Asparagus Salad with Peas
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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 salt and pepper |
METHOD:
Zest and juice the lemon. In a small bowl, whisk together zest, juice, oil, and mustard. 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.
Zest and juice the lemon. In a small bowl, whisk together zest, juice, oil, and mustard. 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.