Asparagus and Pea Salad
Fresh, crunchy spring veggies with a bright lemony dressing. Spring on a plate.
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Ingredients
- 1 bunch asparagus if thin stalks, can be used raw. Thicker stalks will need to be blanched first.
- 3/4 cup English peas already shelled
- 3/4 cup Sugar Snap peas sliced
- 2 tbsp shallot minced
- 1 tbsp lemon zest
- 1/4 cup lemon juice freshly squeezed
- 1 tsp honey or to taste
- 1/2 tbsp dijon mustard
- 1/3 cup olive or avocado oil
- 1/4 cup mint leaves chiffonade (sliced in thing ribbons)
- salt and pepper to taste
- Pea shoots for garnish
Instructions
- Slice asparagus into 2 inch long pieces
- Combine asparagus, peas and pea pods in a bowl
- In a small bowl, whisk together shallot, zest, juice and oil. Salt and pepper to taste.
- Drizzle asparagus and peas with dressing. Be careful not to over dress. Let sit for 10-15 minutes. Toss with mint just before serving
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