Roasted Asparagus and Pea Salad with Herb Oil

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Bright spring vegetables roasted to tender-crisp perfection, tossed in a fragrant herb-infused oil for a light, refreshing side dish. This Mediterranean-inspired vegetarian recipe, ready in about 25 minutes, pairs asparagus, frozen peas, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 150 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 15 min Serves 4 Mediterranean cuisine 150 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F (200°C). Trim and cut 1 lb asparagus into 2-inch pieces, then toss with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper on a baking sheet.
  2. Step 2: Add 1 cup frozen peas to the asparagus and roast for 15-18 minutes until asparagus is tender and slightly browned.
  3. Step 3: While vegetables roast, whisk 1 tbsp olive oil, 1 tsp lemon zest, 1/4 cup chopped fresh basil, and 1 tbsp chopped fresh dill in a small bowl.
  4. Step 4: Transfer roasted vegetables to a serving bowl. Drizzle with herb oil and toss gently to coat. Season with additional salt and pepper if needed.
  5. Step 5: Sprinkle with 1/4 cup grated Parmesan cheese and serve warm.

Frequently asked questions

How long does Roasted Asparagus and Pea Salad with Herb Oil take to make?

Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Roasted Asparagus and Pea Salad with Herb Oil?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep asparagus from drying out.

Can I substitute ingredients in Roasted Asparagus and Pea Salad with Herb Oil?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Roasted Asparagus and Pea Salad with Herb Oil for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Roasted Asparagus and Pea Salad with Herb Oil?

Mediterranean vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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