Asparagus, Snap Pea and Avocado Salad

READY IN: 30mins
Recipe by carolinafan

From Everyday Food magazine.

Top Review by Georgiapea

Well, I needed something that used up my asparagus and an avocado that's not going to make it much longer. I threw in a bit of spinach in for fun. I gave it a 4 because I thought it was a bit bland. HOWEVER, if I'd made just the way it's stated I think it would've been more flavorful. I used olive oil instead of butter and I didn't use 4 T - as that is A LOT! I also didn't use as much cheese. So, if you do that I would recommend adding basil (I killed my plant, so that didn't happen) or another strong flavored herb or spice to add a bit of zing. All that said, it was very good - bright and colorful - wonderful use of all the veg I had in my fridge. Thanks!

Ingredients Nutrition


  1. In a large pot of boiling salted water, cook asparagus until bright green, about 2 minutes. Add snap peas; cook 30 seconds. With a slotted spoon or a small sieve, scoop out vegetables; transfer to a bowl.
  2. Return water to a boil; add pasta and cook until al dente, according to package directions. Drain; reserving 1 cup pasta water; set pasta aside in colander.
  3. In pasta pot, melt 2 tablespoons butter over medium heat. Add asparagus, snap peas and garlic; season with salt and pepper. Cook, tossing until vegetables are crisp-tender; about 2 minutes. Add remaining 2 tablespoons butter, cooked pasta, avocado, herbs, cheese, and reserved pasta water. Toss to combine; season with salt and pepper. Serve topped with additional cheese; if desired.

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