For me, baby asparagus and peas represent spring. And being a such gorgeous spring day today, I couldn’t resist making an asparagus and pea salad for lunch (served with tender marinated spring lamb cutlets of course). In this asparagus and pea salad the vegetables are allowed to shine —the baby peas are sweet, the asparagus succulent, the mint clean and fresh flavoured, and the lemon adds zing. Quite simply, it is a delight to eat and nice and light for a warm spring day.
What you’ll need:
1 bunch baby asparagus (any coarse ends removed)
300g fresh baby peas, shelled
A handful of fresh English spinach leaves
A small handful of freshly picked mint leaves
Juice of half a lemon
4 tbs extra virgin olive oil
80g soft feta or goat’s cheese
Salt and pepper to taste
Bring a small pot of water to the boil on the stove. Once boiling, add the asparagus and shelled peas and blanch for 45 seconds to 1 minute. Drain and immediately place vegetables in a bowl of ice water to stop the cooking process (you want them to still be firm, not soggy).
Place the spinach and mint leaves in a bowl. Remove the asparagus and peas from the ice water and drain. Add to the spinach and mint. Season with salt and pepper, squeeze the lemon juice over the top, drizzle with the olive oil and toss to coat the vegetables.
Arrange the vegetables on a serving platter and crumble the feta or goat’s cheese over the top. Serve immediately.