Asparagus & Snap Pea Salad



Asparagus & Snap Pea Salad

This asparagus and snap pea salad is a healthy and delicious salad with a great lemon vinaigrette. The Dijon mustard gives it a little kick, you'll love it.  Use the best virgin olive oil you can find.Note: You can change the number of people served by placing your cursor over "Servings". The Ingredients will adjust to the new number of servings.
Course Salad
Cuisine Mediterranean
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 servings


  • 2 pounds asparagus cut into 1-inch pieces.
  • 1 1/2 pounds sugar snap peas strings removed, if any
  • 2 tablespoons fresh dill chopped
  • Salt and pepper to taste
  • 4 hard-cooked eggs chopped

Lemon Vinaigrette:

  • 1 lemon zested
  • 1/4 cup lemon juice fresh
  • 1 tablespoon Dijon mustard
  • Salt and freshly ground pepper to taste
  • 1/4 cup extra virgin olive oil the best


  • Whisk together the lemon zest and juice, mustard, salt and pepper. Whisking constantly, drizzle in the oil; continue to whisk until thickened. Reserve.
  • Cook the asparagus and peas separately in boiling, salted water until just tender, 2 to 3 minutes. Drain, rinse under cold water and pat dry. Combine with the dill, salt, pepper and vinaigrette. Serve in a decorative bowl, sprinkled with the chopped eggs.


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