I plated a pea and asparagus salad with asparagus, peas, snow peas, baby cos lettuce and creamy goat cheese on a platter to celebrate the season’s brightest produce.

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I tossed this Spring Salad together on a restless afternoon and was surprised by how vivid it turned out. Asparagus spears give it that clean snap while crumbled fresh goat cheese flips the whole thing savory and bright, kind of like a little plot twist.

Laid out on a platter the green is almost loud, and I caught myself defending it like it needed no apology. It reminded me of a Pea And Asparagus Salad I once bookmarked and also nudged memories of a Spring Orzo Salad With Asparagus And Peas I tried last spring, though this one stays lean and curious.

I want you to taste that tension.

Ingredients

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Tender stalks packed with fibre, folate and vitamin K, slight grassy bitterness.
Sweet, starchy bursts with protein and fibre, bright green color and freshness.
Flat pods add crisp texture, mild sweetness, vitamin C and low calories.
Crisp leaves hydrating with fibre, folate and a mild slightly bitter taste.
Tangy creamy cheese gives protein, calcium and a bright, tart note.
Zesty acid that brightens flavors, adds vitamin C and a tangy zip.
Healthy monounsaturated fat, silky mouthfeel, helps absorb fat soluble nutrients.
Fresh herb adds cool lift, aromatic oils and a pop of brightness.
Toasted almonds give crunch, healthy fats, protein and nutty roasted flavor.

Ingredient Quantities

1 lb asparagus spears

1 cup fresh shelled peas

6 oz snow peas

2 heads baby cos (baby romaine) lettuce

4 oz fresh goat cheese, crumbled

1 small shallot

3 tbsp extra virgin olive oil

1 1/2 tbsp fresh lemon juice

1 tsp Dijon mustard

1 tsp honey or maple syrup

Kosher salt to taste

Freshly ground black pepper to taste

2 tbsp fresh mint, chopped

1/4 cup toasted sliced almonds or pine nuts optional

How to Make this

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1. Trim woody ends off the asparagus and, if the spears are thick, peel the lower 1 to 2 inches; cut into 2 inch pieces or leave whole if you like the look.

2. Bring a large pot of salted water to a rapid boil and set out a big bowl of ice water. Blanch asparagus 2 to 3 minutes (until bright green and just tender), fresh shelled peas 1 to 1 1/2 minutes, and snow peas 30 to 45 seconds; remove each to the ice bath right away to stop cooking.

3. Drain the vegetables well and pat dry on a towel so the dressing wont slide off.

4. Rinse and dry the baby cos lettuce, then halve or tear the heads into bite sized pieces and place on a serving platter, leaving some space for the veg to sit on top.

5. Make the dressing: finely mince the shallot and whisk it with the extra virgin olive oil, lemon juice, Dijon mustard, honey or maple syrup, a pinch of kosher salt and a few grinds of black pepper; taste and adjust seasoning. If you want a silkier dressing stir in 1 tablespoon of the hot blanching water before chilling it.

6. Toast the sliced almonds or pine nuts in a dry skillet over medium heat, shaking the pan often, until fragrant and golden, about 2 to 3 minutes; watch them closely so they dont burn.

7. Toss the cooled asparagus, peas and snow peas gently with about two thirds of the dressing so the veg are lightly coated, reserve the rest for the lettuce.

8. Arrange the dressed veg over the lettuce on the platter, crumble the fresh goat cheese evenly over everything, sprinkle the chopped mint and toasted nuts on top, and drizzle any remaining dressing as needed.

9. Finish with a final sprinkle of kosher salt and freshly ground black pepper to taste, serve right away so the lettuce stays crisp.

Equipment Needed

1. Large pot for boiling salted water
2. Large bowl for ice water youll need to shock the veg
3. Slotted spoon or spider for lifting the vegetables from the pot
4. Mesh strainer or colander for draining
5. Chef’s knife for trimming and chopping, dont skimp on sharpness
6. Cutting board
7. Small mixing bowl and whisk for the dressing
8. Dry skillet for toasting nuts
9. Large serving platter plus a clean kitchen towel or paper towels for patting the veg dry

FAQ

Q: How should I cook the asparagus and fresh peas so they stay bright and crunchy? A: Trim the woody ends off the asparagus, cut into bite sized pieces. Blanch asparagus 2 to 3 minutes in boiling salted water, then plunge into ice water to stop cooking. Shelled peas need just 30 to 60 seconds in boiling water, snow peas can be left raw or blanched 20 to 30 seconds. Don't overcook or they go mushy and lose color.

Q: Can I make this salad ahead of time? A: Kinda yes. You can wash and prep the veggies, toast nuts and crumble the goat cheese a day ahead. Keep the dressing in a jar, lettuce and veggies in separate containers in the fridge. Dress the salad right before serving so the leaves don't get soggy.

Q: I dont have goat cheese or I'm allergic to nuts, what can I use instead? A: Goat cheese can be swapped for crumbled feta, ricotta salata, or thin slices of burrata if you want cream. For a nut free option skip the almonds and use pepitas or sunflower seeds, or leave the crunch out entirely.

Q: How do I mix the dressing so it doesnt separate? A: Finely mince the shallot, then whisk together lemon juice, Dijon, honey, salt and pepper. Slowly drizzle in the olive oil while whisking to emulsify. Let it sit 5 minutes so the shallot softens, taste and adjust salt or lemon as needed.

Q: What else goes well with this salad if I want to make it a full meal? A: Add grilled chicken, seared salmon, or warm lentils for protein. Serve with crusty bread or a soft boiled egg on top. It also pairs great with light white wine or a crisp sparkling water.

Q: How long will leftovers keep and how should I store them? A: Store components separately. Dressing keeps 3 to 4 days in the fridge, prepped veggies 1 to 2 days, toasted nuts up to a week if kept dry. Once dressed, eat the salad within a few hours for best texture.

Spring Salad! Recipe Substitutions and Variations

Asparagus: try broccolini it’s a little sweeter, or blanched green beans, or haricot verts
Fresh shelled peas / snow peas: swap with thawed frozen garden peas, shelled edamame for protein, or sugar snap peas for the crunch
Fresh goat cheese: use feta for tang, ricotta salata for a firmer crumble, or burrata/soft mozzarella if you want creamy richness
Toasted sliced almonds or pine nuts: replace with toasted walnuts, toasted pecans, pumpkin seeds (pepitas) or sunflower seeds for nut free crunch

Pro Tips

1. Blanch the veggies just until they go bright green then shock them in ice water, dry them really well on a towel so the dressing actually sticks, otherwise it just slides off the leaves.

2. For a silkier, brighter dressing whisk in a tablespoon of the hot blanching water before you chill it, it helps emulsify and wakes up the lemon and mustard.

3. Toast the nuts low and watch them every second, they go from golden to burnt fast; dump them onto a plate to cool so they keep crisp and dont keep cooking in the hot pan.

4. Assemble at the last minute so the lettuce stays crisp, crumble the goat cheese right before serving, and tear the mint with your fingers instead of chopping if you want a fresher hit without bruising the leaves.

Spring Salad! Recipe

Recipe by Toni Baldesera

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I plated a pea and asparagus salad with asparagus, peas, snow peas, baby cos lettuce and creamy goat cheese on a platter to celebrate the season's brightest produce.

Servings

servings

Calories

347

kcal

Equipment: 1. Large pot for boiling salted water
2. Large bowl for ice water youll need to shock the veg
3. Slotted spoon or spider for lifting the vegetables from the pot
4. Mesh strainer or colander for draining
5. Chef’s knife for trimming and chopping, dont skimp on sharpness
6. Cutting board
7. Small mixing bowl and whisk for the dressing
8. Dry skillet for toasting nuts
9. Large serving platter plus a clean kitchen towel or paper towels for patting the veg dry

Ingredients

1 lb asparagus spears
1 cup fresh shelled peas
6 oz snow peas
2 heads baby cos (baby romaine) lettuce
4 oz fresh goat cheese, crumbled
1 small shallot
3 tbsp extra virgin olive oil
1 1/2 tbsp fresh lemon juice
1 tsp Dijon mustard
1 tsp honey or maple syrup
Kosher salt to taste
Freshly ground black pepper to taste
2 tbsp fresh mint, chopped
1/4 cup toasted sliced almonds or pine nuts optional

Directions

Trim woody ends off the asparagus and, if the spears are thick, peel the lower 1 to 2 inches; cut into 2 inch pieces or leave whole if you like the look.
Bring a large pot of salted water to a rapid boil and set out a big bowl of ice water. Blanch asparagus 2 to 3 minutes (until bright green and just tender), fresh shelled peas 1 to 1 1/2 minutes, and snow peas 30 to 45 seconds; remove each to the ice bath right away to stop cooking.
Drain the vegetables well and pat dry on a towel so the dressing wont slide off.
Rinse and dry the baby cos lettuce, then halve or tear the heads into bite sized pieces and place on a serving platter, leaving some space for the veg to sit on top.
Make the dressing: finely mince the shallot and whisk it with the extra virgin olive oil, lemon juice, Dijon mustard, honey or maple syrup, a pinch of kosher salt and a few grinds of black pepper; taste and adjust seasoning. If you want a silkier dressing stir in 1 tablespoon of the hot blanching water before chilling it.
Toast the sliced almonds or pine nuts in a dry skillet over medium heat, shaking the pan often, until fragrant and golden, about 2 to 3 minutes; watch them closely so they dont burn.
Toss the cooled asparagus, peas and snow peas gently with about two thirds of the dressing so the veg are lightly coated, reserve the rest for the lettuce.
Arrange the dressed veg over the lettuce on the platter, crumble the fresh goat cheese evenly over everything, sprinkle the chopped mint and toasted nuts on top, and drizzle any remaining dressing as needed.
Finish with a final sprinkle of kosher salt and freshly ground black pepper to taste, serve right away so the lettuce stays crisp.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.