Do you have a favorite veggie?
Mine? Peas please! But asparagus is a top contender! So I was happy to combine them both in this light and lovely springtime salad.
No greens in this green salad. The crunch comes from the al dente texture of the asparagus and peas and the addition of pea shoots. The lemon crème fraiche dressing (with a bit of mustard) would be perfect for the asparagus or peas alone. But it really adds a lush and bright quality to these classic spring vegetables.
Keep it fresh. Yes, it is worth shucking the peas. It forced me to sit still and think!
Crème fraiche. Dijon mustard. Lemon juice. Lemon zest. Thyme. Salt & pepper. Whisk it. Whisk it good.
Enjoy this salad. And springtime!
- fresh asparagus tips
- 2 cups of English peas
- pea shoots
- 6 Tablespoons of crème fraiche
- 4 teaspoons of Dijon mustard
- 4 teaspoons of lemon juice
- a heaping teaspoon of grated lemon zest
- 1 teaspoon of fresh thyme leaves
- salt & pepper to taste
- Bring a large pot of water to a boil.
- Add the peas and blanche for a minute or two.
- Remove the peas to a bowl of ice water.
- Then strain the peas to another bowl and set aside.
- Add the asparagus to the boiling water.
- Blanche for about 3-4 minutes.
- Remove the asparagus to the ice water.
- Drain the asparagus and set aside.
- Place the crème fraiche, Dijon mustard, lemon juice, lemon zest, salt & pepper in a small bowl. Whisk until creamy.
- Add the thyme leaves and season to taste.
- Place the asparagus on a serving platter.
- Cover with peas and then cover with pea shoots.
- Drizzle the lemon dressing over the salad and serve.