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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