Name: Mint-Infused Spring Pea & Asparagus Salad
Prep time: 15 min
Total time: 15 min
Yield: 6 servings
Cuisine: Other

Pesto & Potatoes Verified

July 11, 2025

10 Ingredients

MEDIUM

Mint-Infused Spring Pea & Asparagus Salad is a perfect side salad for any meal of the day and works so well served alongside a frittata or quiche for brunch.

Mint-Infused Spring Pea & Asparagus Salad cover

From the Cook

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Mint-Infused Spring Pea & Asparagus Salad

Pesto & Potatoes Verified

Ingredients

servings

WarningTreenuts and 1 other allergen identified

Instructions

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Instructions

Bring a pot of water to a boil over high heat. Once boiling, season water with kosher salt.

While water is boiling, wash asparagus and cut it into 2- to 3-inch pieces, cutting on sharp angle.

Add cut asparagus to the boiling water and set a timer for 90 seconds. After that time, add in shelled English peas and blanch for another 90 seconds.

Drain asparagus and peas into a colander and rinse with cold water to stop the cooking.

Meanwhile, make the Mint-Infused Vinaigrette by adding minced shallot, mint-infused olive oil and white balsamic vinegar to a small bowl. Whisk vigorously to emulsify and season with kosher salt and cracked black pepper.

Add blanched asparagus and peas to a large bowl with chopped endive, mint leaves and pistachios. Stir in vinaigrette to coat well and serve.

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Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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STAUB

STAUB Cast Iron Braiser with Glass Lid, Dutch Oven, 3.5-quart, serves 3-4, Made in France, Matte Black

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About the Cook

Pesto & Potatoes

Hi, I’m Reed Dunn, the home cook, food blogger and photographer behind Pesto & Potatoes. This is where I share fresh, seasonal plant-based and pescatarian recipes to inspire you in the kitchen and make answering “what’s for dinner?” a little easier.