Asparagus and Double Pea Salad

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This recipe pre-dates my 5 Ingredients philosophy.

Asparagus and Double Pea Salad

From Stonesoup

Feel free to play around with the types of leaves and peas in this salad. I quite liked the pea shoots but have also enjoyed it with baby spinach and as pictured here with watercress. You can also mix up the green veg content. Feel free to sub in green beans, broad beans or even podded peas. The important thing is to keep it fresh, seasonal and g-r-e-e-n.

This time I’ve decided to cool the veg in ice water rather than just running them under the cold water tap. The extra colour retention and crispy texture were well worth the effort of faffing around with a bit of ice.

Serves 6
2 bunches asparagus
150g snow peas (mange-touts), topped & stringed
150g sugar snap peas, topped & stringed
1 bunch mint, leaves picked
1 small bunch watercress, sprigs picked
2T lemon juice
1T rice wine vinegar, optional or substitute extra lemon juice
5T extra virgin olive oil

1. Bring a large saucepan of salted water to the boil. Blanch snow peas and sugar snap peas separately for a few minutes then cool under running water and refresh by soaking in a bowl of iced water.

2. Snap woody bottom ends from the asparagus spears and discard. Snap each spear in halves or thirds and simmer for 3-6 mins or until just tender. Drain and add to the peas in the ice bath.

3. Whisk together lemon juice, vinegar and oil in a large bowl and season well. Toss though leaves and veg and arrange on a serving platter. Serve immediately.