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


Recipe Summary



For the Dressing
For the Salad


Instructions Checklist
  • 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.

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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. :)