This recipe for bright green, asparagus and sugar snap salad is packed with vitamins and is very refreshing on a warm day. It is light, crisp, and can be plated on a bed of greens and served with a nice grain salad or pilaf for a lovely warm weather lunch or light supper. Toss in the lemon or vinegar at the last minute before serving so the salad doesn’t discolor.
Prep Time: 10 minutes
Cook Time: 2 minutes
Total Time: 12 minutes
Ingredients:
- ½ pound pencil asparagus, cut in 2-inch lengths
- ½ pound sugar snap peas, stems removed
- 1 carrot, sliced thin
- 1 scallion, sliced thin
- 2 tablespoons chopped fresh mint, basil or dill
- 2 tablespoons extra virgin olive oil
- Pinch of sea salt
- 1 tablespoon lemon juice or good quality rice or white wine vinegar
Preparation:
Bring a pot of water to a boil.
Add asparagus, snap peas, and carrots, and blanch for one minute, until the snap peas turn bright green.
Drain and shock with very cold water to stop the vegetables from cooking. Drain well.
Toss the vegetables with scallion, herbs, olive oil, and salt. Add lemon juice just before serving.
Serves 4-6
Copyright 2009 by Jen Hoy
