Monika’s Asparagus, Pea and Corn Salad is actually a recipe from my mother in law which was passed down to her son and he in turn shared the recipe with me. Isn’t it lovely how these things get passed down from generation to generation. This salad is actually super simple and shhh, don’t tell anyone, but you can make this all year round. Why, well, you will just have to wait until the end of the recipe to find out….

Monika's Asparagus, Pea and Corn Salad

Monika’s Asparagus, Pea and Corn Salad

When I first came to the UK and when I first started to “cook”, I was very anti asparagus, not entirely sure why, I guess because I had never eaten it before and always associated it with being not very nice. Which was a shame, as I could have missed out on a whole lot of goodness. Luckily for me, when I met my husband, he said one day when we were having a BBQ that he would make this salad, I was dubious to say the least, but it was easy and could be rustled up in no time, so I agreed. I devoured it and couldn’t stop eating it, it was that good. Seriously.

Monika's Asparagus, Pea and Corn Salad

Monika’s Asparagus, Pea and Corn Salad

The best thing about this dish is that it is super easy to make and as I mentioned above, you can make it all year round, the secret – is because you can actually use tinned asparagus, corn and tinned peas, which is actually how this recipe started out its life, so if you can’t get hold of fresh asparagus, frozen corn and peas, then by all means, use tinned, it tastes just as good and there is no one here who will judge you for using tinned good. I think actually that tinned goods have a place in every chef’s life, especially when produce is out of season and yes, I know there are some who say we shouldn’t eat produce out of season, but hey, if it is in the cans, and I feel like (within reason) then I will eat it. Look at tinned tomatoes for example.

Monika's Asparagus, Pea and Corn Salad

Monika’s Asparagus, Pea and Corn Salad

Anyway, I digress, back to Monika’s Asparagus, pea and corn salad. With the addition of some mayo, salt, pepper and vinegar and some mustard, you have yourself a salad which no one else would have. The flavours sing on your palate and really pair well with grilled meat. To be honest, this would make quite a nice lunch for work should you wish it or an addition to a fish course in the summer.

Monika's Asparagus, Pea and Corn Salad

Monika’s Asparagus, Pea and Corn Salad

So there you have it, my simple, 3 (main) ingredient salad, perfect for a BBQ, or summer dinner.

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Monika’s Asparagus, Pea and Corn Salad

A wonderful summer salad with 3 main ingredients which will look good on any BBQ or picnic this summer.

  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Total Time: 50 minutes
  • Yield: 8 people

Ingredients

  • 14 Asparagus trimmed
  • 300 grams frozen or tinned sweetcorn
  • 250 grams frozen peas
  • 1 tbsp Olive oil to fry the aspargus
  • 2 1/2 tbsp full fat mayonnaise
  • 1 tbsp dijon mustard
  • 1 tbsp white wine vinegar

Instructions

  1. Heat the oil in a frying pan until hot, then add the asparagus, cook for about 5 minutes until just starting to brown.
  2. Add the sweetcorn and cook for a further 3 minutes until just starting to defrost. Then add the peas and cook for another 2 minutes until the peas are defrosted.
  3. Set aside to cool for about 30 minutes otherwise the mayonnaise will split when you add it to the hot ingredients.
  4. Once cool, add the mayonnaise, mustard, vinegar, salt and pepper and mix well until throughly combined. Taste for seasoning and if needed add a touch more vinegar and salt and pepper. Set aside in the fridge for about 2 hours if not longer to allow the flavours to mix together.

Notes

As I mentioned above, if you wish to make this out of season or simply if you want to use tinned ingredients, this is how you do it –

  1. Ensure that the three tins are roughly equal in weight, so 300g of peas, you should try and use 300g of corn and asparagus, just use your judgement so that everything is roughly equal.
  2. If you use tins, no need to cook any of the ingredients in the cans, simply drain the liquid out and empty contents of each tin into a bowl, then add the mayo, vinegar etc and mix well and set aside for two hours or so.

The reason I set aside for two hours to allow the flavour time to develop and coat everything, if you are time short, then by all means feel free to make it up and serve straight away, most times at BBQ’s the salads does sit for a while whilst the meat is cooked, so feel free to make it on the spot if you need too.