Description
This vibrant Spring Asparagus and Grain Salad combines tender-crisp asparagus, sweet peas, nutty brown rice, and fresh herbs, all tossed in a zesty lemon dressing. A quick and nutritious dish perfect for a light lunch or a flavorful side in just 20 minutes.
Ingredients
Scale
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 & Cheese
- 1.5 cups cooked brown rice (210 g)
- 2 Tbsp good grated parmesan (14 g)
Dressing & Seasoning
- 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: Trim the tough ends from the asparagus and chop them into one-inch pieces. Heat a heavy-bottomed pan over high heat and spray with olive oil. Add the asparagus to the pan with a good pinch of kosher salt and cracked pepper.
- Cook the Asparagus: Sauté the asparagus for about two minutes, stirring occasionally, until they turn bright green and become tender-crisp.
- Add Peas: Add the frozen peas to the asparagus in the hot pan. Toss everything together for about 30 seconds to warm the peas and combine flavors. Turn off the heat once the peas are thawed.
- Transfer to Bowl: Move the asparagus and peas mixture to a large mixing bowl to prepare for combining other ingredients.
- Combine Remaining Ingredients: Add the cooked brown rice, thinly sliced radishes, chopped fresh herbs (basil, mint, and parsley), and grated parmesan cheese to the bowl. Toss well until all ingredients are evenly mixed.
- Dress the Salad: Zest the lemon directly into the bowl, then juice it, ensuring to catch any seeds, and add the juice to the salad. Season with additional kosher salt and plenty of cracked pepper to taste.
- Taste and Adjust: Taste the salad and adjust seasoning if needed. Serve immediately as a fresh side dish or add cooked chicken or extra greens for a more filling meal.
Notes
- Use fresh herbs for the best flavor, but dried herbs can be substituted if necessary.
- For a vegan option, omit the parmesan or use a plant-based cheese alternative.
- You can substitute brown rice with quinoa or farro for a different grain texture.
- This salad is best served fresh but can be stored in the refrigerator for up to 1 day.
- Add toasted nuts such as almonds or walnuts for extra crunch and protein.
