Pea and Asparagus Salad

Prep Time:
15 mins
Total Time:
15 mins

Instead of making ribbons, thinly slice your asparagus on a strong bias -- this gives the raw vegetable a crisp-tender bite, and it isn't as stringy.


  • ½ bunch (8 ounces) asparagus

  • 1 ½ cups shelled English peas, blanched

  • ¼ cup fresh mint leaves (torn, if large), plus more for serving

  • ¼ cup chopped toasted almonds, plus more for serving

  • 2 tablespoons extra-virgin olive oil

  • 2 tablespoons rice-wine vinegar

  • Kosher salt and freshly ground pepper


  1. Trim asparagus. Thinly slice on a strong bias. Toss with peas, mint, almonds, oil, and vinegar. Season with salt and pepper, and serve, topped with more mint and almonds.

    pea and asparagus salad
    Armando Rafael
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