Pea and asparagus salad
4 Aug 2015
Prep Time
5 minutes
Cook Time
5 minutes
Total Time
10 minutes
Background
This pea and asparagus salad is ready in 10 minutes. Furthermore it's not meant to be eaten hot, so you can prepare it advance - or at the last minute if you have unexpected guests around! It's a perfect side dish in the summer, particularly for barbecues or roast dinners.
Ingredients
- 200g green asparagus
- 4 handfuls of peas
- 4 handfuls of mangetout or sugarsnap peas
- ½ lemon, Juice and zest
- ½ clove of garlic, pressed
- 4 Tbsp olive oil
- ½ tsp honey
- 3 handfuls of fresh mint leaves
- 2 handfuls of pea shoots (optional)
- Parmesan cheese (vegetarian)
Instructions
- Blanche the asparagus and peas in boiling, lightly salted water for 3-4 minutes. Rinse under cold water and drain.
- Meanwhile, make the dressing: mix the oil with honey, garlic, lemon zest and juice. Season to taste with salt and pepper.
- Place the asparagus and peas in a large serving bowl, add the mint leaves and pea sprouts, then drizzle the dressing on top.
- Using a vegetable peeler, shave some thin parmesan slivers and scatter on top.
- Serve at room temperature.
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Categories
- Meal Type: - Dinner - Everyday - Quick & Easy - Seasonal - Side - Supper
- Cuisines: - British
- Occasions: - Barbecue - Mothers Day - Parties - Picnic - Sunday Lunch
- Ingredients: - Greens & Salads - Other Vegetables
- Health and Diet: - Combination - Dairy Free - Gluten Free - Healthy - Vegetarian
- Skill Levels: - Easy
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