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New Season Asparagus Salad

Make the most of fresh in season asparagus with this delicious salad. Great in a cabinet or serve with salmon or chicken as a lovely light lunch option.


For the salad

  • 500g bow pasta (farfalle) (666729)

  • 2 bunches asparagus, sliced on a diagonal

  • 2 cups frozen peas (172479)

  • 2 cups shelled edamame beans (172966)

  • 1 cup fresh mint, chopped (165149)

  • 3 radishes, thinly sliced (165694)

  • Large handful of pea shoots (165960)

  • 200–300g feta, cubed or crumbled (173101)

For the salad

  • ⅓ cup olive oil (35683)

  • 2 tbsp white wine vinegar ( 666742)

  • 1 tbsp brown sugar (172800)

  • Zest and juice of 2 lemons (165120)

  • 1 tbsp whole seed mustard (14013)


1. Cook the pasta in plenty of boiling, salted water until al dente. Drain and refresh under cold water.

2. Blanch the asparagus, peas and edamame until just tender. Refresh in ice water.

3. To make the dressing, whisk together all the dressing ingredients and season to taste.

4. To assemble the salad, toss together the pasta, asparagus, peas, edamame, mint, radishes and dressing. Finish off with the crumbled feta and snow pea shoots, giving it a gentle toss so they don’t break up too much.


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