Asparagus, Radish and Pea Salad

1 lb. trimmed fresh asparagus 

6 radishes, thinly sliced

1 cup fresh green peas

1 cup roasted Pignoli nuts

1/2 cup chopped fresh mint

2 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

1/4 tsp each salt and pepper

In a large saucepan, bring 5 cups of water to a boil.  Add asparagus and cook at a simmer for 3 minutes.  Take asparagus out of the water and immediately transfer into a bowl with cold water and ice.  Leave in the ice bath for 1 minute.  Drain asparagus and pat dry.

In a large bowl, add the extra virgin olive oil, lemon juice, salt and pepper. Whisk to combine. Cut asparagus into 3 inch pieces and add it to the bowl.  Add radishes, peas, Pignoli nuts and stir to coat with the dressing.

Top with fresh mint.



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