Description
A fresh and vibrant Spring Asparagus and Grain Salad combining tender-crisp asparagus, sweet peas, nutty brown rice, and peppery radishes tossed with fragrant herbs and Parmesan, finished with a zesty lemon dressing. Perfect as a light, healthy side or a vegetarian main.
Ingredients
Scale
Vegetables and Greens
- 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
- 1.5 cups cooked brown rice (210 g)
Dairy
- 2 Tbsp good grated parmesan (14 g)
Seasonings and Others
- 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 lightly with olive oil. Trim tough ends from the asparagus and chop into one-inch pieces. Add them to the pan with a pinch of kosher salt and cracked pepper. Cook for about two minutes, stirring occasionally, until asparagus turns bright green and becomes tender-crisp.
- Add Peas: Add the frozen peas to the asparagus in the hot pan. Toss everything together vigorously for about 30 seconds to warm the peas through and combine the flavors. Turn off the heat once peas are thawed but still vibrant. Transfer this mixture into a large bowl.
- Combine Remaining Ingredients: To the bowl, add the cooked brown rice, thinly sliced radishes, freshly chopped herbs (basil, mint, parsley), and grated Parmesan cheese. Toss everything thoroughly to mix all ingredients evenly.
- Dress the Salad: Zest the lemon directly into the salad bowl to capture the fresh citrus oils, then juice the lemon carefully, catching any seeds, and pour the juice over the salad. Season with additional kosher salt and cracked black pepper to taste.
- Taste and Serve: Give the salad a final taste and adjust seasoning if needed. Serve immediately as a fresh, light side dish or add protein such as cooked chicken for a complete meal.
Notes
- Use fresh herbs like basil, mint, and parsley to brighten the salad with aromatic flavors.
- Cooked brown rice can be prepared ahead of time and chilled, making the salad quick to assemble.
- The asparagus is cooked briefly to maintain its crisp texture and vibrant color.
- Frozen peas are simply warmed through, preserving their natural sweetness and bright green hue.
- Adjust salt and pepper according to personal taste preferences.
- For a vegan version, omit the Parmesan or substitute with a plant-based cheese alternative.
- This salad is best enjoyed fresh but can be refrigerated for up to one day.
