Asparagus and Radish Salad: A Fresh Spring Side for Easter

Why This Salad Works for Easter

Spring vegetables don't get much better than asparagus and radishes. Both are at their absolute peak in April, which makes them natural choices for an Easter menu. Asparagus has been associated with springtime celebrations for centuries—the Romans prized it so highly they even had a saying, "faster than cooking asparagus," for anything done quickly.

Radishes often get overlooked, relegated to vegetable trays or garnishes, but they're surprisingly versatile. When sliced thin, they lose some of their intense bite and become crisp, refreshing additions that add visual pop with their bright pink and white coloring. They also happen to symbolize new life and rebirth in some cultures, which fits right in with Easter themes.

Building the Perfect Spring Salad

Quick blanching or roasting helps soften the asparagus while maintaining its structure. Blanching keeps the color vibrant and the texture snappy, while roasting adds a deeper, slightly caramelized flavor. Either method works—it just depends on whether you want brightness or richness.

A simple vinaigrette—just vinegar and olive oil—lets the veggies shine. You don't need a complicated dressing here. The Dijon adds a subtle kick and helps emulsify everything, but the focus stays on the vegetables. White wine vinegar keeps things light, though fresh lemon juice works beautifully too and adds another layer of spring flavor.

Fresh herbs like tarragon or parsley brighten things up. Tarragon has a delicate anise-like quality that pairs exceptionally well with asparagus, while parsley keeps things clean and fresh. Dill also works if that's what you have on hand.

Crumbled feta or shaved Parmesan brings a creamy note that balances the crisp vegetables. Feta adds a tangy, salty element, while Parmesan is more nutty and mild. Both work equally well—use whichever suits your taste or what else you're serving.

Toasted almonds or walnuts add richness and a little something extra. The nuts provide textural contrast and a bit of healthy fat that makes the salad more satisfying. Toast them in a dry skillet for a few minutes until fragrant—this step makes a real difference.

Make-Ahead Tips

You can blanch the asparagus and slice the radishes up to a day ahead. Store them separately in the refrigerator, with the asparagus wrapped in damp paper towels. The vinaigrette can be made several days in advance and kept in a jar in the fridge—just shake it well before using.

Don't dress the salad until right before serving, or it will wilt and lose its crispness. Keep the nuts separate too, adding them at the last minute so they stay crunchy.

Variations to Try

Add some thinly sliced fennel for an extra layer of spring flavor and crunch. Shaved raw asparagus works beautifully if you want to skip cooking altogether—just use a vegetable peeler to create thin ribbons. A handful of peas or snap peas adds sweetness and more green. For protein, top with a soft-boiled egg, grilled chicken, or smoked salmon.

If you want to make it heartier, serve it over quinoa or farro. The grains soak up the vinaigrette and turn this into more of a main dish salad.