Description
Jamie Oliver’s asparagus salad celebrates spring’s freshest flavors with crisp green spears and zesty dressing. Delicate herbs and creamy textures create a light, elegant dish perfect for outdoor dining and simple sophistication.
Ingredients
Scale
Vegetables:
- 2 bunches asparagus, tender parts, chopped into 1-inch pieces (approximately 200–250 grams)
- 1 cup frozen peas, thawed
- 3 radishes, thinly sliced
Dressing and Toppings:
- 1 avocado (for avocado dressing)
- ⅓ cup (50 grams) crumbled feta
- ¼ cup (30 grams) pine nuts
- Mint or basil leaves, for garnish
Seasonings and Oils:
- 1 tablespoon (15 milliliters) extra-virgin olive oil
- 1 tablespoon (15 milliliters) fresh lemon juice
- ½ garlic clove, grated
- ½ teaspoon sea salt
- Freshly ground black pepper
Instructions
- Prepare an ice bath by filling a large bowl with cold water and ice cubes. Simultaneously, bring a generously salted pot of water to a rolling boil.
- Carefully lower the asparagus into the boiling water, cooking for approximately 60-75 seconds until the vegetable achieves a vibrant green color and maintains a crisp-tender texture.
- Immediately transfer the blanched asparagus to the ice water bath, allowing it to cool for precisely one minute to halt the cooking process and preserve its bright color and texture.
- Remove the asparagus from the ice bath and gently pat dry using a clean kitchen towel, ensuring no excess moisture remains.
- In the same bowl, whisk together extra virgin olive oil, freshly squeezed lemon juice, kosher salt, and freshly ground black pepper to create a zesty vinaigrette.
- Add the cooled asparagus and fresh green peas to the dressing, gently tossing to ensure even coating and flavor distribution.
- Select a serving plate and spread a delicate layer of creamy avocado dressing as a base.
- Artfully arrange the dressed asparagus and peas atop the avocado spread.
- Garnish the dish with thinly sliced radishes, crumbled feta cheese, toasted pine nuts, and delicate fresh basil or mint leaves for a vibrant and textural finish.
Notes
- Gather the pine nuts and gently toast them in a dry skillet until they release a nutty fragrance and turn golden brown.
- Whip the avocado dressing until silky smooth, adding water or extra lemon juice to achieve the perfect consistency that complements the crisp vegetables.
- Fine-tune the seasoning by balancing lemon juice, salt, and pepper to elevate the salad’s overall flavor profile.
- Pat the blanched asparagus completely dry to prevent any unwanted wateriness in your final dish.
- Plunge the just-blanched asparagus into an ice bath immediately, locking in its vibrant green color and stopping the cooking process.
- Keep your blanching time precise, ensuring the asparagus remains crisp and maintains its bright, fresh appearance.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Lunch, Appetizer, Snacks
- Method: Boiling
- Cuisine: British
Nutrition
- Serving Size: 4
- Calories: 135
- Sugar: 2 g
- Sodium: 300 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 5 mg