Spring has well and truly sprung in NZ and it's that glorious time of year where things can be all sunshine and lollipops one minute, and sideways icy rain the next. It's also peony season (praise be!) and nearly the silly season, and yet again, the time for new season asparagus. In a former life I was a huge fan of roasting it to within an inch of it's life in the oven, with olive oil, salt and pepper, and sometimes chilli flakes, but this year especially I’ve lightened things up a bit. It’s great just blanched, and it’s great on the barbecue, and I’ve even been successfully just chopping it and chucking it into a bowl of water and then in the microwave for a couple of minutes. I’ve also been munching it raw: my seasonal addiction knows no bounds.

Recipe inside!

Asparagus and pea salad

I have basically just been eating variations of asparagus salads all spring, and this is yet another. Remember to omit or change anything you don't like, it's a forgiving recipe! 


1/2 red onion or 1 shallot, finely diced

1 tsp dijon mustard

Juice of half a lemon 

1 clove garlic, crushed 

1 tbsp white wine vinegar (could sub for rice wine or red wine vinegar)

2 tbsp olive oil 

Pinch sea salt

Whisk all ingredients together in a small bowl with a fork, until emulsified. Taste and adjust as necessary. 


1-2 cups frozen peas

1 bunch asparagus, cut into 3-4cm lengths

1/2 avocado, cut into cubes

2 tbsp sauerkraut (I have a recipe here if you want to try making your own, and you should!)

1/2 cup mixed seeds and nuts of your choice: I used sunflower seeds, pumpkin seeds, and chopped almonds, lightly dry toasted in a frying pan

Few leaves each fresh basil and mint, finely chopped

OPTIONAL EXTRAS: haloumi; smoked salmon; feta; poached or panfried chicken. ALSO: this would make a great topping for toast, along with a eggs. 


Boil a pot of water. Once boiling, drop the peas in and allow to cook for 1 minute. Add the chopped asparagus and cook for another minute. Remove from the heat and drain immediately, then rinse under cold water. Place in a large bowl. 

Add the avocado, sauerkraut, herbs, and nuts and seeds. Pour over the dressing and gently mix to combine. Serve with whatever you like - I used smoked salmon and haloumi for this one and it was great! 







// Posted by Delaney at 3:58 PM // Labels: asparagus, spring, easy dinners