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.

Martha Stewart Living, April 2010 http://www.marthastewart.com/318954/asparagus-and-pea-salad

Rated

80100(1)1

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)

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