Asparagus and Pea Salad with Feta
A quick spring salad with crisp-tender asparagus, sweet peas, cherry tomatoes, red onion, and feta, tossed in an easy lemon Dijon dressing.
Equipment
- Chef’s knife
- Cutting board
- Medium pot
- Slotted spoon or tongs
- Large bowl (plus a bowl for ice bath)
- Small bowl or jar for dressing
- Whisk or fork
- Serving bowl or platter
Ingredients
- 1 lb asparagus trimmed and cut into 2-inch pieces (tips left a bit longer if you like)
- 1 cup green peas fresh or frozen
- 1 cup cherry tomatoes halved
- 1/4 medium red onion thinly sliced
- 1/2 cup crumbled feta cheese
- 3 tbsp extra-virgin olive oil
- 2 tbsp fresh lemon juice
- 1 tsp Dijon mustard
- 1 tsp honey
- 1/2 tsp kosher salt plus more to taste
- 1/4 tsp black pepper
Instructions
- Bring a medium pot of salted water to a boil. Set up an ice bath (a large bowl with ice and cold water) nearby.
- Add the asparagus to the boiling water and blanch for 2–3 minutes, until bright green and crisp-tender.
- Add the peas to the same pot for the last 30–60 seconds (if using frozen, they just need a quick warm-through).
- Use a slotted spoon to transfer asparagus and peas straight into the ice bath to stop the cooking. Drain well and pat dry if needed.
- In a small bowl or jar, whisk together olive oil, lemon juice, Dijon, honey, salt, and pepper.
- In a serving bowl, combine asparagus, peas, cherry tomatoes, and red onion. Drizzle with dressing and toss gently.
- Sprinkle feta over the top (or fold it in gently if you want it throughout). Taste and adjust with extra salt, pepper, or lemon if needed. Serve chilled or at cool room temperature.
Notes
- Frozen peas work perfectly here; just blanch briefly so they stay sweet and bright.
- For a milder onion flavor, soak sliced red onion in cold water for 5–10 minutes, then drain.
- If serving later, keep feta separate and sprinkle on top right before serving for the freshest look.