Asparagus and Pea Salad

This asparagus and pea salad is a refreshing and flavorful side dish that's perfect for spring and summer. The asparagus is blanched until tender-crisp, and then combined with fresh peas, red onion, mint, and parsley. A simple dressing made with olive oil, lemon juice, Dijon mustard, salt, and pepper brings it all together.

This recipe was inspired by a salad I had at a restaurant in Paris. I was so impressed by the combination of flavors and textures that I knew I had to recreate it at home. I experimented with different ingredients and proportions until I came up with this recipe, which I think is even better than the original.

Prep time: 15 | Cook time: 5 | Serves: 4

Ingredients

• 1 pound asparagus, trimmed and cut into 1-inch pieces
• 1 cup fresh or frozen peas
• 1/2 red onion, thinly sliced
• 1/4 cup fresh mint, chopped
• 1/4 cup fresh parsley, chopped
• 1/4 cup olive oil
• 2 tablespoons lemon juice
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Instructions

1. Bring a large pot of salted water to a boil.
2. Add the asparagus and cook for 2-3 minutes, or until tender-crisp.
3. Remove the asparagus from the pot and plunge it into a bowl of ice water to stop the cooking process.
4. Drain the asparagus and peas and place them in a large bowl.
5. Add the red onion, mint, and parsley to the bowl.
6. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, and pepper.
7. Pour the dressing over the salad and toss to combine.
8. Serve immediately or chill for later.

Why It Works

• Blanching the asparagus helps to preserve its bright green color and crisp texture.
• The combination of asparagus, peas, red onion, mint, and parsley provides a variety of flavors and textures.
• The simple dressing is light and flavorful, and it doesn't overpower the other ingredients.