Asparagus, pea and mint salad

AT A GLANCE

  • Serves 6 people

  • 2 bunches of green asparagus, trimmed and halved diagonally
  • 200 gm each sugarsnap peas and snowpeas, trimmed
  • 1 cup (loosely packed) mint leaves
  • 50 gm pea tendrils (snowpea leaves)
  •  
  • Verjuice and lemon dressing
  • 60 ml (ΒΌ cup) verjuice
  • 2 tbsp extra-virgin olive oil
  • 1 tbsp lemon juice
01   For verjuice and lemon dressing, combine all ingredients and season to taste with sea salt and freshly ground black pepper.
02   Bring a saucepan of salted water to the boil, cook asparagus and peas in batches for 2 minutes or until tender, refresh in iced water. Drain well and place in a bowl, add mint and pea tendrils, dress and toss. Serve immediately.
View Full Site