Cold Asparagus Salad
This vibrant cold asparagus salad is a feast for both the eyes and taste buds! Crisp-tender asparagus, golden roasted potatoes, sweet peas, and crunchy radishes come together for a delightful mix of textures and flavors. Tossed in a zesty Dijon dressing, this salad is perfect for picnics, potlucks, or as a refreshing side dish for any meal. Simple, fresh, and full of flavor, this recipe is a must-try for any salad lover!
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
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. 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.
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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