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Asparagus and Pea Salad picture

Asparagus and Pea Salad

This salad can be made for any season, just use the freshest and best varieties of vegetables you can find. If using heartier vegetables such as Brussels sprouts or broccoli, cook them longer in the boiling water to be sure they are adequately tender.

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  • For the vinaigrette:
  • 6 tablespoons extra virgin olive oil
  • 2 teaspoons lemon zest, plus extra for garnish
  • 2 tablespoons juice from 1 or 2 lemons
  • 2 tablespoons finely chopped fresh parsley
  • 1 small shallot, finely chopped
  • For the salad:
  • 1 cup shelled, fresh English peas (or 1 cup frozen peas, thawed)
  • 2 cups fresh sugar snap peas, cut into 1/2-inch pieces
  • 1 pound fresh asparagus, stalk ends trimmed, and spears cut into 1-inch pieces
  • 2 cups micro greens or pea shoots

Serves 4

  1. Make the vinaigrette by combining all ingredients in a small bowl and whisking well.  Set aside until ready to serve.
  2. Bring a large pot of salted water to the boil.  Have ready an ice bath - a large bowl filled about 1/4 full with ice and a little cold water.
  3. Blanch the peas, sugar snap peas and asparagus by plunging them in the boiling water and cooking for 1 to 1 1/2 minutes.  Remove the vegetables using a wire skimmer and place in the ice bath to cool.  Remove the vegetables from the ice bath and place on a clean kitchen towel to dry.
  4. Place the blanched vegetables in a bowl and toss with about 1/2 of the vinaigrette. Taste and add more vinaigrette, salt and pepper as desired.
  5. Assemble the salad by dividing the vegetables among serving plates.  Top the vegetables with a mound of micro greens or pea shoots.  Drizzle a little vinaigrette over the micro greens and around the plate, sprinkle the remaining lemon zest over the greens and serve.

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