PEA AND ASPARAGUS SALAD



Pea and Asparagus Salad image

Instead of making ribbons, thinly slice your asparagus on a strong bias -- this gives the raw vegetable a crisp-tender bite, and it isn't as stringy.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 15m

Number Of Ingredients 7

1/2 bunch (8 ounces) asparagus
1 1/2 cups shelled English peas, blanched
1/4 cup fresh mint leaves (torn, if large), plus more for serving
1/4 cup chopped toasted almonds, plus more for serving
2 tablespoons extra-virgin olive oil
2 tablespoons rice-wine vinegar
Kosher salt and freshly ground pepper

Steps:

  • Trim asparagus. Thinly slice on a strong bias. Toss with peas, mint, almonds, oil, and vinegar. Season with salt and pepper, and serve, topped with more mint and almonds.

ASPARAGUS & SNAP PEA SALAD



Asparagus & Snap Pea Salad image

Perfect for when you're expecting a large number of guests for dinner, this salad boasts springtime flavors. It's usually the first empty bowl at a potluck.

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 14 servings (3/4 cup each).

Number Of Ingredients 16

2 pounds fresh asparagus, trimmed and cut into 1-inch pieces
DRESSING:
1/3 cup rice vinegar
2 tablespoons olive oil
1 tablespoon Dijon mustard
2 teaspoons sugar
1/2 teaspoon salt
1/4 teaspoon pepper
SALAD:
2 cups cherry tomatoes, halved
2 cups fresh sugar snap peas, cut into thirds
1 small sweet red pepper, finely chopped
1 small red onion, finely chopped
1 cup (4 ounces) crumbled feta or Gorgonzola cheese
1 cup glazed walnuts, coarsely chopped
2/3 cup dried cherries

Steps:

  • In a Dutch oven, bring 8 cups water to a boil. Add asparagus in batches; cook, uncovered, 2-4 minutes or just until crisp-tender. Remove asparagus and immediately drop into ice water. Drain and pat dry., In a small bowl, whisk dressing ingredients until blended. In a large bowl, combine asparagus, tomatoes, snap peas, red pepper and onion. Drizzle dressing over asparagus mixture; toss to coat. Refrigerate until serving., Just before serving, stir in cheese, walnuts and cherries.

Nutrition Facts :

PEA, ASPARAGUS, AND FAVA BEAN SALAD



Pea, Asparagus, and Fava Bean Salad image

Provided by Melissa Hamilton

Categories     Salad     Bean     Cheese     Side     Easter     Bacon     Asparagus     Pea     Spring     Shallot     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 6 Servings

Number Of Ingredients 10

3 tablespoons extra-virgin olive oil
1 tablespoon finely grated Pecorino or Parmesan
1 tablespoon (or more) fresh lemon juice
Kosher salt, freshly ground pepper
2 cups fresh fava beans (from about 2 pounds pods) or frozen fava beans, thawed
2 bunches asparagus, trimmed, stalks peeled if thick
1 cup shelled fresh peas (from about 1 pound pods) or frozen peas, thawed
1/2 cup vegetable oil
1 shallot, thinly sliced
4 slices bacon, cooked and crumbled

Steps:

  • Whisk olive oil, Pecorino, and 1 tablespoon lemon juice in a medium bowl to blend. Season with salt, pepper, and more lemon juice, if desired. Set dressing aside.
  • If using fresh fava beans, cook in a large saucepan of boiling salted water until tender, about 4 minutes. Using a slotted spoon, transfer to a colander set in a bowl of ice water (do not cook frozen beans). Drain and peel; place in a large bowl.
  • Return water in saucepan to a boil; add asparagus and cook until just tender, about 4 minutes. Using tongs, transfer to colander in ice water.
  • If using fresh peas, return water in saucepan to a boil; add peas and cook until tender, about 3 minutes (do not cook frozen peas). Drain; transfer to colander in ice water. Drain vegetables. Add to bowl with fava beans.
  • Combine vegetable oil and shallot in a small saucepan over medium heat and cook, stirring occasionally, until shallot is golden brown and crisp, 10-12 minutes. Transfer shallot to a paper towel-lined plate.
  • Add dressing to bowl with vegetables, season with salt and pepper, and toss to coat. Transfer salad to a serving platter and top with shallot and bacon.
  • DO AHEAD: Dressing and vegetables can be prepared 1 day ahead. Cover separately and chill.

PEA, ASPARAGUS AND ARUGULA CHOPPED SALAD



Pea, Asparagus And Arugula Chopped Salad image

Provided by Amanda Hesser

Categories     project, salads and dressings

Time 30m

Yield 4 servings

Number Of Ingredients 12

Sea salt
1/2 cup peas
6 spears asparagus, trimmed
1 tablespoon thinly sliced garlic chives, or chives and 1/2 small garlic clove, crushed
2 teaspoons white wine vinegar
1 teaspoon Dijon mustard
Freshly ground black pepper
3 tablespoons extra virgin olive oil
1 cup roughly chopped baby arugula
2 cups 1/4-inch slices lollo rosso or red leaf lettuce
1 tablespoon chopped tarragon
1 1/2-inch piece daikon radish, sliced into paper thin rounds with a vegetable peeler (cut rounds in half if larger than 1 inch in diameter)

Steps:

  • Bring a large pot of generously salted water to a boil. Add peas, and cook until tender but still slightly firm, about 2 minutes. Using a slotted spoon, remove peas to a strainer and cool under cold running water. Let dry. Bring water back to a boil. Add asparagus, and cook until tender but still slightly crisp, about 4 minutes. Drain, and cool under cold running water. Dry on a dish towel, then slice into 3/4-inch pieces (there should be about 1 cup). Set aside.
  • In a small bowl, whisk together garlic chives, vinegar, mustard, large pinch salt and pepper. Slowly whisk in oil until emulsified. Taste and adjust seasoning; it should be highly seasoned.
  • In a large serving bowl, combine arugula, lollo rosso, peas, asparagus, tarragon and daikon radish. Pour about half the dressing on top, and toss to coat vegetables, adding more dressing if necessary. Let sit for 15 minutes. Taste, and adjust seasoning once more before serving.

Nutrition Facts : @context http, Calories 127, UnsaturatedFat 9 grams, Carbohydrate 7 grams, Fat 10 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 324 milligrams, Sugar 3 grams, TransFat 0 grams

ROASTED ASPARAGUS & PEA SALAD



Roasted asparagus & pea salad image

Whip up this quick and healthy asparagus, pea and egg salad and you'll get plenty of nutrients including vitamin C and iron, plus three of your 5-a-day

Provided by Sophie Godwin - Cookery writer

Categories     Dinner, Lunch, Starter, Supper

Time 20m

Number Of Ingredients 10

3 tbsp natural yogurt
1 tsp wholegrain mustard
½ tsp honey
½ lemon , zested and juiced
100g watercress
1 large slice sourdough bread
200g asparagus , tough ends removed
1 ½ tbsp cold-pressed rapeseed oil
2 eggs
200g frozen peas

Steps:

  • Heat oven to 220C/200C fan/gas 7. Mix the yogurt, mustard and honey together. Add the lemon zest, then add the juice and some seasoning to taste. Squeeze any remaining lemon juice over the watercress.
  • Tear the bread into rough chunks and put them on a large roasting tray with the asparagus. Toss both in the rapeseed oil and seasoning, and roast for 10 mins until the asparagus is tender and croutons are golden.
  • Meanwhile, cook the eggs in a pan of boiling water for 6 mins, then add the frozen peas and cook for 1 min more. Drain and rinse both under cold water until cool. Peel the eggs, then cut into quarters.
  • To assemble, mix the asparagus and peas through the watercress, then toss through the creamy dressing. Nestle in the eggs and croutons, and serve.

Nutrition Facts : Calories 464 calories, Fat 18 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 15 grams sugar, Fiber 10 grams fiber, Protein 26 grams protein, Sodium 1.2 milligram of sodium

ASPARAGUS, SNOW PEA, AND RADISH SALAD



Asparagus, Snow Pea, and Radish Salad image

This recipe came from a close family friend. We have it every Easter and it's always a hit! Thanks Sharon!

Provided by NutritionSuz

Categories     Salad     Vegetable Salad Recipes     Asparagus Salad Recipes

Time 1h12m

Yield 6

Number Of Ingredients 10

1 ¼ pounds asparagus, trimmed and cut diagonally into 1-inch pieces
½ pound snow peas, ends and strings removed, cut diagonally into 1-inch pieces
15 small radishes, trimmed and thinly sliced
3 scallions, thinly sliced
¼ cup fresh snipped dill
3 tablespoons canola oil
1 teaspoon white sugar
¾ teaspoon salt
¼ teaspoon freshly ground black pepper
3 tablespoons freshly squeezed lime juice, or more to taste

Steps:

  • Bring water to a boil in a saucepan. Add asparagus; boil for 1 minute. Add snow peas to asparagus, boil for 1 minute more. Drain and pat dry.
  • Transfer asparagus and snow peas to a large bowl. Add radishes, scallions, and dill; toss salad gently to combine.
  • Whisk oil, sugar, salt, and pepper together in a small bowl; pour over salad and toss to coat. Set aside at room temperature to allow flavors to blend; about 1 hour. Drizzle lime juice over salad; toss gently until combined.

Nutrition Facts : Calories 105.3 calories, Carbohydrate 8.7 g, Fat 7.2 g, Fiber 3.3 g, Protein 3.4 g, SaturatedFat 0.6 g, Sodium 298.2 mg, Sugar 4.3 g

ASPARAGUS AND PEA SHOOT SALAD



Asparagus and Pea Shoot Salad image

Raw asparagus, peas, and wispy pea shoots are tossed in a creamy, tangy buttermilk dressing laced with tarragon and other herbs.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 11

1/4 cup low-fat buttermilk
2 tablespoons white balsamic vinegar
2 tablespoons extra-virgin olive oil
2 tablespoons finely chopped fresh chives
2 tablespoons finely chopped fresh flat-leaf parsley
2 tablespoons finely chopped fresh tarragon
Coarse salt and freshly ground pepper
Coarse salt and freshly ground pepper
3/4 cup fresh shelled peas
1 bunch asparagus (about 1 pound), trimmed and cut on the bias into 2-inch pieces (about 3 1/2 cups)
6 ounces pea shoots, stems trimmed (about 5 cups)

Steps:

  • Make the dressing: Pulse buttermilk, vinegar, oil, chives, parsley, tarragon, and 3/4 teaspoon salt in a blender until emulsified and pale green. Season with pepper.
  • Make the salad: Prepare an ice bath. Bring a medium pot of lightly salted water to a boil. Add peas; blanch until vibrant green, 3 to 4 minutes. Drain in a colander, and transfer to ice bath. Let stand until cool. Drain in colander.
  • Arrange asparagus, pea shoots, and peas on a platter. Drizzle with dressing and toss just before serving. Season with pepper.

Tips:

  • To ensure the best flavor and texture, use fresh asparagus and pea shoots for this salad. Look for asparagus spears that are firm and have tightly closed tips. Pea shoots should be bright green and tender.
  • Blanching the asparagus briefly in boiling water helps to retain its vibrant color and crispness. Be sure to shock the asparagus in ice water immediately after blanching to stop the cooking process.
  • If you don't have pea shoots, you can substitute baby spinach or arugula in this salad.
  • For a more substantial salad, add some cooked quinoa or lentils.
  • Feel free to customize the dressing to your liking. You can add more lemon juice, honey, or Dijon mustard to taste.
  • This salad is best enjoyed fresh, but it will keep well in the refrigerator for up to 2 days.

Conclusion:

With its vibrant colors, fresh flavors, and simple ingredients, this asparagus and pea shoot salad is a perfect side dish for any spring or summer meal. It's also a great way to get your daily dose of vegetables. So next time you're looking for a healthy and delicious salad, give this recipe a try. You won't be disappointed!

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