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Spring Pea and Asparagus Salad

This Spring Pea and Asparagus Salad with whipped ricotta is a fresh, vibrant spring dish layered with crisp vegetables, farro, and a bright herb vinaigrette—perfect for entertaining.
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Course: Main Course, Salad, Side Dish
Cuisine: American
Keyword: asparagus salad, bright green salad, farro salad, Fresh pea salad, green salad, nourishing pea salad, Pea and grain salad, spring farro salad, Spring pea salad, spring salad, summer salad, whipped ricotta and asaparagus salad, whipped ricotta and pea salad
Prep Time: 25 minutes
Total Time: 25 minutes
Servings: 6 servings

Ingredients

Whipped Ricotta

  • 15 oz whole milk ricotta
  • 2 tbsp honey
  • 1 tbsp olive oil
  • Pinch of salt

Salad

  • Fresh spring peas
  • Asparagus cut into 1-inch pieces
  • ½ cup farro cooked
  • 3 –4 radishes thinly sliced
  • 3 –4 scallions chopped
  • 1 cup fresh arugula
  • ½ cup toasted almonds optional

Basil Mint Vinaigrette

  • Juice of 1 lemon
  • 2 tsp honey
  • 1 garlic clove
  • 2 tsp Dijon mustard
  • ¼ cup extra virgin olive oil
  • Salt and pepper
  • ⅓ cup basil
  • 1 tbsp mint leaves

Instructions

Blanch the Peas

  • Bring a pot of salted water to a boil. Add peas and cook for 2 minutes. Transfer immediately to an ice bath, then drain.

Blanch the Asparagus

  • In the same water, cook asparagus for 2–3 minutes until tender-crisp. Transfer to an ice bath, then drain.

Make the Whipped Ricotta

  • Blend ricotta, honey, olive oil, and salt until smooth and creamy. Spread onto a serving platter.

Prepare the Salad

  • In a large bowl, combine peas, asparagus, farro, radishes, arugula, and scallions.

Make the Vinaigrette

  • Blend all vinaigrette ingredients until smooth.

Assemble

  • Toss salad with vinaigrette, then spoon over whipped ricotta.

Finish

  • Top with toasted almonds and serve immediately.