Thin-sliced asparagus is crisp, fresh, and spring-sweet. It’s the star of this asparagus salad, tossed with green peas, radishes, arugula, soft goat cheese and a creamy vinaigrette balanced with lemon and a touch of honey.

A fresh asparagus salad with radishes, leafy greens, and crumbled cheese sits in a white bowl with serving utensils. Nearby are flowers, a small bowl of seasoning, and a plate featuring asparagus and a soft-boiled egg.
Fresh raw asparagus is sweet and crunchy in a salad!

Raw asparagus is one of those ingredients people don’t think to use — until they try it once. When it’s thinly sliced, it’s crisp with a mild, grassy flavor. It almost reminds me of young green fava beans or sugar snap peas. To really celebrate those attributes in this asparagus salad, I added sweet peas, peppery radishes, and a lemony dressing.

I’ve been known to make meals out of salad — the more veggies the better! But there’s something about asparagus that will always be linked to the spring season and the color green.

Why I don’t shave asparagus for this salad

Asparagus is often shaved into ribbons with a vegetable peeler to use in salads. But it can be tedious work and it’s wasteful because you can’t really use the entire stalk. Instead, I’ve found that it’s much easier (and quicker) to thinly slice asparagus with a sharp knife.

Ingredient notes and tips

An enamel tray with a bowl of peas, asparagus stalks, radishes, green onions and arugula inside.
Asparagus pairs deliciously with peas, radishes and baby greens.
  • Fresh asparagus spears: Since you’re eating it raw, freshness really matters. Look for firm, tight tips and stalks that feel smooth and hydrated, not wrinkled or woody. If you snap off a piece and it tastes mildly sweet (not bitter) you’re good to go. If the ends feel dry, trim a little higher than usual to get to the tender part of the stalk. If you prefer not to serve the asparagus raw, blanch the slices in the same saucepan along with the peas. Or if you want to make more of the asparagus, my toasted orzo salad with asparagus and chickpeas uses it as a main ingredient.
  • Radishes: Breakfast radishes or pastel varieties look pretty, but they all have that same peppery bite that I love paired with the richness of the cheese and dressing. Slice them thin so they don’t overpower the rest of the salad
  • Sweet peas: Fresh peas are great when they’re in season, but good-quality frozen peas (thawed) work beautifully here. They add little pops of sweetness and more green color to the salad.

How to prep asparagus for salad:

  • A round cutting board with fresh asparagus spears and their trimmed ends.
    Snap off the tougher ends of the asparagus.
  • A cutting board and knife, with sliced asparagus spears.
    Use a sharp knife to thinly slice the tips and spears on the diagonal.

Put it together

  • A salad bowl with arugula leaves, sliced asparagus, radishes and green onions, with a glass container of lemon dressing, bougainvillea leaves and a dish of lemon zest.
    Combine the asparagus, peas, radishes, green onions and arugula in a serving bowl.
  • A serving bowl of asparagus salad on top of a pink napkin.
    Add the goat cheese and the dressing and toss together.
A serving bowl with chopped asparagus, sliced radishes and goat cheese with with two salad servers.
5 from 10 ratings

Raw Asparagus Salad with Peas and Goat Cheese

Karen Tedesco
Thin-sliced asparagus is crisp, fresh, and spring-sweet. It's the star of this asparagus salad, tossed with green peas, radishes, arugula, soft goat cheese and a creamy vinaigrette balanced with lemon and a touch of honey.
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Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 4 minutes
Total Time: 20 minutes

Ingredients
 

Creamy Lemon Vinaigrette

  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons white wine vinegar
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon plain Greek-style yogurt
  • 1 tablespoon honey or granulated sugar
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly grated lemon zest

Salad

  • 1 ½ pounds fresh asparagus, washed
  • 1 cup shelled peas, fresh or frozen
  • 3-4 thinly sliced radishes
  • 3 thinly sliced green onions
  • 2 cups baby arugula greens
  • ½ cup soft goat cheese, crumbled
  • ¼ cup chopped pistachios or almonds, optional

Instructions
 

Make the vinaigrette

  1. Combine 3 tablespoons extra-virgin olive oil, 2 tablespoons white wine vinegar, 2 tablespoons fresh lemon juice, 1 tablespoon plain Greek-style yogurt, 1 tablespoon honey or granulated sugar, 1 teaspoon kosher salt and 1 teaspoon freshly grated lemon zest in a jar and shake to blend, or whisk in a bowl until smooth and creamy.

Assemble the salad

  1. Snap off the tough ends of 1 ½ pounds fresh asparagus where they naturally break. Thinly slice the asparagus on the diagonal.
  2. Bring a saucepan of water to a boil and drop in 1 cup shelled peas. Cook until they're tender and bright green, 3-4 minutes, then drain in a colander and rinse under cold water. Transfer to a serving bowl.
  3. Add the 3-4 thinly sliced radishes, 3 thinly sliced green onions, 2 cups baby arugula greens and ½ cup soft goat cheese to the bowl. Pour the dressing over the salad and toss well. Sprinkle with ¼ cup chopped pistachios or almonds and serve.

Notes

  • The vinaigrette dressing will keep 5 days refrigerated. Shake it up to blend before using.
  • If you prefer not to serve the asparagus raw, blanch the slices in the same saucepan along with the peas.

Nutrition per serving

Calories: 235kcal Carbohydrates: 16g Protein: 10g Fat: 16g Sodium: 672mg Fiber: 6g Sugar: 9g

Nutrition facts are calculated by third-party software. If you have specific dietary needs, please refer to your favorite calculator.

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