Spring Pea and Asparagus Salad
Spring Pea & Asparagus Salad
Pair with Diamond Collection Pinot Grigio
- 1 lb asparagus, stalks trimmed and cut into 2” spears
- 1/2 lb yellow French beans, cut into 2” spears
- 10 oz English peas
- 1/2 lb sugar snap peas, cut on the diagonal into 1/2” pieces
- extra virgin olive oil
- 1 handful fresh flat leaf parsley, minced
- 3 tablespoons fresh mint, roughly chopped
- 3 tablespoons fresh chives, minced
- 1 shallot, minced
- 3 garlic cloves, minced
- juice of 1/2 a lemon
- 1 tablespoon finely grated lemon zest
- 1/4 teaspoon kosher salt
- cracked black pepper to taste
Bring the asparagus and beans to a boil in a large pot filled with water just enough to cover them. Cook them for 4-6 minutes until they are tender and vibrant in color.
Drain them into a large colander and run cold water over them to stop the cooking process. Set aside in a large mixing bowl to cool.
Add the English peas and sugar snap peas in another small pot filled with water just enough to cover them. Cook the peas for 2 minutes until they are bright green and tender.
Drain the peas into the colander and run cold water over them to stop the cooking process. Add them into the large mixing bowl with the asparagus and beans.
Continue to add the parsley, mint, and 2 tablespoons of chives to the mixing bowl.
In a small sauté pan, add 2-3 tablespoons of olive oil, shallots, and garlic over low heat. Sauté until the garlic is fragrant and the shallots are slightly translucent, about 3 minutes. Once sautéed, add them to the bowl with the asparagus and beans.
Make the vinaigrette by whisking together the lemon juice, lemon zest, 1/4 cup of olive oil, and salt until it is a smooth and even consistency.
Pour the vinaigrette over the salad and then gently toss it together. Transfer the salad to a large serving bowl or shallow platter.
Sprinkle over the remaining tablespoon of fresh chives and season with cracked black pepper to taste and additional salt if necessary.
Serve immediately or chilled at a later time.