We get excited when fresh asparagus and snow peas become abundant in our local markets and gardens. 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 1/2 pounds of asparagus or 1 pound of snow peas.
Asparagus & Snow Pea Salad
Prep time:
Cook time:
Total time:
Serves: 4 to 6
GXHILW
Ingredients
- 1 pound fresh asparagus
- ¼ 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 tomatoes
Instructions
- 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.
Notes
PER 4.5-OUNCE SERVING: 97 CALORIES,4.5 G PROTEIN, 5.1 G FAT. 10.8 G CARBOHYDRATES, 0 9 G SATURATED FATTY ACIDS, 0 MG CHOLESTEROL, 299 MG SODIUM, 1.2 G TOTAL DIETARY FIBER