Spring Asparagus & Pea Salad

Asparagus & Pea Salad

Spring Asparagus & Pea Salad

The first time I ate asparagus, I did not like it. I was young, maybe twelve. It tasted green in a way that felt suspicious—like something grown-ups insisted was delicious out of pride, not pleasure.

Years passed. I met it again at a friend’s table: blanched, still crisp, dressed only with lemon and salt. No theatre. Just simplicity, and something new unlocked. My palate had changed. Or maybe I had.

This salad lives in that moment. It’s both bright and grounded: peas for sweetness, greens for softness, lemon for clarity. A soft egg makes it whole. The dressing is herbaceous—mint and tarragon in just the right amount, like the first scent of Spring after the rain.

It is not complicated. But it is considered.

Watch my video to follow along step-by-step.

Spring Asparagus & Pea Salad

with Poached Egg, Pine Nuts, and Herbed Lemon Vinaigrette

Ingredients (Serves 2–4)

• 1 bunch asparagus (half blanched, half shaved raw)

• 1 cup (5 oz / 150 g) peas (fresh or frozen)

• A few leaves of baby gem lettuce, torn

• A handful of lamb’s lettuce (canónigos, if available)

• A small handful of pea shoots (optional)

• 1–2 poached (or soft-boiled) eggs

• 1 tablespoon (15 g) toasted pine nuts

• Zest of 1 lemon

• Sea salt & cracked black pepper

Herbed Lemon Vinaigrette

• Juice and zest of 1 lemon

• 3 tablespoons (45 ml) good olive oil

• 1 teaspoon (5 g) Dijon mustard

• 1 tablespoon (about 4 g) finely chopped fresh mint

• ½ teaspoon (about 1 g) finely chopped fresh tarragon

• Sea salt to taste

Method

1. Prepare the asparagus:
   Blanch half the stalks in salted boiling water for 2–3 minutes, then transfer to ice water. Shave the rest raw using a vegetable peeler.

2. Blanch or defrost the peas. Chill and drain.

3. Make the vinaigrette:
   Whisk all ingredients together and let it sit for 5–10 minutes to soften the herbs.

4. Assemble the salad:
   Toss baby gem, lamb’s lettuce, peas, and blanched asparagus with vinaigrette.

5. Plate and finish:
   Layer shaved asparagus on top. Add poached eggs. Scatter pine nuts, lemon zest, sea salt, and cracked pepper.

This is one of three dishes for Easter or Spring dinners
You can find the others here:
→ Honey-Glazed Carrots with Orange & Cumin
→ Deviled Eggs with Anchovy, Lemon & Smoked Paprika