Asparagus and Pea Salad
Crisp asparagus and sweet peas are among the first arrivals of the season and pair beautifully in a salad that is refreshing and bright. Lightened with a lemony viniagrette my Asparagus and Pea Salad is easy to make and perfect for spring.
Equipment
- 1 medium saucepan
- 1 medium bowl
- 1 mason jar or an additional small bowl
Ingredients
- 1 pound asparagus
- 2 cups fresh peas or frozen and thawed
- 4 cups lettuce
- 1/4 cup fresh mint
- 4 oz goat cheese, crumbled
- 1/4 cup sunflower seeds
For the viniagrette
- 2 tbsp fresh lemon juice
- 1 tbsp Dijon mustard
- 1 tsp fresh thyme
- 1/4 tsp kosher salt
- 1/4 cup olive oil
Instructions
- Add the lemon juice, dijon mustard, fresh thyme, salt and olive oil to a mason jar and shake well to combine. Set the dressing aside while you prepare the rest of the salad. Alternatively you can add the lemon juice, mustard, thyme, and salt to a small bowl and whisk in the the olive oil until well combined.
- Trim the ends of the asparagus and slice into 2-3" long pieces.
- Add the asparagus and peas to a pot of boiling water and cook for 1 minute. Transfer the vegetables to a bowl filled with ice water to blanch them and stop the cooking.
- Transfer the asparagus and peas to a bowl and add in the viniagrette, toss to combine.
- Lay down a bed of lettuce on the serving platter, or divide the lettuce among 4 plates. Place the dressed asparagus and peas over the lettuce and top with fresh mint, crumbled goat cheese and a sprinkle of sunflower seeds. Serve as desired.
Tried this recipe?Let us know how it was!