Food & Cooking Recipes Salad Recipes Pea and Asparagus Salad 5.0 (1) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on February 2, 2018 Print Rate It Share Share Tweet Pin Email Prep Time: 15 mins Total Time: 15 mins Servings: 4 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. Ingredients 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 Directions 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. Armando Rafael Rate it Print