Asparagus & Snow Pea Salad

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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.

Asparagus & Snow Pea Salad
Recipe type: Salad
Prep time: 
Total time: 
  • 1 pound fresh asparagus
  • pound snow peas
Peanut Dressing
  • 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
  1. 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.
  2. 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.
  3. 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

Nutrition Information
Serving size: 4.5 oz Calories: 97 Fat: 5.1 Saturated fat: .9 g Carbohydrates: 10.8 Protein: 4.5 g