If you’re craving a bright, fresh dish that celebrates spring’s bounty, then the Spring Asparagus and Grain Salad Recipe is your new best friend. This vibrant salad combines tender-crisp asparagus, sweet peas, nutty brown rice, and a medley of fresh herbs with a zingy lemon dressing, creating a symphony of textures and flavors. It’s light yet satisfying, colorful yet wholesome, and perfect for quick lunches or as a stunning side at dinner. You’ll love how easy it is to put together and how each bite feels like a celebration of spring.
Ingredients You’ll Need
This recipe shines because of its simplicity—each ingredient is essential, contributing a perfect balance of taste, texture, and color to the dish. From the fresh, grassy crunch of asparagus to the aromatic herbs and the parmesan’s savory touch, every element plays a key role.
- Asparagus (2 heaping cups): Trimmed and chopped into one-inch pieces for a tender-crisp bite that holds its shape beautifully.
- Frozen peas (1 cup): Adds a pop of sweetness and a vibrant green hue, brought to life by a quick toss in the pan.
- Cooked brown rice (1.5 cups): Provides a hearty, nutty base that turns this salad from light snack to fulfilling meal.
- Radishes (4, sliced thin): Their peppery crunch and bright color bring freshness and contrast to the dish.
- Fresh herbs (basil, mint, parsley): Handfuls of each, chopped finely to uplift and brighten every forkful with herbal complexity.
- Grated parmesan (2 tablespoons): Adds a savory, slightly salty depth that rounds out the salad’s flavor profile.
- Lemon zest and juice (from 1 lemon): Brings the salad to life with citrusy brightness that ties all ingredients together.
- Kosher salt (¼ to ½ teaspoon): Ensures balanced seasoning without overpowering the fresh flavors.
- Cracked pepper (to taste): Adds a gentle heat and aromatic spice.
- Olive oil spray: For cooking asparagus and peas lightly without extra oil weight.
How to Make Spring Asparagus and Grain Salad Recipe
Step 1: Prepare the Asparagus
Start by heating a heavy-bottomed pan over high heat and spraying it lightly with olive oil. Trim off the tough ends of the asparagus and chop them into one-inch pieces. Toss the asparagus in the hot pan with a pinch of kosher salt and cracked pepper. Stir occasionally while cooking for about two minutes until the asparagus turns a bright green and is just tender-crisp, preserving its lovely snap.
Step 2: Add Peas
Next, add the frozen peas directly into the pan with the asparagus. Toss the mixture for about thirty seconds to warm the peas through and blend the flavors without overcooking. Then, turn off the heat—this brief warming perfectly thaws the peas while keeping everything vibrant. Transfer this veggie medley to a large mixing bowl to start assembling your salad.
Step 3: Combine Remaining Ingredients
Now it’s time to add the star grain and fresh accents. Into the bowl with your asparagus and peas, add the cooked brown rice, thinly sliced radishes, chopped basil, mint, and parsley, plus the grated parmesan. Gently toss everything together so the colors, textures, and flavors meld into one harmonious mixture.
Step 4: Dress the Salad
For the dressing, zest the lemon zest directly over the bowl to release those fragrant citrus oils. Then juice the lemon and carefully add the juice to the salad, catching any seeds. Finish by seasoning with additional kosher salt and plenty of freshly cracked pepper, adjusting to taste. The lemon juice lifts the salad, bringing a zesty brightness that ties each ingredient perfectly.
Step 5: Taste and Serve
Give your Spring Asparagus and Grain Salad Recipe a final taste and tweak the seasoning if you like. Serve it immediately for the freshest experience. It’s fantastic on its own as a light side dish or bulk it up with grilled chicken or a handful of leafy greens for a complete meal packed with spring flavors.
How to Serve Spring Asparagus and Grain Salad Recipe
Garnishes
For an extra-special touch, consider sprinkling a few toasted nuts like pine nuts or almonds for crunch. A drizzle of good-quality olive oil or a few shavings of parmesan can also add a lovely finish. Fresh edible flowers or a few extra herb leaves make the dish look as delightful as it tastes.
Side Dishes
This salad pairs beautifully with bright, simple mains such as grilled fish, lemon herb chicken, or even roasted pork tenderloin. Its fresh, vibrant character balances richer proteins wonderfully and adds a springtime lift to any meal.
Creative Ways to Present
Serve this salad in a large, shallow bowl to show off its colors, or pile it high on individual plates for an elegant presentation. You can also use it as a filling for wraps or top toasted bread for a fresh take on bruschetta. The versatility of this Spring Asparagus and Grain Salad Recipe lets your creativity shine.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store them in an airtight container in the refrigerator. The salad will keep well for up to two days, although the herbs may start to fade slightly in vibrancy. Give it a gentle toss before serving again.
Freezing
This salad is best enjoyed fresh and does not freeze well because asparagus and peas tend to lose their texture after freezing and thawing. For optimal taste and texture, avoid freezing and consume within a couple of days.
Reheating
If you prefer the salad warm, gently reheat just the asparagus and peas portion in a hot pan for a minute or two, then combine again with the other ingredients. Avoid microwaving the entire salad to preserve the freshness of the herbs and the brightness of the lemon.
FAQs
Can I use other grains instead of brown rice?
Absolutely! Quinoa, farro, or barley make excellent alternatives and add their unique textures and flavors, making the salad your own while keeping that hearty, wholesome grain element.
Is this salad suitable for a vegan diet?
You can easily make it vegan by omitting the parmesan or swapping it for a plant-based cheese or nutritional yeast, which adds a savory note without compromising the vibrant flavors.
How long does it take to prepare this salad?
The entire process takes about 20 minutes, making it a fantastic choice when you want something fresh and flavorful in a flash without sacrificing nutrition or taste.
Can I use fresh peas instead of frozen?
Yes! Fresh peas work beautifully if in season; just blanch them briefly to soften and brighten before tossing in. They’ll add an even sweeter note than frozen peas.
What can I add to make this salad more filling?
Adding cooked chicken, chickpeas, toasted nuts, or even a dollop of ricotta can transform this fresh salad into a satisfying main course that still feels light and nourishing.
Final Thoughts
I truly hope you give this Spring Asparagus and Grain Salad Recipe a try soon—it’s one of those dishes that never fails to brighten my table and lift my mood with its fresh, vibrant flavors. Easy to make and endlessly adaptable, it celebrates the best of spring in every bite. Trust me, once you taste it, you’ll be making it again and again!
Print
Spring Asparagus and Grain Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 3 servings
- Category: Salad
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
A fresh and vibrant Spring Asparagus and Grain Salad combining tender asparagus, sweet peas, brown rice, crisp radishes, and fragrant herbs, all tossed in a lemony parmesan dressing. Ready in just 20 minutes, this light and nutritious salad is perfect as a side dish or a wholesome lunch.
Ingredients
Vegetables & Herbs
- 2 heaping cups asparagus spears, trimmed and chopped into one-inch pieces (225 g)
- 1 cup frozen peas (125 g)
- 4 radishes, sliced thin (80 g)
- Handful each of basil, mint, and parsley, chopped (8 g of each or 24 g total)
Grains & Dairy
- 1.5 cups cooked brown rice (210 g)
- 2 Tbsp good grated parmesan (14 g)
Other
- Zest and juice from one lemon (25 g juice)
- ¼–½ tsp kosher salt, more to taste
- Cracked pepper, to taste
- Olive oil spray (for cooking)
Instructions
- Prepare the Asparagus: Heat a heavy-bottomed pan over high heat and spray with olive oil. Trim tough ends from the asparagus and chop into one-inch pieces (225 g).
- Cook the Asparagus: Add the chopped asparagus to the hot pan along with a good pinch of kosher salt and cracked pepper. Cook for just two minutes, stirring a few times until the asparagus is bright green and tender-crisp.
- Add Peas: Add the frozen peas to the asparagus in the pan. Toss everything for about 30 seconds to warm the peas and combine flavors. Turn off the heat once peas are thawed and warmed through.
- Combine in Bowl: Transfer the asparagus and peas mixture into a large bowl.
- Add Remaining Ingredients: Add the cooked brown rice, sliced radishes, fresh chopped herbs (basil, mint, and parsley), and grated parmesan to the bowl. Toss everything together until well mixed.
- Dress the Salad: Zest the lemon directly into the bowl. Then juice the lemon, catching any seeds, and add the juice to the salad. Season with additional kosher salt and plenty of cracked pepper to taste.
- Taste and Serve: Taste the salad and adjust the seasoning as needed. Serve immediately as a fresh, flavorful side dish or add cooked chicken or extra greens to make it a heartier meal.
Notes
- Use fresh herbs like basil, mint, and parsley to enhance the salad’s brightness.
- Cooked brown rice can be prepared ahead to save time.
- This salad is best served fresh but can be stored in the refrigerator for up to one day.
- Adjust lemon juice and salt to your taste preferences.
- Adding cooked chicken or greens can transform this side salad into a full meal.
