A light, bright dish that’s just right for spring meals.
When the farmers markets start filling up with asparagus, fresh peas, and tender greens—you know it’s time to lighten things up in the kitchen. This Spring Asparagus Salad with Sugartown’s Hickory Smoked Trout is a celebration of the season: fresh, vibrant, and full of flavor.
Whether you’re looking for a healthy lunch, a side for grilled mains, or something elegant to bring to the table for brunch, this salad delivers. It’s layered with blanched spring veggies, kissed with citrus, and topped with our signature hickory smoked trout, hand-flaked for just the right smoky finish.
And the best part? It comes together in under 30 minutes.
Recipe: Spring Asparagus Salad with Hickory Smoked Trout
Serves: 4–6 people | Prep Time: 20 min | Cook Time: 5 min
Ingredients
For the salad:
- 3 bunches asparagus, woody ends trimmed (about 2 inches)
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2 cups fresh peas
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1/2 cup sugar snap peas (cut lengthwise to show inside peas)
2 cups little gem lettuce or bibb lettuce
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1/4 cup fresh herbs (mint torn, parsley roughly chopped)
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1 fillet (5–6 oz) Sugartown Hickory Smoked Rainbow Trout, flaked
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1/4 cup goat cheese or feta, crumbled (optional)
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1 lemon, sliced into half moons for garnish
(Meyer lemon is especially nice—save the juice to squeeze over the top before serving)
For the Lemon Vinaigrette:
- 6 tbsp extra virgin olive oil
- Juice of 2 fresh lemons (Meyer lemons if available)
- 1 tsp honey
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Salt and freshly cracked black pepper, to taste
Instructions
1. Blanch the Spring Veggies:
Bring a large pot of salted water to a boil. Add asparagus, fresh peas, and snap peas. Blanch for 1–2 minutes until everything turns vibrant green and is just tender. Immediately transfer to an ice bath to stop the cooking. Once cool, drain well and pat dry with a paper towel. Slice the asparagus in half for easier plating.
2. Make the Lemon Vinaigrette:
In a small bowl or jar, whisk together olive oil, lemon juice, and honey. Season with salt and pepper to taste. This dressing is light and zippy—perfect for letting the vegetables and trout shine.
3. Assemble the Salad:
On a large platter or in a wide bowl, start with the lettuce base. Arrange the asparagus in a crisscross or grouped pattern for visual appeal. Layer on the peas (reserving some to sprinkle on top later), snap peas, and herbs. Drizzle with the vinaigrette and gently toss or lift the leaves to coat evenly. Finish with a final squeeze of lemon juice for brightness.
4. Add the Smoked Trout & Final Touches:
Flake Sugartown’s hickory smoked rainbow trout over the top of the salad. Add crumbled goat cheese or feta if using, and for crunch, toasted almonds or pistachios are a nice optional touch.
5. Serve & Savor:
This salad is best enjoyed slightly chilled or at room temp. It pairs beautifully with crusty bread, grilled chicken, or a glass of crisp white wine. It also makes a standout side for spring pasta dishes or brunch spreads.
A Few Tips from Our Team:
Want to meal prep? Blanch and chill the veggies in advance, but assemble just before serving for freshest results.
Serving a crowd? Double the trout and offer dressing on the side for guests to drizzle their own.
Make it your own: Add other vegetables shaved radish, fennel, or thinly sliced cucumber to mix up the texture.
Looking for Sugartown’s Smoked Trout?
Find it at local markets across the SE Pa and NJ region, McCaffrey's, Wolff's Apple House or Lancaster County Farmers Market or order directly from us here online. It’s hot smoked, richly flavored, and ready to elevate your next meal, quick, easy and seasonally fresh.