We get excited when fresh asparagus and snow peas become abundant in our local markets. The lovely presentation of these wonderful, bright green vegetables makes this a delightful spring and early summer salad. We use both asparagus and snow peas, but if you prefer to make the salad with only one or the other, use 1 ½ pounds of asparagus or a pound of snow peas.
- 1 pound fresh asparagus
- pound snow peas
- 2 Tablespoons fresh lemon juice
- 2 tablespoons peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon dark sesame oil
- 1 tablespoon mild honey, or more to taste
- Sliced scallions
- Mung bean sprouts
- Quartered cherry tomotoes
- Rinse the asparagus and remove the tough stem ends. Steam or boil the spears until tender but still crisp, about 5 minutes. Drain, rinse under a gentle stream of cold running water or plunge into a pot of cold water to cool them quickly, and drain again. Set aside in a serving bowl.
- Remove any tough stem ends from the snow peas. Blanch for just a minute or two, until the color brightens and they are crisp-tender. Drain, rinse with cold water, and drain again. Add the snow peas to the serving bowl and refrigerate.
- When ready to serve, whisk together all of the dressing ingredients in a small bowl until smooth. Drizzle the asparagus and snow peas with the dressing, top with some scallions and mung sprouts, and garnish with a few cherry tomato quarters.
Reprinted from Moosewood Restaurant Daily Special ©1999, Moosewood, Inc., Clarkson Potter, Publishers