The recipe is flexible when it comes to the herbs and cheese. Fresh mint works especially well mixed with any combination of the other herbs. If using Halloumi, slice it into thick pieces and pan-fry or grill until hot and melty before adding it to the salad.
Begin by defrosting the frozen peas, edamame, and lima beans. These vegetables are already cooked, so they simply need to be thawed. Snap the woody ends from the asparagus using the natural breaking point of each spear.
Prepare a large bowl of ice water. Bring a pot of heavily salted water to a boil, then blanch the asparagus for 2–3 minutes, keeping it al dente. Immediately transfer the asparagus to the ice bath to cool, then pat it dry. This step can also be done a day ahead.
Arrange the arugula on a shallow platter, then top it with the prepared vegetables. Add your fresh herbs, with mint being a particularly good choice when mixed with the other herbs. Drizzle the Lemon Thyme Vinaigrette over the salad and toss lightly. Finish with feta and toasted nuts, or use warm, melty Halloumi instead.
For the dressing, combine ¼ cup freshly squeezed lemon juice, 1–2 teaspoons whole grain mustard, 2 teaspoons chopped fresh thyme, 1 teaspoon agave or honey, 1½ teaspoons minced garlic, ¼ cup olive oil, and salt and pepper to taste.
Add everything except the olive oil to a small container with a lid, such as a mason jar, and whisk or shake to combine. Add the olive oil, secure the lid, and shake vigorously until the dressing is emulsified. Taste the vinaigrette with a piece of lettuce and adjust the seasoning as needed. You may want a little more lemon, oil, or honey depending on the balance of flavors.
Store any remaining dressing in the refrigerator, where it will keep for up to two weeks.
This salad is easy to adapt while keeping its fresh, seasonal character. Choose feta or Halloumi, use pine nuts or almonds for crunch, and mix and match the fresh herbs you have available. Mint combined with tarragon, dill, or basil makes a particularly fresh and flavorful herb topping.
If using Halloumi, slice it into thick pieces and pan-fry or grill until hot and melty before adding it to the finished salad.
Simple, colorful, and full of fresh flavor, Spring Asparagus Salad is an easy addition to any menu. Whether you’re preparing a quick weekday lunch or serving guests at a weekend gathering, this salad offers a refreshing combination of seasonal ingredients in every bite.
If you’ve seen our Spring Asparagus Salad on Instagram, now is the perfect time to bring it from your feed to your table. Give it a try and make it your own with your favorite fresh toppings and flavors!