Asparagus and Pea Salad

Name: Asparagus and Pea Salad
Prep time: 15 min
Total time: 15 min
Yield: 8
Cuisine: Mediterranean
Ingredients: 2 bunch Asparagus (2-3 bunches fresh pencil asparagus, cleaned trimmed, washed, dried and chopped into pea size pieces *it should amount to 4 cups once it is chopped (Discard the bottom of the asparagus. will be completely discarded.) — up to 3); 12 oz Green Peas (12 ounces of frozen peas, thawed in the fridge a few hours before); 6 pieces Scallion (6 scallions, finely sliced); 1 cup Parmigiano Reggiano (1 cup of freshly grated Parmigiano reggiano); 1 tbsp Red Wine Vinegar (1 tablespoon of red wine vinegar); 10 pieces Basil (10 basil leaves, packed together and thinly sliced); 1 piece Lemon (Zest and juice of 1 lemon); ½ cup Extra Virgin Olive Oil (1/2 cup extra Virgin olive oil); ½ tsp Table Salt (1/2 teaspoon of salt and freshly cracked pepper)

A fresh, no-cook salad of chopped pencil asparagus, peas, and scallions tossed with Parmigiano Reggiano, lemon, and a red wine vinegar-olive oil dressing, then chilled.

15 minMediterranean

Servings8

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Vegetarian
Gluten Free
Pescatarian

Steps

1Prep the asparagus. (Be sure the asparagus is thoroughly dried after rinsing. If it is wet it won’t absorb the flavors. *See note about prepping asparagus.)
2In a bowl add all the ingredients except for the cheese and mix until totally combined.
3Then mix in the cheese. Mix together and let sit in the fridge for 10 minutes to allow the flavors to penetrate the asparagus.
4Serve cold as is or over lettuce. You can make this recipe a few hours before serving, but not overnight. If it sits too long the peas may brown and the asparagus looses its crunch.