Homemade lemon mint dressing gives this asparagus and pea salad a refreshing taste. It highlights all the individual flavors of all the ingredients. What a great way to use green peas in season this spring!
Today I officially miss the local farmers’ market. I miss browsing through fresh produce and tasting most of the samples they offer. With this lockdown, I wonder when I will see a farmers’ market again. Because our beaches are closed at the moment, our beach farmers’ market is not happening for a while.
To achieve a creative presentation for this spring salad, the vegetables are layered in a platter. First, the spring greens, then the asparagus, green peas and spring onions. It is important to blanch the asparagus and peas first for better flavor and bright green hue.
You can easily substitute whatever salad greens you prefer. Some people might prefer just butter lettuce, or mesclun mix.
As for the salad dressing, it’s a simple blend of olive oil, fresh lemon juice and mint. After mixing the dressing, sprinkle a few chopped spring onions on top. Wait until serving time before adding the dressing.
Blanch asparagus and peas: Let water simmer in a pot on medium/high heat. Drop asparagus into the simmering water and lower heat to blanch for 3-4 mins. Take out asparagus and quickly rinse it with very cold water. Drain it and set aside. Repeat process with green
peas and blanch for 3 minutes. Take out peas and rinse with cold water, then let it drain.
Meanwhile, make the lemon mint dressing: In a small bowl whisk together salt, lemon juice, pepper, and honey. Slowly add olive oil while whisking. Add in chopped mint and 1/3 of the chopped spring onions. Whisk again. Set aside.
Assemble the salad: In a platter, arrange spring greens, then the asparagus, and green peas. Sprinkle 2/3 of the spring onions on top. At serving time time drizzle dressing on top. Garnish with more fresh mint leaves on top.