Asparagus Pea Salad with Charred Lemon Dressing
Asparagus Pea Salad with Charred Lemon Dressing is a vibrant, anything-but-basic green salad layered with fresh flavor and satisfying texture. There’s a medley of complementary ingredients that come together in perfect balance—nothing competes, everything shines. The fun surprise is the charred lemon dressing. It adds a subtle smokiness and bright, citrusy zing that elevates each forkful. And there’s a bonus: instead of serving both a vegetable AND a salad, this dish does double duty—beautifully.
Ingredients
Organize the ingredients – asparagus, peas, dill, arugula, Medjool dates, feta, almonds, lemon, olive oil, honey, kosher salt and freshly ground black pepper.
Cooking the Asparagus
Place asparagus in a large pan with one tablespoon of extra virgin olive oil and heat over medium high. Cook asparagus for 4-5 minutes, tossing occasionally, until browned in spots and tender. Remove asparagus from the pan and transfer to a large bowl.
Making the Dressing
Slice one lemon into thin rounds. Then in the same pan (no need to wipe clean), add another 3 tablespoons of extra virgin olive oil to the pan and lower the heat to medium. Transfer the lemon slices to the pan and cook for 4 minutes on one side and then flip and continue cooking for another 2-3 minutes, until both sides are nicely browned. Total cooking time is 6-7 minutes. (If your slices run on the thicker side, cook the lemons for an extra 1-2 minutes.) Remove lemons from the pan. (Scrape all of the extra oil and brown bits that have gathered in the pan and place in the bowl you’re going to use to make the dressing.) Once lemons slices have cooled slightly, finely chopped them by hand and place them in the bowl with the extra pan drippings. Add 2 tablespoons honey, remaining 2 tablespoons of olive oil and season with kosher salt and freshly ground black pepper. Mix well, taste and adjust seasoning if necessary. Set dressing aside while you assemble the salad.
Salad Assembly
Add the peas, arugula, dill, dates, and almonds to the bowl with the asparagus. (If making the salad ahead of time, hold off on adding the nuts until you’re ready to serve the salad for the best crunch.) Once ready to serve, spoon 3-4 tablespoons of the dressing into the bowl and mix together well.
Asparagus Pea Salad with Charred Lemon Dressing
Transfer salad to a platter and crumble feta on top (if using) and top with the reserved dill, if desired.
Asparagus Pea Salad with Charred Lemon Dressing
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 lg bunch asparagus ends snapped off, then bottoms peeled and spears cut into quarters
- 3/4 cups frozen peas rinsed with cold water for 30 seconds in a strainer
- 1/3 cup dill roughly chopped, reserve a tablespoon for garnish
- 1-2 handfuls arugula ,mixed field greens could also be used
- 3 Medjool dates pitted and chopped
- 1/4 cup feta cheese crumbled (optional)
- 1/3 cup sliced almonds toasted (in a pan or 350 degree toaster oven until golden brown, approximately 1-2 minutes),
Dressing
- 1 lemon seeds removed, sliced into thin rounds
- 5 tablespoons extra virgin olive oil divided
- 2 tablespoons honey your favorite kind
- Pinch of kosher salt and freshly ground black pepper
Instructions
Cooking the Asparagus
- Place asparagus in a large pan with one tablespoon of extra virgin olive oil and heat over medium high. Cook asparagus for 4-5 minutes, tossing occasionally, until browned in spots and tender. Remove asparagus from the pan and transfer to a large bowl.
Making the Dressing
- Then in the same pan (no need to wipe clean), add another 3 tablespoons of extra virgin olive oil to the pan and lower the heat to medium. Transfer the lemon slices to the pan and cook for 4 minutes on one side and then flip and continue cooking for another 2-3 minutes, until both sides are nicely browned. Total cooking time is 6-7 minutes. (If your slices run on the thicker side, cook the lemons for an extra 1-2 minutes.)
- Remove lemons from the pan. (Scrape all of the extra oil and brown bits that have gathered in the pan and place in the bowl you’re going to use to make the dressing.) Once lemons slices have cooled slightly, finely chopped them by hand and place them in the bowl with the extra pan drippings. Add remaining 2 tablespoons of olive oil, 2 tablespoons of honey, and season with kosher salt and freshly ground black pepper. Mix well, taste and adjust seasoning if necessary. Set dressing aside while you assemble the salad. This dressing recipe can be found on GFchow.com under salad dressings.
Salad Assembly
- Add the peas, arugula, dill, dates, and almonds to the bowl with the asparagus. (If making the salad ahead of time, hold off on adding the nuts until you’re ready to serve the salad for the best crunch.) Once ready to serve, spoon 3-4 tablespoons of the dressing into the bowl and mix ingredients with the dressing.
- Transfer salad to a platter and crumble feta on top (if using) and top with the reserved dill, if desired.
Notes
Recipe is modified from instagram account @StarInfiniteFood for Charred Lemon Asparagus with Crispy Shallots and Feta.
If you like this recipe, you may also like these other GFchow recipes. Asparagus and Radishes with Fresh Herbs, Charred Asparagus and Dates, and Spring Frisée Salad with Green Goddess Dressing.
GLUTEN FREE DISCLAIMER
The recipes you find here are considered by me to be gluten free. However, it is up to you to make sure the ingredients you use are gluten free. Whenever possible, I will list specific brands of ingredients that I use, but always be sure to check the labels yourself to verify the item is gluten free.
