White Asparagus Salad with Persian Feta & Yellow Squash (Elegant Seasonal Side)
Celebrate the spring season with the emergence of the delicate and almost luminous white asparagus. As far as white asparagus recipes go, this salad with chilli feta cheese is nothing like you’ve tasted before!
Why You’ll Love White Asparagus Salad Recipe
White asparagus marks the start of the spring season. It’s a vegetable that has a very short season, so when they are available, it’s time to grab some to make white asparagus recipes.
For white asparagus lovers, you’re probably familiar with the traditional white asparagus recipes with a strict code of preparation.
The most popular ways to eat it are with hollandaise sauce, decadent brown butter, eggs, ham, smoked salmon, boiled potatoes and cheese.
But if you’re tired of eating white asparagus the same way all the time, you need to try this salad recipe.
This white asparagus salad is a light yet indulgent seasonal dish built around tender white asparagus, sweet yellow squash, and creamy Persian feta.
Balanced with peas, herbs, and toasted pine nuts, it’s an elegant white asparagus recipe that works beautifully as a side dish or starter.
A refined white asparagus salad with yellow squash, peas, pine nuts, and Persian feta. Gently cooked vegetables, creamy feta, and fresh herbs come together in a balanced, seasonal side dish.
Recipe Overview
Flavour/Texture: The squash and peas are fairly neutral in flavour, allowing the white asparagus to shine. Soft and delicate, it is accompanied by this ever so creamy Persian fetta and the smoky flavours from the toasted pine nuts.
The Persian fetta is infused in chilli oil, making it spicy, which is such a great combination with the cheese and the white asparagus.
Ease: Unlike most salads, every component does require some cooking. They are, however, easy to do as they are essentially just boiling them for short periods of time. Easy assembly with no salad dressing required.
Time: Total of 30 minutes which includes preparing the white asparagus properly.
Ingredients for White Asparagus Salad with Persian Feta
White asparagus: If you can, purchase the white asparagus individually so you can choose the perfect ones. Also best if you can try and get them all around the same size for consistent cooking.
Yellow squash: The yellow squash adds some much needed colour to the white asparagus recipe as well as adds extra bulk to the side dish. Choose bright yellow squashes that are firm to the touch.
Pine nuts: A simple dry toast in the frying pan will do.
Peas: Easiest to use frozen peas for this white asparagus recipe. Just be sure they are nice and dry before assembly.
Persian fetta with chilli: Noted that this is not something that can be easily procured, but if you can find something similar, we certainly encourage it!
White asparagus provides a delicate, mildly sweet base, while yellow squash and peas add softness and freshness. Persian feta contributes creamy richness with a gentle chilli warmth, and pine nuts bring subtle crunch and nuttiness. Parsley lifts the dish with herbal brightness.
Variations and Substitutions
White asparagus substitute: If you love this recipe, but white asparagus is not in season, feel free to use green asparagus. Don’t use white asparagus from the can or jar.
Yellow squash alternative: You can substitute yellow squash with a small zucchini or courgette.
Pine nut replacement: You can use shaved almonds, chopped pistachios or pecans instead of pine nuts. Just make sure they are lightly toasted to release those lovely aromas.
Persian fetta with chilli: You can easily find Persian fetta for this white asparagus recipe.
The marinated ones come with many different flavours that will mostly be ok to pair up with the vegetables.
If you like the heat but can’t find the flavour, just get normal Persian fetta and drizzle chilli oil on top.
Make it more substantial: Add cooked farro or pearl barley to turn this white asparagus dish into a grain-based side.
Add citrus brightness: A small squeeze of lemon juice just before serving can lift the richness of the feta.
Nut-free option: Replace pine nuts with toasted sunflower seeds for crunch without nuts.
Instructions for White Asparagus Salad
How to Prepare the White Asparagus Recipe
Lay white asparagus flat on a chopping board.
From the bottom of the tip, peel all the way down the stalk.
Cut off the end around 1 cm.
Then cut diagonally into 4-5 pieces.
Keep the tips to one side.
Bring a medium saucepan of water to the boil.
Except for the spears, add the white asparagus for 10 minutes.
With 4 minutes to go, add the spears into the boiling water.
Remove, run under cold water and set aside to dry on paper towels.
How to Prepare The Rest Salad
Take out 3 blocks of Yarra Valley Cheese (YVC) Persian Fetta with Chilli and leave out at room temperature while you prepare the rest of the salad.
Allowing the Persian fetta to warm up at room temperature will make it easier for us to spread it on the plate.
Cut the yellow squash into quarters.
Bring a small saucepan of water to the boil.
Add yellow squash and peas and boil for 3 minutes. Remove, run under cold water and set aside to dry on paper towels.
Pick out a few nice flat leaf parsley leaves for garnish and set aside. Then chop the rest to yield ⅓ cup.
In a small fry pan, dry toast pine nuts for 1-2 minutes or until golden brown. Set aside to cool down.
How To Assemble The Salad
Remove about 6 of the best-looking white asparagus spears and set aside for garnish.
In a medium-sized mixing bowl, add the remaining white asparagus, chopped parsley, yellow squash, peas, 1 tbsp of pine nuts, 2 tbsp of the YVC Persian Fetta with Chilli oil marinate and some salt and pepper to taste.
Gently toss until well combined.
On a plate, smear the 3 blocks of the room temperature YVC Persian Fetta with Chilli on one side of the plate. Cover only a small area.
Add the tossed salad to the other side of the plate without covering the fetta.
Sprinkle some pine nuts on top of salad.
Crumble 2 additional blocks (cold from the fridge) on top of the salad. We prefer this cold from the refrigerator as it remains crumbly and easier to scatter on top of the salad before it becomes too warm.
Tuck the nice-looking white asparagus spears around the salad.
Sprinkle the rest of the pine nuts on top and garnish with the nice-looking parsley leaves.
Drizzle another 2 tsp of YVC Persian Fetta with Chilli oil marinate on top.
Serve the rest of the YVC Persian Fetta with Chilli in a bowl on the side for those who would like more.
Serve.
The white asparagus is peeled, gently boiled, and cooled before being combined with briefly cooked squash and peas. The salad is assembled with herbs, pine nuts, and Persian feta, then plated with a creamy feta smear and finished with reserved asparagus tips.
How to Make This Salad Perfectly [Expert Tips]
Peeling white asparagus: As mentioned above, the outer layer of the white asparagus is bitter and it is also stringy. It doesn’t have a pleasant texture or flavour so you must peel it prior to cooking.
White asparagus tips: The white asparagus spears are cooked for a shorter period as it doesn’t require as much cooking time as the rest of the stalk. If cooked for too long, it would become too soft.
Cheese: 3 blocks of the YVC Persian Fetta with Chilli are taken out at the start of the process to soften and are easier to smear on the plate.
The additional 2 blocks used to crumble on top of the salad towards the end are preferred cold so that it crumbles better and fluffier; otherwise, it will become too soft when it’s too warm.
Avoid overcooking squash: Yellow squash should be just tender, not soft, to preserve structure in the salad.
Season lightly: Persian feta is already salty, so taste before adding extra seasoning.
Plate thoughtfully: Keeping feta and salad partially separate prevents the dish from becoming heavy.
Reserve a few of the best-looking asparagus tips and add them at the very end — this elevates the presentation instantly and signals care and technique.
Frequently Asked Questions
White asparagus has a milder and nuttier flavour compared to its green counterpart.
It sometimes also has a slightly bitter flavour even after you peel off the skin. Green asparagus has a more grassy flavour and this is due to the presence of chlorophyll.
Germans love white asparagus for its milder and nuttier flavour.
They are also usually much thicker and stockier. It is so popular there that it has its own season called Spargelzeit, which literally means white asparagus season.
It is always highly anticipated and is a popular easter side dish.
Much like green asparagus, you can cook white asparagus in numerous ways.
The key to making delicious white asparagus recipes is to ensure you peel off the bitter and stringy outer layer.
Be careful not to slice off the spears. You can then fry, roast, blanch, grill or steam the vegetable to the consistency you desire.
Persian feta is a soft, creamy feta-style cheese often marinated in oil and herbs. It’s less crumbly and more spreadable than traditional Greek feta.
It’s best served at room temperature, where the flavours of the asparagus and Persian feta are most pronounced.
This recipe was developed and tested by The Sidesmith, a specialist salads-and-sides kitchen focused exclusively on vegetable-forward, globally inspired dishes. Each recipe reflects hands-on cooking experience, ingredient knowledge, and repeatable methods designed to deliver confident, flavour-driven results.
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White Asparagus Salad Recipe
Ingredients
Click on the toggle below for conversion to US Cooking Units.
Instructions
Salad
- Take out 3 blocks of Yarra Valley Cheese (YVC) Persian Fetta with Chilli and leave out at room temperature while you prepare the rest of the salad.
- Lay white asparagus flat on a chopping board. From the bottom of the tip, peel all the way down the stalk. Cut off the end around 1 cm. Then cut diagonally into 4-5 pieces. Keep the tips to one side.
- Bring a medium saucepan of water to the boil. Except for the tips, add the white asparagus for 10 minutes. With 4 minutes to go, add the tips into the boiling water. Remove, run under cold water and set aside to dry on paper towels.
- Cut the yellow squash into quarters.
- Bring a small saucepan of water to the boil. Add yellow squash and peas and boil for 3 minutes. Remove, run under cold water and set aside to dry on paper towels.
- Pick out a few nice flat leaf parsley leaves for garnish and set aside. Then chop the rest to yield 1/3 cup.
- In a small fry pan, dry toast pine nuts for 1-2 minutes or until golden brown. Set aside to cool down.
Assembly
- Remove about 6 of the best-looking white asparagus tips and set aside for garnish.
- In a medium sized mixing bowl, add the remaining white asparagus, chopped parsley, yellow squash, peas, 1 tbsp of pine nuts, 2 tbsp of the YVC Persian Fetta with Chilli oil marinate and some salt and pepper to taste. Gently toss until well combined.
- On a plate, smear the 3 blocks of the room temperature YVC Persian Fetta with Chilli on one side of the plate. Cover only a small area.
- Add the tossed salad to the other side of plate without covering the fetta.
- Crumble 2 additional blocks (cold from the fridge) on top of the salad.
- Tuck the nice-looking white asparagus tips around the salad.
- Sprinkle the rest of the pine nuts on top and garnish with the nice-looking parsley leaves.
- Drizzle another 2 tsp of YVC Persian Fetta with Chilli oil marinate on top.
- Serve the rest of the YVC Persian Fetta with Chilli in a bowl on the side for those who would like more.
- Serve.
Notes
- 3 blocks of the YVC Persian Fetta with Chilli is taken out at the start of the process so that it will soften and is easier to smear on the plate. The additional 2 blocks used to crumble on top of the salad towards the end is preferred cold so that it crumbles better and fluffier as otherwise it will become too soft when it’s too warm.
- If white asparagus is not in season, just use the green asparagus. Don’t use the white asparagus from the can or jar.
- The tips of the white asparagus is cooked for a shorter period of time as it doesn’t require as much cooking time as the rest of the stalk. If cooked or too long it would become too soft.
- You can substitute yellow squash with a small zucchini or courgette.
- You can use almonds, pistachios or pecans instead of pine nuts. Just make sure they are lightly toasted too to release those lovely aromas.
- Frozen or fresh peas can be used for this recipe.
Nutrition
*Disclaimer: Nutritional information provided is an estimate only and generated by an online calculator.
Hey there! We’re The Sidesmith!
Phenie
I tell the stories behind our recipes and capture the bits that make us human.
Sammy
I create delicious sides, often Asian-inspired. Easy for everyday meals or great for entertaining.
Amy
Love turning everyday salads and sides into fancy recipes jammed packed with flavour!
This looks incredible, I love white asparagus! Can’t wait to make it.
Thank you so much! We love white asparagus too. Wish we could get it more easily here.
Lovely salad. I think I saw white asparagus in the store. I will make this.
Oh gosh you did you should definitely get it! Wish we could make white asparagus salads more often!
Such a unique recipe! Love this!
Thank you! I just couldn’t resist the white asparagus. They are so rare down in Australia!
This is my kind of salad! Looks so tasty!
Thanks! The Persian fetta in that chilli oil truly is to die for!