Spring pea and asparagus salad
Prep time: 
Cook time: 
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Serves: 4 servings
  • I bunch of asparagus, with the ends trimmed off and the stalk cut in half
  • 2 cups of sugar snap peas
  • 1 cup of fresh shelled spring peas
  • a handful of greens (I used red butter lettuce, but any greens will work)
  • ½ cup of radishes, thinly sliced
  • 2 large carrots, shaved or grated (I created "ribbons" using a vegetable peeler)
  • 1 shallot, roughly chopped
  • 1 tsp of stone ground mustard
  • 1 tbsp of wildflower honey
  • the juice of one lemon
  • 2 tbsp of citrus vinegar
  • ¼ cup of olive oil
  • 1 tsp of salt
  • ½ tsp of pepper
  • 1 large handful of basil, roughly chopped
  • 1 large handful of min, roughly chopped
  1. Fill a large pot with water and bring it to a rolling boil over high heat. Season the water with a generous helping of salt. Blanch the chopped asparagus for one minute, and then quickly drain the asparagus and place in a large ice bath (a bowl filled with water and ice). Allow asparagus to quickly cool down in the ice bath. Then drain/remove asparagus from the ice bath and place asparagus in a bowl either in the fridge or on your counter, until you're ready to use. Repeat with the sugar snap peas and fresh shelled peas (being careful to not overcook the vegetables. The shelled peas will only need about 30-45 second in the boiling water.) You can blanch the vegetables up to a day in advance (but I generally like to cook them at the same time I'm making the salad).
  2. Meanwhile, make the dressing. In a Vitamix (or other high-speed blenders) add the chopped shallot, the juice of one lemon, citrus vinegar, mustard, honey, and salt/pepper. Blend on medium speed for 30 seconds. Then slowly drizzle in the olive oil. Taste and adjust seasoning as necessary. Then add in the chopped herbs and blend for an additional 15-30 seconds on low speed (careful not to over blend the herbs). Transfer the dressing into a glass container until ready to use.
  3. To prepare the salad, in a large serving bowl/platter of your choice create a bed for your salad with the butter lettuce. Then arrange the asparagus and sugar snap peas on top. Fill in with the sliced radishes and carrots and then top it all off with the fresh shelled peas. Drizzle with a generous amount of dressing. Serve and enjoy!
Recipe by at https://graceinthecrumbs.com/2019/04/15/spring-pea-asparagus-salad/