Lemony roasted asparagus, new potato and pea salad

recipe Detail


A warm spring salad that’s both versatile and easy to assemble. Serve this lemony asparagus salad with jammy boiled eggs as an Easter lunch starter, side dish or for a light lunch.


- 1 bunch of asparagus

- 1 cup new potatoes

- 1 cup frozen peas

- 2 tablespoons olive oil

- Salt and pepper

- 1 teaspoon dried thyme

- 1 lemon


1. Preheat your oven to 400°F (200°C).

2. Wash and trim the ends of the asparagus. Cut the asparagus into 2-inch pieces.

3. In a large mixing bowl, toss the asparagus with 1 tablespoon of olive oil, 1 teaspoon of dried thyme, and a pinch of salt and pepper.

4. Place the seasoned asparagus on a baking sheet and roast in the oven for 15-20 minutes, until they are tender and slightly crispy.

5. While the asparagus is roasting, wash and quarter the new potatoes. In a pot, cover the potatoes with water and bring to a boil. Cook for 10-12 minutes until the potatoes are fork-tender.

6. In another pot, cook the frozen peas according to package instructions.

7. Once the potatoes are cooked, drain them and add them to a mixing bowl. Add the cooked peas, 1 tablespoon of olive oil, and the juice of 1 lemon.

8. Toss the potato and pea mixture until well combined. Add salt and pepper to taste.

9. Once the asparagus is done roasting, add them to the potato and pea mixture and gently mix together.

10. Serve the lemony roasted asparagus, new potato and pea salad warm as a side dish or as a light main meal. Enjoy!

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