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Asparagus, pea and mint salad

Australian Gourmet Traveller Christmas side dish recipe for asparagus, pea and mint salad

By Lisa Featherby & Adelaide Lucas
  • 10 mins preparation
  • 6 mins cooking
  • Serves 6
  • Print
Asparagus, pea and mint salad (top)
This fresh salad (top) lightens the load on Christmas Day.


  • 2 bunches of green asparagus, trimmed and halved diagonally
  • 200 gm each sugarsnap peas and snowpeas, trimmed
  • 1 cup mint leaves (loosely packed)
  • 50 gm pea tendrils (snowpea leaves)
Verjuice and lemon dressing
  • 60 ml verjuice (¼ cup)
  • 2 tbsp extra-virgin olive oil
  • 1 tbsp lemon juice


  • 1
    For verjuice and lemon dressing, combine all ingredients and season to taste with sea salt and freshly ground black pepper.
  • 2
    Bring a saucepan of salted water to the boil, cook asparagus and peas in batches for 2 minutes or until tender, refresh in iced water. Drain well and place in a bowl, add mint and pea tendrils, dress and toss. Serve immediately.
  • Author: Lisa Featherby & Adelaide Lucas