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Asparagus and Pea Salad

  • By Pam Langord

Asparagus and Pea Salad

Fresh, crunchy spring veggies with a bright lemony dressing. Spring on a plate.
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Course: Salad
Keyword: asparagus, peas
Prep Time: 30 minutes
Total Time: 30 minutes

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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