Asparagus and Green Pea Salad

Roasted baby potatoes and caramelized onions with fresh asparagus, green peas, and radishes makes this a dish even your kids will like.

Prep Time20

Cook Time30

Course: main dish, Salad, Side Dish

Cuisine: American

Diet: Vegetarian

Keyword: asparagus, cold salad, green peas, potatoes

Servings:

Calories: 219.3kcal

Author: Recipe Idea Shop

Get Recipe Ingredients

Preheat your oven to 180°C (350°F).
Wash and cut baby potatoes into bite-sized pieces.
Toss the potato pieces with a drizzle of olive oil, a sprinkle of salt, and a dash of pepper in a casserole dish.
Transfer to the oven and roast for 20–30 minutes, or until golden and crispy.
If using fresh peas, bring a pot of water to a gentle boil and cook for 10–15 minutes, or until perfectly tender.
Slice the radishes into thin, delicate rounds and set aside.
Slice the onion into thin, even slices. In a skillet over medium heat, sauté the onion with olive oil until brown. Remove from the pan and set aside.
In a small bowl, whisk together the olive oil, a pinch of salt, a dash of pepper, Dijon mustard, and your choice of liquid sweetener — agave syrup, honey, or maple syrup all work wonderfully
Whisk until the dressing comes together into a smooth, well-balanced vinaigrette.
Trim the woody ends and cut the asparagus into bite-sized pieces. In the same skillet over medium heat with a little olive oil, cook the asparagus until crunchy and lightly golden.
In a large bowl, combine the cooked peas, roasted baby potatoes, sliced radishes, golden onion, and asparagus.
Pour the vinaigrette over the salad and toss gently.
Finish with a scattering of fresh mint leaves.