Asparagus and Pea Salad

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

  • Servings: 6
Asparagus and Pea Salad

Source: Martha Stewart Living, April 2010

Ingredients

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)

Directions

  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.

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