This warm roasted vegetable salad uses fresh asparagus, frozen peas, and garlic to create an absolutely unforgettable spring salad. Topped with sliced hard-boiled eggs and a creamy parsley and chive dressing, this salad is anything but boring.

I could pretty much live on salad, yet that somehow doesn’t mean that I would necessarily lose weight doing so. You see, I have a habit of topping my salads with things like cheese, fried chicken, cheese, fried calamari, cheese, fried pork chops, and yes, you guessed it, more cheese. So, it’s not too surprising that this particular salad, made using spring asparagus and frozen peas, isn’t exactly the healthiest salad to ever hit a salad plate. It is, however, probably one of the best salads that I’ve ever had the pleasure of scarfing down, probably due to the creamy parsley and chive salad dressing it’s literally smothered in. If I can eat a salad without cheese or anything fried on top of it and be totally satisfied, you know it must be crazy yummy and worth making.

Ingredients:

Salad Dressing:

• 4 Tablespoons Heavy Whipping Cream
• 2 Tablespoons Mayonnaise
• 1/2 Cup Finely Chopped Parsley
• 1 Tablespoon Finely Chopped Chives
• 1 Teaspoon Hot Sauce
• 1/4 Teaspoon Ground Sea Salt
• 1/4 Teaspoon Finely Ground Black Pepper

Salad:

• 1 Bunch Asparagus
• 1 (10-oz.) Bag Frozen Peas
• 4 Garlic Cloves, Peeled & Roughly Chopped
• 2 Tablespoons Extra Virgin Olive Oil
• Juice of 1 Lemon
• 1/4 Teaspoon Ground Sea Salt
• 2 Hard-Boiled Eggs, Peeled & Sliced

Directions:

Salad Dressing:

1. Mix all of the ingredients together in a small bowl; set aside.

Salad:

1. Preheat oven to 425 degrees.
2. Rinse the asparagus, snap off the ends, and then cut each spear into three equal pieces.
3. Place the asparagus, peas, and garlic on a baking sheet. Sprinkle with the olive oil, lemon juice, and salt. Mix to combine and then roast for 17 minutes.
4. Place the roasted vegetables onto salad plates, add egg slices, and then top with salad dressing.

Suggestions:

• This recipe will yield two to four servings. It will either make two dinner salads or four side salads.
• Grind a little bit of pepper over each salad before serving.
• This salad can be eaten either warm or cold, however, I suggest eating it warm.
• Use an egg slicer to slice the hard-boiled eggs.

Improvements:

• Add crispy bacon or chopped ham to this salad.
• Top the vegetables with uncooked shrimp after they have roasted for 5 minutes, and then continue to roast them for an additional 12 minutes.
• Add finely chopped carrots to the vegetable mixture.
• Garnish the salad with finely sliced radishes.

Print

Yum

Creamy Roasted Asparagus & Pea Salad

Ingredients:

Salad Dressing:
• 4 Tablespoons Heavy Whipping Cream
• 2 Tablespoons Mayonnaise
• 1/2 Cup Finely Chopped Parsley
• 1 Tablespoon Finely Chopped Chives
• 1 Teaspoon Hot Sauce
• 1/4 Teaspoon Ground Sea Salt
• 1/4 Teaspoon Finely Ground Black Pepper
Salad:
• 1 Bunch Asparagus
• 1 (10-oz.) Bag Frozen Peas
• 4 Garlic Cloves, Peeled & Roughly Chopped
• 2 Tablespoons Extra Virgin Olive Oil
• Juice of 1 Lemon
• 1/4 Teaspoon Ground Sea Salt
• 2 Hard-Boiled Eggs, Peeled & Sliced

Directions:

Salad Dressing:
1. Mix all of the ingredients together in a small bowl; set aside.
Salad:
2. Preheat oven to 425 degrees.
3. Rinse the asparagus, snap off the ends, and then cut each spear into three equal pieces.
4. Place the asparagus, peas, and garlic on a baking sheet. Sprinkle with the olive oil, lemon juice, and salt. Mix to combine and then roast for 17 minutes.
5. Place the roasted vegetables onto salad plates, add egg slices, and then top with salad dressing.

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Please make sure to check out the other great “Asparagus & Cream” Improv Cooking Challenge recipes below.

• Asparagus & Mushroom Oven-Baked Risotto from Stuff & Nonsense
• Asparagus and Mushroom Tortellini from Cookaholic Wife
• Asparagus au Gratin from Reviews, Chews, & How-Tos
• Creamy Asparagus Pasta from Sneha’s Recipe
• Creamy Asparagus Soup from A Day in the Life on the Farm
• Creamy Roasted Asparagus & Pea Salad from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Roasted Asparagus with Speck and Creamy Horseradish Sauce from Palatable Pastime