Asparagus Pea Salad

“This salad highlights some of my favorite spring vegetables. It was inspired by a salad I had at a charming little restaurant in the Santa Ynez Mountains of California after Rebecca’s wedding at the Santa Barbara zoo. (The photo below was taken in the outdoor waiting area of that eating establishment.) I particularly like to add a little fresh mint from my garden, but it’s equally delicious with only dill. Whenever I make this salad, I remember those mountains, wine tastings, and fun times at our daughter’s wedding celebration!” ~ Bobbi

Difficulty:

Easy!

Cost:

Moderate

Serves:4people

Serving Size:1 cup

Asparagus Pea Salad

Votes: 2 Rating: 5 You: Rate this recipe!

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Add to Meal Plan: Select Course to Add: BreakfastLunchSnackDinnerDessert This recipe has been added to your Meal Plan

Here's a great way to highlight some of our favorite spring vegetables when they're in season.

• CourseSalads, Sandwiches
• CuisineAmerican

Tools:knife and cutting board, large glass bowl, small bowl or measuring cup

	Prep Time
	10 minutes

Cook Time	Passive Time
2 minutes	2 minutes, or longer to chill

Prep Time 10 minutes

Cook Time Passive Time 2 minutes 2 minutes, or longer to chill

Difficulty: Easy! Cost: Moderate Serves:4people Serving Size:1 cup

Asparagus Pea Salad Votes: 2 Rating: 5 You: Rate this recipe! Print Recipe Add to Meal Plan: Select Course to Add: BreakfastLunchSnackDinnerDessert This recipe has been added to your Meal Plan Here's a great way to highlight some of our favorite spring vegetables when they're in season. CourseSalads, Sandwiches CuisineAmerican Tools:knife and cutting board, large glass bowl, small bowl or measuring cup Prep Time 10 minutes Cook Time Passive Time 2 minutes 2 minutes, or longer to chill Prep Time 10 minutes Cook Time Passive Time 2 minutes 2 minutes, or longer to chill

Ingredients

Vegetables:

• 2 cups asparagus pieces
• 2 cups sugar snap peas *
• 1 cup English peas (fresh or frozen)
• 1/2 tablespoon water

Dressing:

• 1 lemon or 2 tablespoons lemon juice
• 1/2 tablespoon honey
• 1/2 teaspoon dill (dried or fresh)
• 1/4 teaspoon salt
• 1/8 teaspoon ground black pepper (optional)
• 1 tablespoon oil (extra virgin olive oil recommended)

Garnish:

• 1/2 cup ricotta cheese or goat cheese
• fresh mint or dill
• honey to drizzle on top

Servings: people

Units:MetricUS Imperial

Instructions

For vegetables:

1. Remove the tough, bottom portion of about 8 or 10 asparagus stalks. The remaining pieces should be around 6 inches long. Cut each spear on the diagonal, into 1-inch-long pieces. Slice more if needed to make 2 cups. Place in a large glass bowl, or other microwave safe bowl.

   
2. Snap off the stems of the sugar snap peas, and remove the string that runs from end to end. Add to bowl.

   
3. Combine English peas with other vegetables in bowl.

   
4. Add water, then cover with a plate or plastic wrap that has been pierced with a knife a few times. Microwave on high for one minute. Shake the bowl to mix up the vegetables, then microwave on high for another. Let stand while you prepare the dressing.

   

For dressing:

1. If desired, use the small holes of a grater to zest (grate) the lemon peel. Set aside.
2. Juice the lemon. Use 2 tablespoons of the lemon juice. (Alternatively, skip the lemon zest and use bottled lemon juice.)
3. Place all dressing ingredients except oil and lemon zest into a small bowl or a glass measuring cup. Mix with a small whisk (or fork). Slowly mix in oil, until emulsified.

To assemble and serve:

1. Drain any excess water from the vegetables.
2. Add the lemon zest and pour dressing over the vegetables. Toss to coat well. (If desired, add a little fresh, chopped mint at this point.)
3. Serve warm, room temperature, or chilled. Place about 1 cup of vegetables on a plate then top with about 2 tablespoons of ricotta cheese. Garnish with fresh dill or mint.

   
4. If desired, drizzle a little extra honey over the ricotta.

Recipe Notes

SERVING SUGGESTION:

• Serve with salmon and baby new potatoes or steamed baby carrots with butter.

VARIATIONS:

• Add julienne strips of red pepper, for color.
• Substitute snow peas for the sugar snap peas.

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