Best 10 Asain Snow Peas And Asparagus Salad Recipes

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Ready to embark on a culinary journey inspired by the vibrant flavors of Asia? Indulge in the fresh, crisp, and vibrant flavors of snow peas and asparagus, perfectly balanced with a zesty dressing. This delightful salad celebrates the beautiful marriage of crisp textures and bright, aromatic flavors, making it an ideal dish for any occasion. Get ready to tantalize your taste buds with a symphony of flavors and textures in this delectable Asian Snow Peas and Asparagus Salad.

Let's cook with our recipes!

ASPARAGUS, SNOW PEA, AND RADISH SALAD



Asparagus, Snow Pea, and Radish Salad image

This recipe came from a close family friend. We have it every Easter and it's always a hit! Thanks Sharon!

Provided by NutritionSuz

Categories     Salad     Vegetable Salad Recipes     Asparagus Salad Recipes

Time 1h12m

Yield 6

Number Of Ingredients 10

1 ¼ pounds asparagus, trimmed and cut diagonally into 1-inch pieces
½ pound snow peas, ends and strings removed, cut diagonally into 1-inch pieces
15 small radishes, trimmed and thinly sliced
3 scallions, thinly sliced
¼ cup fresh snipped dill
3 tablespoons canola oil
1 teaspoon white sugar
¾ teaspoon salt
¼ teaspoon freshly ground black pepper
3 tablespoons freshly squeezed lime juice, or more to taste

Steps:

  • Bring water to a boil in a saucepan. Add asparagus; boil for 1 minute. Add snow peas to asparagus, boil for 1 minute more. Drain and pat dry.
  • Transfer asparagus and snow peas to a large bowl. Add radishes, scallions, and dill; toss salad gently to combine.
  • Whisk oil, sugar, salt, and pepper together in a small bowl; pour over salad and toss to coat. Set aside at room temperature to allow flavors to blend; about 1 hour. Drizzle lime juice over salad; toss gently until combined.

Nutrition Facts : Calories 105.3 calories, Carbohydrate 8.7 g, Fat 7.2 g, Fiber 3.3 g, Protein 3.4 g, SaturatedFat 0.6 g, Sodium 298.2 mg, Sugar 4.3 g

SAUTEED ASPARAGUS AND SNAP PEAS



Sauteed Asparagus and Snap Peas image

Provided by Ina Garten

Categories     side-dish

Time 20m

Yield 6 to 8 servings

Number Of Ingredients 7

1 pound asparagus
3/4-pound sugar snap peas
2 tablespoons good olive oil
Kosher salt
Freshly ground black pepper
Red pepper flakes, optional
Sea salt, for serving

Steps:

  • Cut off the tough ends of the asparagus and slice the stalks diagonally into 2-inch pieces. Snap off the stem ends of the snap peas and pull the string down the length of the vegetable.
  • Warm the olive oil in a large saute pan over a medium heat and add the asparagus and snap peas. Add the salt, pepper, and red pepper flakes, to taste, if desired. Cook for approximately 5 to10 minutes until al dente, tossing occasionally. Sprinkle with sea salt and serve hot.

ASAIN SNOW PEAS AND ASPARAGUS SALAD



ASAIN SNOW PEAS AND ASPARAGUS SALAD image

Categories     Rice     Side     Steam     Low Cal     High Fiber

Yield 6 servings

Number Of Ingredients 9

1 1/2 cup quick-cooking brown rice
3 teaspoon canola oil
2 teaspoon sesame oil
3 tablespoon low-sodium soy sauce
1/2 pound fresh snow peas
1/2 pound fresh asparagus
3 tablespoon sesame seeds
1/2 cup scallions
1/4 teaspoon red pepper flakes

Steps:

  • Toss rice with oils and soy sauce. Mix in snow peas, asparagus, and sesame seeds; toss. Sprinkle with scallions and red pepper flakes.

CRISP SNOW PEA SALAD



Crisp Snow Pea Salad image

A simple Japanese dressing turns crunchy snow peas into a refreshing salad. Great with grilled salmon or chicken. Created by Heather Trim for Food and Drink.

Provided by Leslie

Categories     Salad Dressings

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 lb snow peas
1/4 cup very thinly sliced carrot (Matchstick size)
2 tablespoons soy sauce
2 tablespoons lemon juice
1 tablespoon dark sesame oil
2 1/2 teaspoons granulated sugar
1/2 teaspoon wasabi powder
salt
2 teaspoons sesame seeds, preferably toasted

Steps:

  • Snip ends and remove string from snow peas. Fill a large bowl full of ice water.
  • Bring a large saucepan of salted water to a boil, and add snow peas and carrots.
  • Cook just until snow peas turn bright green, about 15 seconds, drain and plunge into cold water. Drain well and pat dry.
  • Cut snow peas diagonally into ½-inch (1-cm) wide pieces. Place in a bowl along with carrots.
  • To prepare dressing, whisk soy with lemon juice, sesame oil, sugar and wasabi powder, making sure sugar and wasabi powder are dissolved.
  • Stir with snow peas and carrots. Taste and add salt if needed. Sprinkle with sesame seeds.

Nutrition Facts : Calories 106.8, Fat 4.4, SaturatedFat 0.6, Sodium 513.1, Carbohydrate 13.3, Fiber 3.5, Sugar 7.9, Protein 4.5

ASIAN NOODLE SALAD WITH SALMON AND SNOW PEAS



Asian Noodle Salad With Salmon and Snow Peas image

Make and share this Asian Noodle Salad With Salmon and Snow Peas recipe from Food.com.

Provided by ratherbeswimmin

Categories     < 4 Hours

Time 1h12m

Yield 6 serving(s)

Number Of Ingredients 16

2 carrots, peeled and julienned
1/2 lb snow peas, trimmed and julliened
3/4 lb salmon fillet
1 lb Chinese egg noodles
1 tablespoon canola oil
1/4 cup canola oil
2 teaspoons sesame oil
1/4 cup rice wine vinegar
1 tablespoon lime juice
1 tablespoon honey
2 garlic cloves, minced
1 1/2 teaspoons peeled grated fresh ginger
2 tablespoons finely chopped fresh basil, plus sprigs for garnish
2 tablespoons finely chopped of fresh mint, plus sprigs for garnish
salt
cracked black pepper

Steps:

  • Preheat an oven to 400 degrees.
  • Bring a saucepan 2/3 full of water to a boil.
  • Add the carrots and cook for 30 seconds.
  • Using a slotted spoon, scoop out and immerse in a bowl of ice water to stop the cooking.
  • Repeat with the snow peas, cooking them for 1 minute; set aside.
  • Remove and discard any errant bones in the salmon.
  • Place the salmon in a small roasting pan and bake until opaque throughout, about 12 minutes.
  • Let cool, then shred into bite-size pieces.
  • Bring a large pot of water to a boil.
  • Add the noodles, stir, and cook until barely tender and still firm, about 7 minutes.
  • Drain and rinse under cold running water until cooled.
  • Drain well, place in a large transportable bowl, and toss with 1 tablespoon canola oil to keep the noodles from sticking together.
  • In a small bowl, whisk together the ¼ cup canola oil, sesame oil, vinegar, lime juice, honey, garlic, ginger, chopped basil and mint, and salt and pepper to taste.
  • Pour the dressing over the noodles and toss to coat.
  • Add the carrots and snow peas and toss again.
  • Carefully toss in the salmon, keeping the pieces intact.
  • Taste and adjust the seasonings.
  • Garnish with mint and basil sprigs.
  • Cover and keep chilled until ready to serve.

Nutrition Facts : Calories 516.6, Fat 18.9, SaturatedFat 2.4, Cholesterol 90, Sodium 75.2, Carbohydrate 62.7, Fiber 4.2, Sugar 6.8, Protein 23.9

ASPARAGUS, SNOW PEA, AND RADISH SALAD



Asparagus, Snow Pea, and Radish Salad image

This recipe came from a close family friend. We have it every Easter and it's always a hit! Thanks Sharon!

Provided by NutritionSuz

Categories     Asparagus Salad

Time 1h12m

Yield 6

Number Of Ingredients 10

1 ¼ pounds asparagus, trimmed and cut diagonally into 1-inch pieces
½ pound snow peas, ends and strings removed, cut diagonally into 1-inch pieces
15 small radishes, trimmed and thinly sliced
3 scallions, thinly sliced
¼ cup fresh snipped dill
3 tablespoons canola oil
1 teaspoon white sugar
¾ teaspoon salt
¼ teaspoon freshly ground black pepper
3 tablespoons freshly squeezed lime juice, or more to taste

Steps:

  • Bring water to a boil in a saucepan. Add asparagus; boil for 1 minute. Add snow peas to asparagus, boil for 1 minute more. Drain and pat dry.
  • Transfer asparagus and snow peas to a large bowl. Add radishes, scallions, and dill; toss salad gently to combine.
  • Whisk oil, sugar, salt, and pepper together in a small bowl; pour over salad and toss to coat. Set aside at room temperature to allow flavors to blend; about 1 hour. Drizzle lime juice over salad; toss gently until combined.

Nutrition Facts : Calories 105.3 calories, Carbohydrate 8.7 g, Fat 7.2 g, Fiber 3.3 g, Protein 3.4 g, SaturatedFat 0.6 g, Sodium 298.2 mg, Sugar 4.3 g

ASIAN SUGAR SNAP PEAS AND CABBAGE



Asian Sugar Snap Peas and Cabbage image

Looking for a visually appealing and tasty addition to your Chinese New Year buffet? I recommend this simple salad starring crisp, sweet peas and crunchy cabbage. -Carole Resnick, Cleveland, Ohio

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 8 servings.

Number Of Ingredients 9

1 pound fresh sugar snap peas, trimmed
1/4 cup hoisin sauce
1/4 cup reduced-sodium soy sauce
2 tablespoons agave nectar
1 tablespoon lime juice
2 teaspoons rice vinegar
2 teaspoons Sriracha chili sauce or 1 teaspoon hot pepper sauce
8 Chinese or napa cabbage leaves, julienned
1 tablespoon sesame seeds, toasted

Steps:

  • In a large saucepan, bring 6 cups water to a boil. Add peas; cover and cook for 1-2 minutes. Drain and immediately place peas in ice water. Drain and pat dry., For dressing, in a small bowl, whisk the hoisin sauce, soy sauce, agave nectar, lime juice, vinegar and chili sauce. In a large serving bowl, combine the peas, cabbage and sesame seeds. Add dressing; toss to coat.

Nutrition Facts :

SPRING RAMEN BOWL WITH SNAP PEAS AND ASPARAGUS



Spring Ramen Bowl With Snap Peas and Asparagus image

This lighter take on ramen, with snap peas and shaved asparagus, comes from the vegetarian cookbook author Lukas Volger. The flavors are perked up with pounded or grated ginger and lemon zest. You can skip the frizzled scallion garnish, but it does add nice texture to the finished bowl.

Provided by Martha Rose Shulman

Categories     dinner, lunch, noodles, soups and stews, main course

Time 1h30m

Yield 4 servings

Number Of Ingredients 16

8 ounces asparagus, preferably thick stalks
4 dried shiitake mushrooms
2 plump garlic cloves, smashed
4 2-inch squares kombu, or 2 longer sticks
2 tablespoons white or yellow miso paste
1 teaspoon fine sea salt, more to taste
4 ounces sugar snap peas
8 ounces dried or 12 ounces fresh ramen noodles
2 2-inch squares toasted nori
4 large hard-boiled eggs, semi-firm or firm yolks (optional)
Zest of 1/2 to 1 lemon, to taste
Freshly grated ginger, to taste
Toasted sesame oil, for garnish
Neutral oil, such as canola or grapeseed
1/2 bunch scallions, trimmed and cut into 3-inch matchsticks
Fine sea salt

Steps:

  • Snap off the tough ends of the asparagus and set the top parts aside. Combine the tough asparagus ends, mushrooms, garlic and 9 cups water in a stockpot or saucepan and bring to a boil. Reduce heat and simmer for 20 minutes. Add kombu, remove from the heat, and let stand for 30 minutes. Strain out and discard the solids and return the broth to the stockpot.
  • While the broth is simmering, prepare the frizzled scallions, if using: Heat 1/2 inch of oil in a small skillet or saucepan over medium heat. Test temperature by adding a piece of scallion; it should sizzle on contact. Add scallions and cook, stirring frequently, until brown all over but not burned. Use a spider or slotted spoon to transfer to a paper-towel-lined plate. Sprinkle with salt and allow to cool. (Use within a few hours.)
  • In a tall glass or measuring cup, combine miso and a ladleful of hot broth. Purée thoroughly with an immersion blender until smooth. (Alternately, carefully purée in a blender.) Pour mixture back into the stockpot and bring to a bare simmer. Add salt and taste, adding more if necessary. Keep covered over low heat until ready to serve.
  • Use a vegetable peeler to shave the asparagus spears into ribbons. (It's easiest to do this by laying them flat on a cutting board, and using a Y peeler.)
  • Bring another saucepan of salted water to boil and prepare an ice bath. Remove the fibrous strings from the snap peas. (To do so, pinch one end and pull along the straight edge of the pea as if it's a zipper.) Once the water comes to a boil, add snap peas and blanch for 90 seconds. Use a slotted spoon to transfer peas to the ice bath. Reserve the boiling water.
  • Add noodles to the boiling water, in a strainer or the pasta insert that comes with a stockpot, and cook until tender, usually 4 to 7 minutes for dried or 60 to 90 seconds for fresh. Lift out the noodles, reserving the cooking water, and rinse the noodles thoroughly under cold running water. Quickly dunk them back into the hot water to reheat. Divide among four bowls.
  • Just before serving, wave the nori squares over the flame of a gas burner a few times, until the corners curl and they turn crisp, or roast under a broiler, flipping periodically. Slice into thin strips with a chef's knife or crumble with your fingers.
  • Arrange asparagus, snap peas and egg halves, if using, over the noodles in each bowl. Add a pinch of lemon zest and a few gratings of ginger to each bowl, then cover with the piping hot broth. Divide frizzled scallions on top, if using, then garnish each serving with a few drops of sesame oil and the nori. Serve immediately.

Nutrition Facts : @context http, Calories 344, UnsaturatedFat 8 grams, Carbohydrate 48 grams, Fat 14 grams, Fiber 5 grams, Protein 10 grams, SaturatedFat 5 grams, Sodium 1410 milligrams, Sugar 5 grams, TransFat 0 grams

ASIAN BEEF WITH SNOW PEAS



Asian Beef with Snow Peas image

Stir-fried beef in a light gingery sauce. Serve over steamed rice or hot egg noodles.

Provided by MARBALET

Categories     World Cuisine Recipes     Asian     Chinese

Time 15m

Yield 4

Number Of Ingredients 9

3 tablespoons soy sauce
2 tablespoons rice wine
1 tablespoon brown sugar
½ teaspoon cornstarch
1 tablespoon vegetable oil
1 tablespoon minced fresh ginger root
1 tablespoon minced garlic
1 pound beef round steak, cut into thin strips
8 ounces snow peas

Steps:

  • In a small bowl, combine the soy sauce, rice wine, brown sugar and cornstarch. Set aside.
  • Heat oil in a wok or skillet over medium high heat. Stir-fry ginger and garlic for 30 seconds. Add the steak and stir-fry for 2 minutes or until evenly browned. Add the snow peas and stir-fry for an additional 3 minutes. Add the soy sauce mixture, bring to a boil, stirring constantly. Lower heat and simmer until the sauce is thick and smooth. Serve immediately.

Nutrition Facts : Calories 202.5 calories, Carbohydrate 9.7 g, Cholesterol 39.1 mg, Fat 10 g, Fiber 1.5 g, Protein 16 g, SaturatedFat 2.9 g, Sodium 710.8 mg, Sugar 5.5 g

SPICY ASIAN-STYLE PASTA SALAD



Spicy Asian-Style Pasta Salad image

Provided by Erin Renouf Mylroie

Categories     Pasta     Side     Kid-Friendly     Quick & Easy     Back to School     Peanut     Pea     Bell Pepper     Summer     Bon Appétit     California     Small Plates

Yield Serves 6

Number Of Ingredients 11

1 pound linguine, broken in half
4 tablespoons oriental sesame oil
3 tablespoons honey
3 tablespoons soy sauce
3 tablespoons balsamic vinegar
1/4 teaspoon cayenne pepper
3 red bell peppers, seeded, thinly sliced
3 cups snow peas
1 large red onion, thinly sliced
3/4 cup honey-roasted peanuts, coarsely chopped
1/2 cup chopped fresh basil

Steps:

  • Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain very well. Transfer to large bowl.
  • Whisk 3 tablespoons sesame oil, honey, soy sauce, vinegar and cayenne pepper in small bowl to blend. Season with salt. Mix half of dressing into pasta. Heat remaining 1 tablespoon oil in heavy large pot over medium-high heat. Add bell peppers, peas and onion and sauté until just beginning to wilt, about 2 minutes. Add vegetables to pasta. Mix in peanuts, basil and enough dressing to coat. Serve, passing any remaining dressing separately.

Tips:

  • For the best flavor, use fresh snow peas and asparagus. If you can't find fresh snow peas, you can use frozen snow peas that have been thawed and drained.
  • To save time, you can use pre-cooked shrimp or chicken. Be sure to adjust the cooking time accordingly.
  • If you don't have rice vinegar, you can substitute white vinegar or lemon juice.
  • To make the salad more flavorful, you can add a teaspoon of sesame oil or a pinch of red pepper flakes.
  • Serve the salad immediately, or store it in the refrigerator for up to 2 days.

Conclusion:

This Asian snow peas and asparagus salad is a refreshing and flavorful side dish that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. With its combination of fresh vegetables, crunchy nuts, and tangy dressing, this salad is sure to be a hit at your next gathering.

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