Wash the green asparagus thoroughly under cold water. Hold each spear at both ends and bend gently – it will naturally snap where the tender part begins. Discard the woody ends (or save them for making vegetable stock). Cut the tender asparagus spears into 2-3 inch (5-7 cm) pieces on a diagonal angle for an elegant presentation.

Bring a medium pot of salted water to a boil. Add the asparagus pieces and blanch for 2-3 minutes until bright green and tender-crisp (they should still have a slight bite). Immediately drain and plunge into a bowl of ice water to stop the cooking and preserve the vibrant green color. Once cooled (about 1 minute), drain well and pat dry with a clean kitchen towel.

If using fresh peas, boil them in salted water for 3-5 minutes until tender. If using frozen peas, cook according to package directions (usually 2-5 minutes in boiling water). Drain and rinse with cold water to cool them down quickly. Set aside.

Wash the strawberries gently and pat them dry. Remove the green tops and slice each strawberry in half or into quarters if they're very large.

If using a whole pomegranate, cut it in half and tap the back with a wooden spoon over a bowl to release the seeds. Remove any white pith that falls into the bowl. If using pre-packaged seeds, simply measure them out.

Rinse the arugula thoroughly in cold water (it can be sandy). Spin dry in a salad spinner or pat dry with a clean kitchen towel. Place in a large salad bowl.

In a small bowl, whisk together the yogurt or kefir, olive oil, balsamic vinegar, salt, and black pepper until smooth and well combined. Taste and adjust seasoning – add a touch of honey if you prefer a slightly sweeter dressing. Set aside.

Add the cooled asparagus pieces, cooked peas, sliced strawberries, and pomegranate seeds to the bowl with the arugula. If using pine nuts or almonds, add them now (you can also roast them in the pan for a few minutes for extra flavour ;).

Crumble the feta cheese (if using) over the top of the salad. Garnish with fresh fennel fronds or dill for a beautiful finishing touch.

Drizzle the dressing over the salad. Using salad tongs or two large spoons, gently toss everything together until the ingredients are evenly distributed and lightly coated with dressing.

This salad is best enjoyed fresh. Serve as a side dish alongside grilled fish, chicken and quinoa or enjoy it on its own as a light meal. For extra protein, top with grilled chicken breast, pan-seared salmon, soft-boiled eggs, or crispy roasted chickpeas.

★ Nutrition Highlight: Asparagus is rich in folate (vitamin B9), which is essential for cell growth and DNA synthesis. It also contains inulin, a type of prebiotic fiber that feeds beneficial gut bacteria, supporting digestive health and, in turn, skin health through the gut-skin axis.