Best Asparagus Snow Pea Salad Recipes

ASPARAGUS, SNOW PEA, AND RADISH SALAD

Asparagus, Snow Pea, and Radish Salad image

This recipe came from a close family friend. We have it every Easter and it's always a hit! Thanks Sharon!

Provided by NutritionSuz

Categories Salad Vegetable Salad Recipes Asparagus Salad Recipes

Time 1h12m

Yield 6

Number Of Ingredients 10

Ingredients

1 ¼ pounds asparagus, trimmed and cut diagonally into 1-inch pieces
½ pound snow peas, ends and strings removed, cut diagonally into 1-inch pieces
15 small radishes, trimmed and thinly sliced
3 scallions, thinly sliced
¼ cup fresh snipped dill
3 tablespoons canola oil
1 teaspoon white sugar
¾ teaspoon salt
¼ teaspoon freshly ground black pepper
3 tablespoons freshly squeezed lime juice, or more to taste

Steps:

Bring water to a boil in a saucepan. Add asparagus; boil for 1 minute. Add snow peas to asparagus, boil for 1 minute more. Drain and pat dry.
Transfer asparagus and snow peas to a large bowl. Add radishes, scallions, and dill; toss salad gently to combine.
Whisk oil, sugar, salt, and pepper together in a small bowl; pour over salad and toss to coat. Set aside at room temperature to allow flavors to blend; about 1 hour. Drizzle lime juice over salad; toss gently until combined.

Nutrition Facts : Calories 105.3 calories, Carbohydrate 8.7 g, Fat 7.2 g, Fiber 3.3 g, Protein 3.4 g, SaturatedFat 0.6 g, Sodium 298.2 mg, Sugar 4.3 g

ASPARAGUS & SNOW PEA SALAD

Asparagus & Snow Pea Salad image

We get excited when fresh asparagus and snow peas become abundant in our local markets and gardens. The lovely presentation of these wonderful, bright green

Provided by @MakeItYours

Number Of Ingredients 10

Ingredients

1 pound fresh asparagus
¼ pound snow peas
2 tablespoons fresh lemon juice
2 tablespoons peanut butter
2 tablespoons soy sauce
1 tablespoon dark sesame oil
1 tablespoon mild honey, or more to taste
sliced scallions
mung bean sprouts
quartered cherry tomatoes

Steps:

Rinse the asparagus and remove the tough stem ends. Steam or boil the spears until tender but still crisp, about 5 minutes.
Drain, rinse under a gentle stream of cold running water or plunge into a pot of cold water to cool them quickly, and drain again.
Set aside in a serving bowl.
Remove any tough stem ends from the snow peas.
Blanch for just a minute or two, until the color brightens and they are crisp-tender.
Drain, rinse with cold water, and drain again.
Add the snow peas to the serving bowl and refrigerate.
When ready to serve, whisk together all of the dressing ingredients in a small bowl until smooth.
Drizzle the asparagus and snow peas with the dressing, top with some scallions and mung sprouts, and garnish with a few cherry tomato quarters.