Lunches
Asparagus Salad
This crisp asparagus salad, by Love and Lemons, is a celebration of fresh, seasonal ingredients. Perfect for a light lunch or a colourful addition to your springtime gatherings, it's as delicious as it is easy to prepare.
Ingredients
- 2 bunches asparagus, tender parts, chopped into 2.5 cm pieces
- 1 tbsp extra-virgin olive oil
- 1 tbsp fresh lemon juice
- ½ garlic clove, grated
- ½ tsp sea salt
- freshly ground black pepper
- 1 cup frozen peas, thawed
- avocado dressing
- ⅓ cup crumbled feta cheese
- 3 radishes, thinly sliced
- ¼ cup pine nuts
- fresh mint or basil leaves, for garnish
Method
- Bring a large pot of salted water to a boil and set a bowl of ice water nearby. Drop the asparagus into the boiling water and blanch for about 1 minute, until tender but still bright green. Transfer to the ice water for 1 minute, then drain. Transfer the asparagus to a kitchen towel to dry and wipe out the bowl.
- At the bottom of the bowl, combine the olive oil, lemon juice, garlic, salt, and pepper. Add the asparagus and peas and toss until coated. Transfer to a platter, drizzle with some of the avocado dressing, top with feta, radishes, pine nuts, and mint or basil.