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Pea and asparagus salad

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.
Print Recipe
Prep Time 5 minutes
Cook Time 5 minutes
Resting Time 4 hours
Total Time 10 minutes
Servings: 4 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • 200 g 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

Method
 

  1. Blanche the asparagus and peas in boiling, lightly salted water for 3-4 minutes. Rinse under cold water and drain.
  2. Meanwhile, make the dressing: mix the oil with honey, garlic, lemon zest and juice. Season to taste with salt and pepper.
  3. Place the asparagus and peas in a large serving bowl, add the mint leaves and pea sprouts, then drizzle the dressing on top.
  4. Using a vegetable peeler, shave some thin parmesan slivers and scatter on top.
  5. Serve at room temperature.