I'm sharing my favorite Cold Asparagus Salad recipe—a light, vibrant, and oh-so-delicious way to celebrate asparagus season.
With fresh ingredients, a zippy homemade vinaigrette, and customizable options, this is a perfect side dish or light meal that will become a staple in your warm-weather recipe collection.
This Cold Asparagus Salad is one of the easiest ways to showcase the best flavors of the season. Like my Broccoli Salad, and Watermelon Salad With Goat Cheese, it is a great dish to take to picnics. The dressing is very similar to the one for my Shaved Brussels Sprout Salad.
Whether you're enjoying it as a great side dish or a light main, the combination of fresh asparagus spears, roasted potatoes, peas, radishes, and a zesty homemade vinaigrette is sure to delight your taste buds.
Why You’ll Love This Tasty Asparagus Salad
- Packed with Fresh Flavors. The combination of tender asparagus, crispy radishes, golden-brown onions, and roasted baby potatoes creates an irresistible mix of textures and tastes.
- Easy to Make. This cold asparagus salad recipe is straightforward and uses simple ingredients you can find at your local grocery store.
- Customizable. From adding crumbled feta cheese to swapping out veggies, you can make this salad your own.
- Perfect for Any Occasion. Serve it as a spring salad recipe for Easter brunch, a summer salad for backyard barbecues, or a refreshing lunch option on busy weekdays.
Substitutions
- Use honey or maple syrup for a similar sweet flavor in the vinaigrette instead of the agave.
- Try fresh herbs like parsley, basil, or dill as a substitute for the mint leaves for a herbaceous twist.
- Yellow mustard, honey mustard, or grainy mustard can work instead of the Dijon mustard if that’s what you have on hand.
- A white Onion can be used instead of the purple onion.
Variations
- Add crumbled feta, parmesan cheese or creamy goat cheese for a tangy note.
- Toss in green beans, cherry tomatoes, or grape tomatoes for extra sweetness.
- Include toasted pine nuts or slivered almonds for a nutty crunch.
- Drizzle with balsamic vinegar, switch the dressing out for a lemon vinaigrette, or a touch of lemon zest for added zing.
Ingredients
*Please scroll down to the complete recipe card for specific ingredient amounts.
Instructions
Step 1. Prep the Potatoes: Preheat your oven to 350°F. Toss baby potatoes with 1 Tablespoon of olive oil, salt, and pepper, and roast on a rimmed baking sheet in a single layer for 20–30 minutes until golden brown.
Step 2. Cook the Peas: Boil peas in salted water for 3-5 minutes. Transfer to a bowl of ice water using a slotted spoon to maintain their bright green color. After a couple of minutes, drain and pat dry with a paper towel. Set aside.
Step 3. Prepare the Asparagus: Cut asparagus into bite-sized pieces. Sauté in a skillet over medium heat with olive oil for 2–3 minutes until tender asparagus develops a nutty flavor.
Step 4. Caramelize the Onions: Cook the onion in olive oil over medium heat until golden brown.
Step 5. Assemble the Salad: In a large bowl, combine roasted potatoes, cooked peas, sautéed asparagus, radishes, and onions.
Step 6. Make the Vinaigrette: Whisk together olive oil, agave syrup, Dijon mustard, salt, and pepper in a small bowl.
Step 7. Dress and Garnish: Drizzle the vinaigrette over the salad and toss gently. Serve immediately or chill until ready to serve. Garnish with fresh mint leaves.
Storage and Freezing Instructions
Store leftovers in an airtight container in the fridge for up to three days. Before serving, toss the salad gently to redistribute the dressing.
While this is a fresh salad recipe, components like roasted potatoes and cooked asparagus can be frozen separately in airtight containers for up to a month. Thaw and assemble fresh before serving.
Natalie’s Pro Tip
I love the crisp texture of the oven roasted potatoes. However, if you would prefer to boil the potatoes, that's a great option as well for this delicious asparagus salad recipe. Cook them on the stovetop just until they're fork tender.
Notes and FAQs
Yes! Raw asparagus spears are the main ingredients and are a delicious way to add crunch and fresh flavor.
Snap off the tough ends—they’ll naturally break at the perfect spot.
Add protein like grilled chicken, boiled eggs, or crispy tofu to turn this salad into a satisfying main course.
While fresh or frozen peas are recommended for optimal flavor and texture, you can use canned peas as a substitute if necessary. Keep in mind that canned peas may have a softer texture and slightly different flavor compared to fresh or frozen peas.
This salad is typically served chilled, but you can enjoy it at room temperature if preferred.
Yes, you can prepare the salad ahead of time. Keep the dressing separate and refrigerate both the salad ingredients and dressing. Just before serving, toss the salad with the dressing to ensure maximum freshness and flavor.
Cold Asparagus Salad
Ingredients
- 8-10 baby red potatoes cut into bite-sized pieces
- 4 Tablespoons olive oil divided
- kosher salt and pepper to taste
- 1 cup peas fresh or frozen
- 1 bunch asparagus trimmed of tough ends
- 1 small red onion thinly sliced
- 4-5 radishes thinly sliced
- ¼ cup agave syrup or honey
- 1 Tablespoon Dijon mustard
- ¼ cup fresh mint leaves roughly chopped, for garnish
Instructions
- Preheat your oven to 350°F. Toss baby potatoes with 1 Tablespoon of olive oil, salt, and pepper, and roast on a rimmed baking sheet in a single layer for 20–30 minutes until golden brown.
- Boil peas in salted water for 3-5 minutes. Transfer to a bowl of ice water using a slotted spoon to maintain their bright green color. After a couple of minutes, drain and pat dry with a paper towel. Set aside.
- Cut asparagus into bite-sized pieces. Sauté in a skillet over medium heat with olive oil for 2–3 minutes until tender asparagus develops a nutty flavor.
- Cook the onion in olive oil over medium heat until golden brown.
- In a large bowl, combine roasted potatoes, cooked peas, sautéed asparagus, radishes, and onions.
- Whisk together olive oil, agave syrup, Dijon mustard, salt, and pepper in a small bowl.
- Drizzle the vinaigrette over the salad and toss gently. Serve immediately or chill until ready to serve. Garnish with fresh mint leaves.
Notes
Store leftovers in an airtight container in the fridge for up to three days. Before serving, toss the salad gently to redistribute the dressing. Natalie’s Pro Tip I love the crisp texture of the oven roasted potatoes. However, if you would prefer to boil the potatoes, that's a great option as well for this delicious asparagus salad recipe. Cook them on the stovetop just until they're fork tender.
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