This vibrant springtime salad of Asparagus and Baby Peas is a celebration of the changing seasons. Perfect on its own, or served alongside some grilled fish or chicken or even topped with runny poached eggs.
Author: Erin Brooks
Recipe type: Appetiser
Serves: 2 serves
1 bunch Asparagus, woody ends trimmed and broken into bite-sized pieces
1 cup fresh peas (or frozen if preferred), podded
½ cup each of fresh dill and fresh mint leaves, roughly chopped
Edible flowers such as Calendula, Nasturtium and Sage (optional)
50g Greek feta
1 tspn balsamic
1 tbspn extra virgin olive oil
½ tspn lemon juice
Pinch of salt
Pinch of pepper
Bring a large pot of water to the boil.
Blanch asparagus and peas for about 2 minutes – until bright green.
Remove immediately and run under cool water to stop the cooking.
In a medium-sized bowl combine cooked vegetables with leaves, flowers and feta.
In a small jar or bowl combine the balsamic, olive oil, lemon juice, salt and pepper.
Pour over the salad just before serving and gently toss through.
Recipe by she cooks, she gardens at http://shecooksshegardens.com/2014/10/seasonal-spotlight-asparagus/