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Asparagus and Pea Salad

Contributed by culinary partner Barbara Snow

April 11, 20191840 days ago

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

Ingredients

Asparagus

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

Dressing

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

Salad

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

Directions

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

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

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About Barbara Snow

Cooking Instructor

Barbara, like many of us, first learned what good food was from living at home with a mother, grandmother and great-grandmother. She graduated from what was then called the Zona Spray Cooking School, where she additionally received her Pastry Certificate. After graduating, she continued to be involved with the school as a teacher. She attended the Culinary Institute of America to study healthy cooking. Outside of her work life, Barbara likes to spend her time volunteering, with family and, of course, cooking!

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