April 22, 2015

In the Kitchen: Shaved Asparagus & Pea Salad


It wasn't until a few weeks ago that I saw fresh english peas for the first time. I didn't buy any that day, and then feared I had missed my one opportunity when I returned to find them missing. Luckily, the grocery store must have been in-between shipments because I was able to take some home a few weeks later. If you are able to find fresh peas make the splurge. They are more flavorful and tender than the frozen variety allowing them to be the star of a simple salad. You can eat them raw, but a quick boil enhances their sweetness. Paired with a little goat cheese and shaved asparagus, and you have a great salad to shake up your weeknight meals. 

Shaved Asparagus & Pea Salad 

1/2 bunch asparagus, shaved 
3/4 cup shelled fresh peas 
2 ounces goat cheese 
1 garlic clove, minced 
1/2 tablespoon white wine vinegar 
2 tablespoons lemon juice 
1/4 cup olive oil 
salt & pepper 
1 tablespoon fresh mint, chopped 

Bring a small pot of water to a boil. Add peas to boiling water and cook until bright green, which should be less than 1 minute. Remove from heat and place in a ice bath to cool. Remove from ice bath and allow to dry. 

Shave asparagus using a mandoline or vegetable peeler into thin strips. Set aside. Combine asparagus, peas, goat cheese, and half the fresh mint in a serving bowl. 

Whisk together garlic, white wine vinegar, lemon juice, olive oil, salt and pepper. Pour desired amount of dressing over salad and mix gently to combine. Top with remaining mint. Serve chilled. 


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