Asparagus & Sweet Pea Salad with Citrus Vinaigrette

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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 orange
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.

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16 thoughts on “Asparagus & Sweet Pea Salad with Citrus Vinaigrette

  1. What beautiful, vibrant greens. Your whole Easter meal sounds delicious Rhonda, I’m glad that you had the opportunity to spend quality time with family! I need to try making American style biscuits one day. They always look so delicious (particularly when covered in gravy!)

    • Hey Laura– love, love biscuits! I’m trying to match Larry’s memory of his southern grandmother’s biscuits. She kept a flour drawer and just mixed in ingredients in a indentation in the flour until it felt right, pulled out the dough and cut biscuits (no recipe!). But I don’t make them too often– so much butter!! But there’s nothing homier hot from the oven with sweet jam.
      Hope you have a good week spread out ahead… xo

      • Wow, a flour drawer! That’s amazing, I want to try doing that myself when I have a house (not just a rental!) one day! I know what you mean about matching recipes from your husband’s childhood. My mother in law wasn’t a very adventurous cook but she did make some sort of vanilla slice that Aaron liked. It had pre-made crackers with custard and some other bits and pieces… no recipe. I’ve talked to her about it a few times but I’ll have to get some notes, just to see if I can replicate that boyhood treat! xx

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