New This Month

Asparagus and Pea Shoot Salad


Raw asparagus, peas, and wispy pea shoots are tossed in a creamy, tangy buttermilk dressing laced with tarragon and other herbs.

  • Servings: 6

Source: Martha Stewart Living, April 2010


For the Dressing

  • 1/4 cup low-fat buttermilk
  • 2 tablespoons white balsamic vinegar
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons finely chopped fresh chives
  • 2 tablespoons finely chopped fresh flat-leaf parsley
  • 2 tablespoons finely chopped fresh tarragon
  • Coarse salt and freshly ground pepper

For the Salad

  • Coarse salt and freshly ground pepper
  • 3/4 cup fresh shelled peas
  • 1 bunch asparagus (about 1 pound), trimmed and cut on the bias into 2-inch pieces (about 3 1/2 cups)
  • 6 ounces pea shoots, stems trimmed (about 5 cups)


  1. Make the dressing: Pulse buttermilk, vinegar, oil, chives, parsley, tarragon, and 3/4 teaspoon salt in a blender until emulsified and pale green. Season with pepper.

  2. Make the salad: Prepare an ice bath. Bring a medium pot of lightly salted water to a boil. Add peas; blanch until vibrant green, 3 to 4 minutes. Drain in a colander, and transfer to ice bath. Let stand until cool. Drain in colander.

  3. Arrange asparagus, pea shoots, and peas on a platter. Drizzle with dressing and toss just before serving. Season with pepper.

Reviews Add a comment

  • klb67
    18 MAR, 2010
    Oh, Oh! I grow my own asparagus sprouts and they're great. Sprouts are fantastic. I've never tried pea sprouts but I bet they're delicious! Nothing's better than a fresh, raw pea! 'Cept maybe a bag of potato chips. :)