Description
Jamie Oliver’s asparagus salad celebrates fresh spring ingredients with crisp greens and tangy dressing. Mediterranean-inspired flavors blend beautifully, offering you a light and refreshing culinary experience.
Ingredients
Scale
- 2 bunches asparagus (200–250 g), tender parts, chopped into 1-inch pieces
- 1 cup frozen peas, thawed
- 3 radishes, thinly sliced
- 1 avocado (for avocado dressing)
- ⅓ cup (50 g) crumbled feta
- ¼ cup (30 g) pine nuts
- 1 tbsp (15 ml) extra-virgin olive oil
- 1 tbsp (15 ml) fresh lemon juice
- ½ garlic clove, grated
- ½ tsp sea salt
- Freshly ground black pepper
- Mint or basil leaves, for garnish
Instructions
- Blanching Preparation: Fill a large bowl with ice water and bring a salted pot of water to a vigorous boil.
- Asparagus Cooking: Submerge asparagus in boiling water for 60-75 seconds until achieving a vivid green color with a crisp-tender consistency, then immediately transfer to the ice bath to halt cooking and preserve color.
- Dressing Creation: Whisk extra virgin olive oil, lemon juice, kosher salt, and black pepper in a mixing bowl to craft a bright, zesty vinaigrette.
- Salad Assembly: Drain asparagus thoroughly, then combine with green peas in the prepared vinaigrette, ensuring each element is evenly coated with the dressing.
- Plating Technique: Spread a smooth layer of avocado dressing across the serving plate, strategically positioning the dressed asparagus and peas on top for visual appeal.
- Finishing Touches: Artfully sprinkle thinly sliced radishes, crumbled feta cheese, toasted pine nuts, and delicate fresh basil or mint leaves to elevate the salad’s texture, flavor, and aesthetic presentation.
Notes
- Blanch with Precision: Cook asparagus exactly 60-75 seconds to maintain vibrant green color and crisp-tender texture without overcooking.
- Chill Immediately: Use ice bath technique to stop cooking process instantly, preserving bright color, nutrients, and preventing mushiness.
- Season Strategically: Whisk vinaigrette ingredients thoroughly to ensure balanced flavor distribution across asparagus and peas.
- Plate with Artistry: Layer avocado dressing as base, then arrange vegetables carefully for visual appeal and maximum flavor integration.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Lunch, Appetizer, Snacks
- Method: Boiling
- Cuisine: British
Nutrition
- Serving Size: 4
- Calories: 300
- Sugar: 3g
- Sodium: 450mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 7g
- Protein: 8g
- Cholesterol: 10mg