Dessert

Asparagus Salad Recipe

ByElena Hart April 9, 2026April 9, 2026

Introduction

This fresh and vibrant asparagus salad is perfect for spring and summer gatherings. Featuring crisp vegetables, tangy feta, and a zesty lemon dressing, it’s both healthy and delicious. It makes a great side dish or light lunch.

The dish is a fresh vegetable salad served on a white plate with a ribbed edge, placed on a white marbled surface. The salad has three main layers: a base layer of bright green asparagus pieces and peas, roughly cut and vibrant; a middle layer of halved cherry tomatoes showing their red juicy interiors and thin slices of red onion adding a purple contrast; and a top layer scattered with white crumbled cheese and fresh green basil leaves. There is a white serving spoon lifting some salad on the right side of the plate, with more salad spilling slightly under it. The colors are bright and fresh, giving a healthy and crisp impression. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb asparagus (trimmed and cut into 1-inch pieces)
1 1/2 cups cherry tomatoes (halved)

1/2 cup red onion (sliced into thin quarter moons)
1/2 cup fresh peas (or thawed frozen peas)

1/3 cup feta cheese (crumbled)
1/4 cup fresh basil (whole leaves)

1/3 cup extra virgin olive oil
2 tbsp lemon juice
1 tsp Dijon mustard

1/2 tsp garlic powder
1/4 tsp sea salt
1/8 tsp black pepper

Instructions

Step 1: Bring a large pot of water to a boil. Add the asparagus and blanch for 2 minutes, until bright green. Meanwhile, prepare a bowl of ice water. After 2 minutes, immediately plunge the asparagus into the ice water to stop the cooking process. Drain and pat dry.
Step 2: Transfer the asparagus to a large bowl or platter, along with the cherry tomatoes, red onions, and peas.
Step 3: In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, garlic powder, sea salt, and black pepper. Pour the dressing over the salad and toss gently to coat all ingredients.

Step 4: Top the salad with crumbled feta cheese and fresh basil leaves. Serve immediately or chill for later.

Tips & Variations

Use fresh peas for the best texture, but thawed frozen peas work well too.
Substitute goat cheese for feta if you prefer a creamier texture.

Add toasted pine nuts or walnuts for extra crunch.
For a sweeter touch, toss in some sliced strawberries or a drizzle of honey in the dressing.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. Keep the dressing separate until ready to serve to maintain freshness. If storing with dressing, toss gently before serving. Best enjoyed chilled or at room temperature.

How to Serve

A white plate holds a fresh vegetable salad with layers starting from a base of bright green asparagus cut into short pieces mixed with whole green peas. Scattered among these are halved red cherry tomatoes adding a pop of shiny red color. Thin strips of purple-red onion lie across the salad, providing contrast in texture and color. Small white crumbles of cheese are sprinkled evenly on top, creating a creamy texture contrast. Bright green basil leaves are placed on and around the salad for a fresh, leafy look. A wedge of bright yellow lemon sits at the back for a splash of color, and a silver fork rests on the side of the plate. The dish is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this salad in advance?

Yes, you can prepare the vegetables ahead of time and store them separately. Add dressing and cheese just before serving to keep everything fresh and crisp.