Hello– hope you had the sweetest kind of Easter with family and friends there. We had the grand-girls and their equally grand great-grandparents. And it involved lunch and a not so tranquil Easter egg hunt in the backyard.
Lunch included a salty ham, whipped sweet potatoes, hot biscuits and this salad. It reminds me of a better version of all those “peas & carrots” we ate going up. But it’s bright and fresh and tastes like springtime. Wish I could say the grand-girls loved it! But truth be told their favorites were the chocolate eggs. Though if you’re over 10 years old, I think you would like this spring time salad just fine!
ASPARAGUS & SWEET PEA SALAD WITH CITRUS VINAIGRETTE
2 bunches asparagus (about 1 pound each)
2 cups sweet baby peas (frozen)*
1/2 cup olive oil
2 tab. tarragon vinegar**
4 tab. of fresh orange juice
1 tab. grated orange zest
1 tsp. sugar or honey
salt & freshly ground pepper to taste
Crack off he woody stems of the asparagus and drop it into a baking dish of slightly salted water. Pop it into the microwave for 3 or 4 minutes, until the asparagus is tender enough to eat but still crispy.
Defrost the peas in the microwave for just 1 to minutes, so they are tender, but still firm (no mushy peas!!)
Layer the asparagus and then the peas onto a pretty platter.
To make the dressing, grate the zest off of the orange and then juice it to produce 4 tab. orange juice. Mix that with the olive oil, vinegar and sugar (or honey). Shake it all up in a closed container with a tight fitting lid. Then salt & pepper just enough to wake up the flavors.
Drizzle the dressing over the veggies when you are ready to set it all on the table. Served at room temperature. Makes about 8 big servings.
*If you can find fresh baby peas, all the better. My grocery is not fancy enough for that.
**Whatever your favorite vinegar is fine– I would also use every day cider vinegar.