Best Asparagus Pear Salad Recipes

PEA, ASPARAGUS AND ARUGULA CHOPPED SALAD

Pea, Asparagus And Arugula Chopped Salad image

Provided by Amanda Hesser

Categories project, salads and dressings

Time 30m

Yield 4 servings

Number Of Ingredients 12

Ingredients

Sea salt
1/2 cup peas
6 spears asparagus, trimmed
1 tablespoon thinly sliced garlic chives, or chives and 1/2 small garlic clove, crushed
2 teaspoons white wine vinegar
1 teaspoon Dijon mustard
Freshly ground black pepper
3 tablespoons extra virgin olive oil
1 cup roughly chopped baby arugula
2 cups 1/4-inch slices lollo rosso or red leaf lettuce
1 tablespoon chopped tarragon
1 1/2-inch piece daikon radish, sliced into paper thin rounds with a vegetable peeler (cut rounds in half if larger than 1 inch in diameter)

Steps:

Bring a large pot of generously salted water to a boil. Add peas, and cook until tender but still slightly firm, about 2 minutes. Using a slotted spoon, remove peas to a strainer and cool under cold running water. Let dry. Bring water back to a boil. Add asparagus, and cook until tender but still slightly crisp, about 4 minutes. Drain, and cool under cold running water. Dry on a dish towel, then slice into 3/4-inch pieces (there should be about 1 cup). Set aside.
In a small bowl, whisk together garlic chives, vinegar, mustard, large pinch salt and pepper. Slowly whisk in oil until emulsified. Taste and adjust seasoning; it should be highly seasoned.
In a large serving bowl, combine arugula, lollo rosso, peas, asparagus, tarragon and daikon radish. Pour about half the dressing on top, and toss to coat vegetables, adding more dressing if necessary. Let sit for 15 minutes. Taste, and adjust seasoning once more before serving.

Nutrition Facts : @context http, Calories 127, UnsaturatedFat 9 grams, Carbohydrate 7 grams, Fat 10 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 324 milligrams, Sugar 3 grams, TransFat 0 grams

PEA AND ASPARAGUS SALAD

Pea and Asparagus Salad image

Instead of making ribbons, thinly slice your asparagus on a strong bias -- this gives the raw vegetable a crisp-tender bite, and it isn't as stringy.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Time 15m

Number Of Ingredients 7

Ingredients

1/2 bunch (8 ounces) asparagus
1 1/2 cups shelled English peas, blanched
1/4 cup fresh mint leaves (torn, if large), plus more for serving
1/4 cup chopped toasted almonds, plus more for serving
2 tablespoons extra-virgin olive oil
2 tablespoons rice-wine vinegar
Kosher salt and freshly ground pepper

Steps:

Trim asparagus. Thinly slice on a strong bias. Toss with peas, mint, almonds, oil, and vinegar. Season with salt and pepper, and serve, topped with more mint and almonds.

LEMONY ASPARAGUS SALAD WITH SHAVED CHEESE AND NUTS

Lemony Asparagus Salad With Shaved Cheese and Nuts image

Less is more when it comes to asparagus, especially those first tender stalks that show up in spring. Here they're quickly steamed and turned into an elegant salad tossed with a lemony, shallot dressing, and enriched with plenty of grated Manchego or other cheese. Chopped pistachios add another shade of green to the plate along with their sweet crunch, but use any nuts you like, or skip them entirely. This tangy, bright salad doesn't need them.

Provided by Melissa Clark

Categories vegetables, side dish

Time 20m

Yield 4 servings

Number Of Ingredients 9

Ingredients

3/4 cup pistachios or other nuts
1 pound asparagus, woody ends trimmed
1/2 cup plus 3 tablespoons soft herbs, such as dill, parsley and tarragon, or a combination
3 tablespoons minced shallots, red onion or scallion
1 1/2 tablespoons fresh lemon juice (or cider vinegar)
Large pinch of kosher salt, plus more as needed
1/4 teaspoon freshly ground black pepper
1/3 cup extra-virgin olive oil, plus more for serving
3/4 cup coarsely grated cheese (1 1/2 ounces), preferably a young sheep's milk, such as pecorino or Manchego, but any firm cheese works, plus more for serving

Steps:

Heat oven to 350 degrees. On a rimmed baking sheet, spread pistachios in an even layer and toast for 5 minutes. Remove from oven and let cool enough to handle, then roughly chop.
Meanwhile, fill a large skillet with 1-inch water. Place steam basket on top, cover and bring to a simmer. Steam asparagus until just tender, about 5 minutes. Drain.
Finely chop 3 tablespoons mixed soft herbs. In a medium bowl, combine shallot, lemon juice, a pinch of salt and the pepper, and let sit for 2 minutes. Whisk in oil, then stir in pistachios, cheese and chopped herbs.
To serve, drizzle asparagus with oil and salt to taste. Dollop with dressing, tear remaining 1/2 cup herbs on top, and sprinkle generously with more cheese. Taste and adjust salt as needed.