Asparagus with Spring Pea Puree

Asparagus with Spring Pea Puree

Tender asparagus is smothered with an herby spring pea puree and topped with tangy feta cheese. This side is healthy, vibrant, and packed with spring flavors!
Prep Time 5 minutes
Cook Time 10 minutes
Servings 4 servings as a side
Author India


  • 1 pound asparagus woody ends removed
  • 2 tablespoons olive oil
  • 1/4 cup fresh mint
  • 2 tablespoons fresh basil
  • 1/4 cup fresh dill
  • 3/4 teaspoon salt I use pink Himalayan salt
  • Juice from 1 lemon
  • 1/4 cup crumbled feta
  • 1 1/2 cup frozen sweet peas


  1. Heat a large skillet over medium high heat. Add olive oil, asparagus, and 1/4 teaspoon salt. Sauté until asparagus is bright green and tender, about 6 - 8 minutes.
  2. While asparagus is cooking, bring 3 cups salted water to a boil in a small sauce pan. Add frozen peas and cook for 3 minutes until cooked but not mushy. Reserve 3/4 cup of the water and drain the peas.
  3.  In a blender or food processor, blend the peas, basil, mint, dill, lemon juice, and remaining 1/2 teaspoon salt until a stiff paste is formed. While the blender or food processor is running, slowly drizzle in the water until a smooth sauce is formed. This may take 1/4 - 3/4 cup of water depending on the desired consistency (I prefer to use 1/2 cup of water). Blend until sauce is smooth, roughly 3 - 4 minutes. Taste and adjust seasoning as desired.
  4. Arrange the asparagus on a platter, top with the spring pea puree (there may be extra) and sprinkle with feta before serving. Enjoy!

Recipe Notes

Make it vegan/dairy free: Omit the cheese for an equally flavorful vegan/dairy free side.

Mix it up: Substitute goat cheese for the feta cheese.