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Fresh, vibrant, and easy to make! This Asparagus Spring Salad recipe is packed with flavor, perfect for spring, and ready in just 25 minutes.
Spring is almost here, and you know what that means — asparagus season! If you've been around for a while, you know that we have an asparagus patch on our farm. I love going out every morning and cutting fresh asparagus for our meals. But there are times when the crop is overabundant, so I'm always looking for different ways to use our fresh asparagus stalks. I created this asparagus and pea salad recipe because I was tired of tired-and-true dishes of roasted asparagus, and I didn't want a leafy green salad either. I think you're going to love this salad as much as I do!
This dish is vibrant, refreshing, and packed with seasonal flavors that are tasty and refreshing. Whether you're looking for a light lunch, a dinner side dish, or a showstopper for a spring gathering, this recipe has you covered.
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Why You Should Make This Recipe
- It's Fresh and Seasonal: Packed with asparagus, peas, and mint, this salad celebrates spring's finest.
- It's Versatile: Serve it as a side dish, a light lunch, or even bring it to your next potluck.
- It's Bursting with Flavor: The homemade pesto ties it all together with zesty, herby goodness.
- Quick to Make: Ready in just 25 minutes — perfect for busy weeknights or impromptu guests.
- Nutritious and Satisfying: Loaded with fiber, vitamins, and just the right amount of crunch.
Ingredients Needed
For the Pesto
- Fresh Mint and Basil Leaves: These bring a fragrant, herbal punch to the pesto.
- Pecorino Romano Cheese: Adds a sharp, salty kick that balances the freshness of the herbs.
- Lemon Zest and Juice: Brightens the overall flavor of this dish.
- Garlic: Because every good pesto needs a little garlic.
- Olive Oil: The base that ties the pesto together.
For the Salad
- Asparagus: The star of the show!
- Radishes: Adds a peppery bite and vibrant color.
- Frozen Peas: Sweet and tender, they complement the asparagus perfectly.
- Pistachios: Crunchy and nutty, they add texture and richness.
- Pecorino Romano Cheese: A final sprinkle for salty, savory goodness.
See the printable recipe card below for exact quantities.
Ingredient Swaps
- Pecorino Romano Cheese: Swap for Parmesan.
- Pistachios: Use almonds, walnuts, or sunflower seeds instead.
- Peas: Fresh peas, edamame or fava beans work just as well.
How to Make
- Make the Pesto: Blend mint, basil, Pecorino, lemon zest, lemon juice, garlic, salt, and pepper in a food processor. While running, drizzle in olive oil until smooth.
- Prep the Asparagus: Slice-trimmed asparagus thinly on the bias into 2-inch pieces.
- Assemble the Salad: Combine asparagus, radishes, peas, pistachios, and pesto in a large bowl. Toss well.
- Finish and Serve: Sprinkle with grated Pecorino Romano cheese and serve immediately.
See the printable recipe card below for exact recipe instructions.
Recommended Equipment & Tools
Food Processor, Pairing Knife, Zester
Storage
- Fresh: Store leftovers in an airtight container in the fridge for up to 2 days. Toss gently before serving.
- Freezing: While the salad itself isn't freezer-friendly, you can freeze the pesto in an airtight container for up to 3 months.
Tips
- Blanch the Asparagus: If you prefer softer asparagus, blanch it in boiling water for 1–2 minutes, then cool in an ice bath.
- Use Fresh Herbs: Fresh mint and basil make all the difference — don't substitute dried.
- Taste as You Go: Adjust salt, pepper, and lemon juice in the pesto to suit your tastes.
Serving Suggestions
- Serve alongside grilled chicken, salmon, or steak for a complete meal.
- Pair with crusty bread and chilled white wine for an elegant lunch.
- Top with poached eggs for a brunch-worthy twist.
Frequently Asked Questions
Yes! Prep all the ingredients separately and combine just before serving to keep everything fresh.
Absolutely! While homemade pesto tastes best, store-bought is a great time-saver.
Of course! Grilled chicken or shrimp would be delicious.
Make this Asparagus Spring Salad recipe your go-to for spring gatherings, weekday dinners, or any time you need a fresh meal.
Recipe Card
Asparagus Spring Salad
Ingredients
Pesto
- 2 cups fresh mint leaves
- ¼ cup fresh basil leaves
- ¼ cup Pecorino Romano cheese grated
- 1 teaspoon grated lemon zest
- 1 tablespoon fresh lemon juice
- 1 garlic clove minced
- ¾ teaspoons salt
- ¼ black pepper
- ½ cup extra-virgin olive oil
- Salt and pepper to taste
Salad
- 2 pounds asparagus trimmed
- 3 radishes trimmed and thinly sliced
- 1 cup frozen peas thawed
- ¼ cup pistachios chopped
- ¼ cup Pecorino Romano cheese grated
Instructions
- In a food processor, process mint, basil, Pecorino, lemon zest, lemon juice, garlic, salt and pepper until finely chopped, about 30 seconds, scraping down the bowl as needed.
- With the food processor still running, slowly add olive oil until incorporated, set aside.
- Using a sharp knife, slice the trimmed asparagus thinly on the bias and then into approximately 2-inch long pieces. Place in a large serving bowl.
- Next, add thinly sliced radishes, thawed peas, chopped pistachios and pesto into the serving bowl. Toss to combine.
- Sprinkle with grated Pecorino Romano cheese. Serve.
Nutrition
* The nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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