Earth Spirit Hearth
  • Home
  • Herb and Spice Shop
  • Recipes by Spice Blends
  • Recipes by Category
  • Seasonal Holiday Dishes
    • First Spring Light
    • Spring Equinox
    • Summer's Dawn
    • Summer Solstice
    • First Harvest
    • Autumn Equinox
    • Hallows' Eve
    • Winter Solstice
  • Methods & Practices
  • Contact Us
our spice blends

Asparagus Salad with Peas

Picture

What you need:
1 bunch asparagus
2 cup peas, fresh or frozen
4 radishes
2 green onions
½ goat cheese
 
Dressing:
1 lemon
1/3 cup olive oil
2 tsp Dijon mustard
1 tsp Summer Herb Garden Savory
salt and pepper
Method:
Zest and juice the lemon. In a small bowl, whisk together zest, juice, oil, mustard, and Summer Herb Garden Savory. Salt and pepper to taste. Set aside.
If using frozen peas, place in a pan, cover with water and heat until peas have thawed. Do not boil. Drain and set aside.
 If using fresh peas, place in pan and cover with water. Let water boil for about a minute or until the peas are blanched. Drain and set aside.
Using a mandolin, carefully shave asparagus long ways into ribbons and slice radishes.
​With a knife, thinly slice green onions.
Mix vegetables in a salad bowl. Toss with dressing. Crumble goat cheese over salad.  ​

  • Home
  • Herb and Spice Shop
  • Recipes by Spice Blends
  • Recipes by Category
  • Seasonal Holiday Dishes
    • First Spring Light
    • Spring Equinox
    • Summer's Dawn
    • Summer Solstice
    • First Harvest
    • Autumn Equinox
    • Hallows' Eve
    • Winter Solstice
  • Methods & Practices
  • Contact Us