My Favorite Spring Asparagus and Pea Salad
Everyone who knows me expects to be served this salad when they come to visit. It’s my favorite spring salad that I love well chilled. It’s full of flavor and crunch and capitalizes on in-season spring asparagus and peas. Try it and you will see what I mean.Checkout Where The Food Comes From Cookbook Review: French From The Market (With Recipes)Photography by Sheena Bates and Deborah Ritchken. Reprinted by permission of Gibbs Smith Books.
Equipment
- food processor
- Large pot
- nonstick skillet
Ingredients
For The Dressing
- 2 shallots, sliced
- 2 scallions, sliced
- 24 fresh basil leaves
- 3 flat-leaf parsley sprigs, leaves only
- 5 tablespoons extra-virgin olive oil, plus more as needed
- 4 teaspoons red wine vinegar, plus more as needed
- 1 tablespoon mayonnaise
- 1 teaspoon Dijon mustard
- ½ teaspoon sea salt
- juice of 1 organic lemon
FOR THE SALAD
- 12 small new potatoes or fingerlings
- 20 asparagus spears, woody ends trimmed, cut into ½-inch pieces
- 1 tablespoon extra-virgin olive oil
- ¼ teaspoon sea salt
- 2 cups frozen peas, or fresh if possible
- 1 red bell pepper, cut into ½-inch pieces
- 1 cup fresh dill fonds, finely chopped
- ½ cup fresh mint leaves, finely chopped
Instructions
To Make The Dressing
- In the bowl of a food processor, add the shallots, scallions, basil, parsley, 5 tablespoons oil, lemon juice, 4 teaspoons vinegar, 1 tablespoon mayonnaise, 1 teaspoon mustard, and ½ teaspoon sea salt. Process until well blended. Taste and add more oil or vinegar, as needed.
To Make The Salad
- Bring a large pot of water to a boil over high heat. Carefully add the potatoes and cook until tender. Drain and transfer to a large bowl.
- In a large nonstick skillet over medium-high heat, toss together the asparagus, 1 tablespoon oil, and ¼ teaspoon sea salt and cook until just barely tender. You want the asparagus still crisp. Throw in the peas and sauté until just cooked through. You want them still crisp, not mushy. Transfer the asparagus and peas to the bowl with the potatoes. Let the vegetables cool to room temperature.
- Add the bell pepper to the bowl. Pour in the dressing and gently toss to coat and combine. Scatter the dill and mint over the top, toss to mix thoroughly. Chill before serving.
Enjoy!
About the Author
Hilliary Davis is a cookbook author, contributing journalist, cooking instructor, and lecturer. She also has been a food and travel lecturer on Royal Caribbean and Celebrity cruise lines, as well as frequently judging cooking competitions. Davis also writes a popular weekly Substack newsletter called DestinationFood. She currently lives in the Hamptons, New York City, and spends several months a year in France.