Description
This vibrant Spring Asparagus and Grain Salad is a quick, fresh, and healthy dish combining tender-crisp asparagus, sweet peas, nutty brown rice, and fresh herbs. Enhanced with lemon zest, parmesan, and a light seasoning, it makes a perfect light lunch or a refreshing side dish for any meal.
Ingredients
Scale
Vegetables and Grains
- 2 heaping cups asparagus spears, trimmed and chopped into one-inch pieces (225 g)
- 1 cup frozen peas (125 g)
- 1.5 cups cooked brown rice (210 g)
- 4 radishes, sliced thin (80 g)
Herbs and Seasoning
- Handful each of basil, mint, and parsley, chopped (8 g of each or 24 g total)
- 2 Tbsp good grated parmesan (14 g)
- Zest and juice from one lemon (25 g juice)
- ¼-½ tsp kosher salt, more to taste
- Cracked pepper, to taste
Cooking Aid
- Olive oil spray (for cooking)
Instructions
- Prepare the Asparagus. Trim the tough ends from the asparagus and chop them into one-inch pieces. This makes sure the asparagus cooks evenly and quickly, retaining a tender-crisp texture.
- Cook the Asparagus. Heat a heavy-bottomed pan over high heat and spray it with olive oil. Add the chopped asparagus along with a good pinch of kosher salt and cracked pepper. Cook for about two minutes, stirring occasionally, until the asparagus turns bright green and is tender-crisp.
- Add the Peas. Add the frozen peas to the asparagus in the hot pan and toss everything together for about 30 seconds to warm the peas and combine flavors. Turn off the heat—this short cooking time is enough to thaw the peas perfectly. Transfer the asparagus and peas mixture into a large bowl.
- Combine Remaining Ingredients. To the bowl, add the cooked brown rice, thinly sliced radishes, freshly chopped basil, mint, parsley, and grated parmesan cheese. Toss all the ingredients until they are evenly mixed.
- Dress the Salad. Zest the lemon directly over the salad bowl, then squeeze the juice of the lemon into the salad carefully, catching any seeds. Season with additional kosher salt and freshly cracked pepper to taste, giving the salad a bright and balanced flavor.
- Taste and Serve. Taste the salad and adjust the seasoning if needed. Serve immediately as a light and refreshing side dish, or add cooked chicken or extra greens if you want a more substantial meal.
Notes
- Use a heavy-bottomed pan to ensure even cooking of the asparagus.
- Do not overcook the asparagus; two minutes keeps it tender-crisp for the best texture.
- Frozen peas are warmed briefly to maintain their bright color and sweetness.
- Fresh herbs like basil, mint, and parsley add a vibrant and fresh flavor that complements the grains and vegetables perfectly.
- The lemon zest and juice bring brightness and help balance the flavors.
- Parmesan adds a subtle umami note, but you can omit or replace it with a vegan alternative for a dairy-free version.
- This salad is best served fresh but can be refrigerated for up to one day.
