Asparagus Salad
Asparagus salad is at its best in the British season, which runs from late April to mid-June. The spears and peas need only four minutes in boiling water, then a quick rinse in cold water keeps them bright green and crisp. Peppery radishes, crumbled feta and a sharp lemon and mustard dressing finish it. It makes a light lunch for two or a side dish for four.
- Total
- 20 min
- Prep
- 10 min
- Cook
- 10 min
- Serves
- 2
- Per serving
- 255kcal
Before you start: asparagus salad
Choose firm spears with tight tips and moist, unwrinkled ends. Thin spears cook in 2 minutes; thicker ones need an extra minute or so. Frozen peas are as good as fresh here and need no podding, and they go straight into the pan from the freezer. Keep the radishes raw so that they stay crunchy against the soft spears.
Goat's cheese can replace the feta, and white wine vinegar can stand in for the lemon juice. A few torn mint leaves or chopped parsley add freshness.
The method for asparagus salad
Tap a time to start a timer.
- Prepare the vegetables Wash the asparagus. Hold each spear at both ends and bend it until it snaps, then throw away the woody base. Cut the spears into 4cm lengths. Slice the radishes into thin rounds. Bring a large pan of water to the boil.
- Cook the asparagus and peas Add the asparagus to the boiling water and cook for . Add the peas and cook for more, until the asparagus is bright green and just tender when you test it with the tip of a knife.
- Cool and dry Drain in the colander and run under cold water for to stop the cooking. Shake well and leave to drain, as wet vegetables water down the dressing.
- Make the dressing Put the oil, lemon juice, mustard, salt and a good grind of pepper in the jar. Close the lid and shake until thick and creamy.
- Toss and serve Tip the asparagus, peas and radishes into a bowl, pour over the dressing and crumble in the feta. Toss gently and serve straight away.
What to serve with asparagus salad
It goes well with grilled salmon or roast chicken, with buttered new potatoes on the side, and it also works spooned onto toasted sourdough with a soft-boiled egg. For a main-course version, try prawn salad with asparagus.
If you have a few spears left over, use them in an asparagus tart.
Common problems and fixes for Asparagus Salad
- The asparagus is stringy or woody.
- The tough base was left on. Snap each spear where it breaks naturally, and if the stalks are very thick, peel the bottom third with a vegetable peeler.
- The spears turn a dull grey-green.
- They were overcooked or not cooled. Keep to 4 minutes in total for the pieces and run them under cold water straight away.
- The salad is watery.
- The vegetables went into the bowl wet. Let them drain well, and add the dressing at the last moment.
Frequently asked questions about Asparagus Salad
How long do you boil asparagus for a salad?
Boil 4cm pieces for 2 minutes before adding the peas. Whole medium spears need 3–4 minutes.
Can you eat asparagus raw in a salad?
Yes, if the spears are thin and fresh. Shave them into ribbons with a vegetable peeler and dress them with the lemon dressing.
Can you make asparagus salad ahead?
Cook and drain the vegetables, then keep them undressed in an airtight container in the fridge for up to 1 day. Add the dressing and feta just before eating.
Can I use frozen asparagus?
It works, but frozen spears are soft and lose their crunch, so they suit soups better than this salad.
How did you like the recipe?
4.9 / 5 · 7 ratings
