Asparagus & Pea Spring Salad with Vegan Cheesy Toasts, an elegant lunch or easy to prepare starter for any occasion! Delicate Asparagus spears, fresh peas and crisp red onion are treated to a light drizzle of oil before being piled high on a slice of crunchy vegan cheesy toast! Delicious and all ready in the time it takes to make a slice of cheese on toast!
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5 from 3 votes

Asparagus & Pea Spring Salad with Vegan Cheesy Toasts

Asparagus & Pea Spring Salad with Vegan Cheesy Toasts, an elegant lunch or easy to prepare starter for any occasion! Delicate Asparagus spears, fresh peas and crisp red onion are treated to a light drizzle of oil before being piled high on a slice of crunchy vegan cheesy toast! Delicious and all ready in the time it takes to make a slice of cheese on toast!
Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Course: Light Lunch
Cuisine: Seasonal British
Servings: 2 People
Author: Midge

Ingredients

  • 8 Asparagus Spears & Stems
  • 1 Red Onion
  • 1 Clove Garlic finely diced or grated
  • 1 tsp Olive OIl
  • 1 tsp Dairyfree Margarine
  • 100 g Frozen Petit Pois or Garden Peas
  • Salt & Black Pepper Optional
  • 30 g Vegan Parmesan grated
  • 2 Slices Wholemeal Bread Glutenfree if needed

Instructions

  • Start with the onion. Remove the skin and slice in half. Place each onion half flat side down and finely slice so you get paper thin rainbow ribbons. Separate the onion ribbons into a sieve before sprinkling lightly with salt. Set aside while you cook the asparagus and peas and rinse in cold water before serving.
  • *Depending on the onion you can often leave this step out but it will remove any bitterness and tame any particularly strong onions. If the Peachicks are eating then I always salt and rinse any onions we are eating raw.
  • Next prepare the Asparagus. Take each spear and slice off the tips about 4 inches from the top. Set aside. Slice what remains of the spears about 1cm thick. I have done it on a slight bias just because it makes it look pretty!
  • Add a small drizzle of Olive Oil to a non-stick frying pan and gently heat the garlic slices. Toss in the Asparagus slices and peas and stir for 2minutes. Add a couple of tablespoons of water before laying the Asparagus tips on top and allow to cook for a further 2 minutes.
  • Then make the toasts. Preheat the grill to medium and gently toast the first side of the bread. You want it to be just slightly crunchier than warm bread. Turn the slices over and brush each with a little Olive Oil before sprinkling with salt and black pepper. Cover each slice with the grated cheese and place back under the grill under the toast is crisp.
  • Finally Assemble the dish. Place the Vegan Cheesy Toasts on a plate. Layer with the dressed pea and asparagus stems. Pile on the crunchy red onion ribbons and finally arrange the asparagus tips on top.
  • Finish with some vegan parmesan shavings and find a quiet sunny spot to enjoy!

Notes

I always use Frozen peas at home, unless they have come out of our garden or allotment.  They are picked and frozen so quickly that they retain all their freshness, vitamins and sweetness.  And using frozen means that we can enjoy beautiful British peas at their best all year round!