Roasted Asparagus and Pea Salad

    10m prep time
    20m total time
    Easy level
    10 ingredients

Celebrate the short but glorious British asparagus season with this vibrant Asparagus and Pea Salad. Featuring tender, roasted asparagus and peas, this dish is a true taste of spring. Tossed with a zesty dressing and fresh herbs, it’s light, crisp, and perfect for warm days.

Method

Based on 2 servings, adjust as needed.

Step 1

Heat oven to 220C/200C fan/gas 7. Mix the yoghurt, mustard and honey together. Add the lemon zest, then add the juice and some seasoning to taste. Squeeze any remaining lemon juice over the watercress.

Step 2

Tear the bread into rough chunks and put them on a large roasting tray with the asparagus. Toss both in the olive oil and seasoning, and roast for 10 mins until the asparagus is tender and croutons are golden.

Step 3

Meanwhile, cook the eggs in a pan of boiling water for 5 mins, then add the frozen peas and cook for 1 min more. Drain and rinse both under cold water until cool. Peel the eggs, then cut into quarters. The yolks should be a little bit "jammy".

Step 4

To assemble, mix the asparagus and peas through the watercress, then toss through the creamy dressing. Nestle in the eggs and croutons, and serve.
  • Ingredients
  • Based on 2 servings
  • 3tbsp Natural Yoghurt 1 x Sainsbury's Greek Style Natural Yogurt 200g
  • 1 heaped tsp Wholegrain Mustard 1 x Sainsbury's Wholegrain Mustard 180g
  • 1 tsp Honey 1 x Sainsbury's Runny Honey 340g
  • 0.5 Lemon, zested and juiced 1 x Sainsbury's Lemons
  • 2 Eggs 1 x Sainsbury's British Free Range Eggs Medium x6
  • 1.5tbsp Olive Oil 1 x Sainsbury's Olive Oil 500ml
  • 80g Watercress 1 x Sainsbury's Spinach Watercress & Rocket 100g
  • 200g Asparagus, tough ends removed 1 x Sainsbury's Asparagus Spears
  • 200g Frozen Peas 1 x Sainsbury's Garden Peas 910g
  • 1 large slice Sourdough Bread, torn into chunks 1 x Jason's Sourdough The Great White Bread 450g
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