Asparagus salad with lemon vinaigrette

5 from 3 votes

This simple asparagus salad makes a bright and easy side or appetizer, perfect for spring.

Prep Time5

Cook Time10

Total Time15

Course: Appetizer/Starter, Side Dish

Cuisine: American

Servings: +

Calories: 260kcal

Author: Caroline

Snap the ends off the asparagus as low as it will naturally break and break each stem in half. Steam the asparagus until just tender, around 5-10 minutes depending on thickness. Once cooked, remove from water/steamer and either run under cold water or place in a bowl with cold water and a little ice to stop them cooking further.
While asparagus is cooking, thinly slice the radishes. Divide the pea shoots or arugula between plates and lay the sliced radish over the top. Note you might want to cut the pea shoots first if they are long. Roughly tear the mint leaves if larger (or leave whole if small).
Whisk together the oil, lemon juice, honey, salt and pepper for the vinaigrette. Alternatively, you can shake in a small jar. Be sure to give a little stir to make sure the honey is dissolved. You may need to re-shake/whisk right before using.
Warm a small skillet over a medium heat and add the pancetta. Cook, turning once or twice, until gently crisp. Drain and set aside on some kitchen towel to drain a little more.
Arrange the asparagus over the pea shoots/arugula, scatter over the mint and pancetta then drizzle over the dressing and serve.

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