Asparagus and Pea Salad

I love salads and this Asparagus and Pea Salad is fast becoming my favorite.

One reason is that, while it’s great as a side dish, it can also become complete dinner salad with the addition of leftover roast chicken or ham. To make it more of an antipasto I omit the walnuts and cherries and add sliced salami, pepperoni, pancetta, mushrooms, Kalamata olives and even mozzarella. Next time I may even top it with shaved Parmesan.

To make this salad even simpler, you’ll only need one knife to prep all the veggies. I used Cutco’s utility knife, the Trimmer, to cut the asparagus, snap peas and tomatoes.

Asparagus and Pea Salad

Print Recipe



  • 2 pounds fresh asparagus, trimmed and cut into 1-inch pieces


  • 1/3 cup unseasoned rice vinegar
  • 2 tablespoons olive oil
  • 1 tablespoon Dijon mustard
  • 2 teaspoons sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper


  • 2 cups cherry tomatoes halved
  • 2 cups fresh sugar snap peas cut into thirds
  • 1 small sweet red pepper, small diced
  • 1 small red onion, small diced
  • 1 cup (4 ounces) crumbled feta
  • 1 cup candied walnuts or pecans, coarsely chopped
  • 2/3 cup dried cherries


  1. In a large pot, bring 8 cups water to a boil. Add asparagus in batches; cook, uncovered, 2-4 minutes or just until crisp-tender. Remove asparagus and immediately drop into ice water to blanche. Drain and pat dry.

To make the Salad

  1. In a small bowl, whisk all the ingredients for the dressing until blended.
  2. In a large bowl, combine asparagus, tomatoes, snap peas, red pepper and onion. Drizzle dressing over asparagus mixture; toss to coat. Refrigerate until serving.
  3. Before serving, stir in cheese, nuts and cherries.

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