Best Asparagus Snap Pea Salad Recipes

Asparagus & Snap Pea Salad image

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 14 servings (3/4 cup each).

Number Of Ingredients 16

2 pounds fresh asparagus, trimmed and cut into 1-inch pieces
DRESSING:
1/3 cup rice vinegar
2 tablespoons olive oil
1 tablespoon Dijon mustard
2 teaspoons sugar
1/2 teaspoon salt
1/4 teaspoon pepper
SALAD:
2 cups cherry tomatoes, halved
2 cups fresh sugar snap peas, cut into thirds
1 small sweet red pepper, finely chopped
1 small red onion, finely chopped
1 cup (4 ounces) crumbled feta or Gorgonzola cheese
1 cup glazed walnuts, coarsely chopped
2/3 cup dried cherries

Steps:

In a Dutch oven, bring 8 cups water to a boil. Add asparagus in batches; cook, uncovered, 2-4 minutes or just until crisp-tender. Remove asparagus and immediately drop into ice water. Drain and pat dry., In a small bowl, whisk dressing ingredients until blended. In a large bowl, combine asparagus, tomatoes, snap peas, red pepper and onion. Drizzle dressing over asparagus mixture; toss to coat. Refrigerate until serving., Just before serving, stir in cheese, walnuts and cherries.

Nutrition Facts :

Asparagus, Snap Pea and Avocado Salad image

Provided by carolinafan

Categories Vegetable

Time 30m

Yield 6 serving(s)

Number Of Ingredients 10

coarse salt
pepper
1 lb asparagus, ends trimmed and cut into 2-inch wedges
1 lb sugar snap pea, strings removed
1 lb bow tie pasta (farfalle)
4 tablespoons butter
2 garlic cloves, minced
1 ripe avocado, halved, pitted, peeled and cut into 1/2-inch chunks
1/2 cup fresh parsley or 1/2 cup fresh basil
1/2 cup shredded parmesan cheese or 1/2 cup pecorino cheese, plus more for serving, if desired

Steps:

In a large pot of boiling salted water, cook asparagus until bright green, about 2 minutes. Add snap peas; cook 30 seconds. With a slotted spoon or a small sieve, scoop out vegetables; transfer to a bowl.
Return water to a boil; add pasta and cook until al dente, according to package directions. Drain; reserving 1 cup pasta water; set pasta aside in colander.
In pasta pot, melt 2 tablespoons butter over medium heat. Add asparagus, snap peas and garlic; season with salt and pepper. Cook, tossing until vegetables are crisp-tender; about 2 minutes. Add remaining 2 tablespoons butter, cooked pasta, avocado, herbs, cheese, and reserved pasta water. Toss to combine; season with salt and pepper. Serve topped with additional cheese; if desired.

Nutrition Facts : Calories 497.2, Fat 18.8, SaturatedFat 8, Cholesterol 91.5, Sodium 214.1, Carbohydrate 67.4, Fiber 9.2, Sugar 3.9, Protein 18.3

ASPARAGUS AND SNAP PEA SALAD image

Yield 8 servings

Number Of Ingredients 7

Lemon Vinaigrette:
Grated zest
of 1 lemon
1/4 cup fresh lemon juice
1 tablespoon Dijon mustard
Salt and freshly ground black pepper, to taste
1/4 cup extra-virgin olive oil

Steps:

1. Whisk together the lemon zest and juice, mustard, salt and pepper. Whisking constantly, drizzle in the oil; continue to whisk until thickened. Reserve. 2. Cook the asparagus and peas separately in boiling, salted water until just tender, 2 to 3 minutes. Drain, rinse under cold water and pat dry. Combine with the dill, salt, pepper and vinaigrette. Serve in a decorative bowl, sprinkled with the chopped eggs. Serves 8. Per serving: 150 calories, 13g carbohydrate, 6g protein, 8g fat, 55mg cholesterol.