Asparagus and Pea Salad with Lemon Thyme Vinaigrette

This Asparagus and Pea Salad is made with fresh asparagus, fresh or frozen peas, crunchy almonds, radishes, goat cheese and a homemade lemon thyme vinaigrette. It’s the perfect spring salad for Easter or any springtime brunch or lunch!

*This post was originally published in May 2019. It has been updated with new text including helpful tips for readers and minor adjustments to the recipe.

When asparagus season arrives, this salad is on the top of my list to make. I started making it a few years ago when I came across a similar salad in a Cooking Light magazine. I made a few additions and substitutions, including a lemon thyme vinaigrette, and now this salad is a springtime tradition in our house.

Fresh asparagus and peas are in season during the early spring, so you’ll want to grab the ingredients to make this salad while you can! You should also pick up extra so you can make this lemon garlic pasta with fresh asparagus and peas!

Ingredients and substitutions

Below is a brief overview of some of the ingredients and recommended substitutions. The recipe card at the end of this post includes the exact ingredients and quantities used.

• Asparagus – Fresh asparagus is a key ingredient for this recipe, so make sure you choose the freshest possible. The asparagus stalks should be firm and the tips should be closed. If the stalks are wilted and limp and the tips are spreading, you should grab another bunch.
• Peas – I buy fresh shelled English peas, but you can buy peas in the pods and shell them. The peas should be firm and a vibrant green colour. Frozen peas also work well in this recipe.
• Greens – I use spring mix, but you can use whatever type of greens you prefer. Spinach or arugula would work well.
• Cilantro – I love the fresh and citrusy flavor of cilantro in this salad. If you’re not a fan of cilantro, you can leave it out or substitute with fresh parsley or fresh mint.
• Radishes – April is also the month when radishes come into season, so they’re the perfect addition to this springtime salad. They also add a crunchy texture and peppery flavor.
• Almonds – For additional crunch, this salad is topped with whole raw almonds. You can also use blanched (skins removed) almonds or almond slivers. You can also use raw pecans, walnuts or sunflower seeds.
• Goat cheese – Tangy, crumbled goat cheese pairs well with the crisp spring veggies. Feta would also work well. If you want a dairy-free salad, you can just leave it out.
• Extra virgin olive oil – EVOO or olive oil are an essential base for homemade vinaigrettes.
• White wine vinegar – Adds a tangy flavor to the vinaigrette. You can substitute with red wine vinegar, but avoid balsamic or table vinegar.
• Lemon – A small lemon is zested and juiced for this vinaigrette. It adds a punch of fresh, tart flavor.
• Thyme – I used fresh thyme but you can also use dried, although it won’t have the same fresh flavor. If using dried thyme, reduce the amount to one teaspoon as most dried herbs are more potent than fresh.
• Honey – Adds a hint of sweetness and takes the edge off of the vinegar and lemon.
• Garlic – You’ll need two cloves of garlic. It’s just enough for a hint of garlic flavor without overpowering the lemon and thyme flavors.

How to make asparagus and pea salad

How to blanch asparagus and peas

• Bring a large pot of water to a boil. Add the asparagus and peas and cook for 2-3 minutes, or until they just start to get tender.
• While the asparagus and peas are cooking, prepare an ice bath by filling a large bowl with cold water and lots of ice.
• Drain the cooked asparagus and peas and immediately plunge them into the ice bath. Leave them in there until they have cooled completely. This process of shocking the vegetables stops the cooking process and ensures the vegetables maintain their vibrant colour and firm texture.
• Drain the water and ice (if it hasn’t already melted) from the bath and gently pat the vegetables dry with a paper towel. Store in an airtight container in the refrigerator until ready to use.

Key recipe tips

• If you can’t find fresh peas, you can use frozen and cook them for the same amount of time as you would for fresh.
• Be careful not to boil the asparagus and peas for too long as they will end up soft and mushy.
• Don’t skip the ice bath! This is what helps the asparagus and peas maintain their vibrant color and firm texture.
• The leftover assembled salad can be stored in an airtight container in the fridge for 1-2 days. Keep in mind that the greens may start to wilt, especially if they are dressed with the vinaigrette.

More salad recipes

• Blueberry Spinach Salad with Dijon Dressing
• Stone Fruit Salad with Mint Honey Vinaigrette
• Strawberry Kale Salad with Poppy Seed Dressing

If you make this recipe, I’d love to hear what you think in the comments below!

HUNGRY FOR MORE?  Follow Crumb Top Baking on Instagram, Pinterest and Facebook!

Print