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Fresh Gluten-Free Asparagus Pea Salad Recipe with Easy Brown Sugar Glaze

Fresh Gluten-Free Asparagus Pea Salad - featured image
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A light and refreshing gluten-free salad featuring crisp asparagus and sweet peas tossed in a sticky brown sugar glaze, perfect for spring and summer gatherings.

Ingredients

Scale
  • 1 pound fresh asparagus, trimmed and cut into 2-inch pieces
  • 1 cup fresh or thawed frozen sweet green peas
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons brown sugar (light or dark)
  • 1 tablespoon apple cider vinegar
  • ½ teaspoon sea salt
  • ¼ teaspoon freshly ground black pepper
  • 1 clove minced garlic (optional)
  • 2 tablespoons chopped fresh mint or basil
  • ¼ cup toasted slivered almonds or chopped pecans (optional)

Instructions

  1. Rinse 1 pound of fresh asparagus under cold water. Snap off the woody ends by bending each stalk gently until it breaks naturally, then cut into 2-inch pieces.
  2. Bring a large pot of salted water to a boil. Add the asparagus pieces and cook for 2 minutes. Add 1 cup of fresh or frozen peas and cook for another 1 minute. Drain immediately using a colander and transfer the veggies to a bowl of ice water to stop the cooking. Drain again and pat dry with paper towels.
  3. In a small bowl, whisk together 2 tablespoons brown sugar, 2 tablespoons extra virgin olive oil, 1 tablespoon apple cider vinegar, ½ teaspoon sea salt, ¼ teaspoon freshly ground black pepper, and 1 minced garlic clove (optional) until the sugar dissolves and the glaze is smooth.
  4. In a large mixing bowl, combine the blanched asparagus and peas with the glaze. Toss gently but thoroughly to coat every piece. Add 2 tablespoons chopped fresh mint or basil and ¼ cup toasted slivered almonds or chopped pecans, if using. Toss lightly again.
  5. Let the salad sit at room temperature for 10-15 minutes before serving to allow the glaze to soak in and flavors to meld.

Notes

If asparagus is thicker than usual, increase blanching time by 30 seconds to 1 minute. Add a splash of water or extra vinegar if the glaze feels too thick. For vegan version, substitute brown sugar glaze with maple syrup and apple cider vinegar. Toast nuts carefully to avoid burning. Salad can be stored in the refrigerator for up to 2 days; keep glaze separate for best texture.

Nutrition

Keywords: gluten-free, asparagus salad, pea salad, brown sugar glaze, spring salad, healthy side dish, easy salad, vegetarian, vegan option

Find it online: https://fuzzyforker.com/fresh-gluten-free-asparagus-pea-salad-recipe-with-easy-brown-sugar-glaze/