American-Made Knives. Guaranteed Forever.
View cart 0 items
0 Items in Your CartSubtotal $0
    View Cart

    Asparagus and Pea Salad

    Contributed by culinary partner Barbara Snow

    2086 days ago

    Skip to recipe
    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

    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

    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.

    Recommended Tools

    Barbara Snow

    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!

    Learn More

    Recent Posts