Ingredients:
- 1 lb. fresh asparagus
- ¼ lb. snow peas
- Peanut dressing
- 2 Tablespoons fresh lemon juice
- 2 tablespoons peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon dark sesame oil
- 1 tablespoon mild honey, or more to taste
- Sliced scallions
- Mung bean sprouts
- Quartered cherry tomotoes
Directions:
Rinse the asparagus and remove the tough stem ends. Steam or boil the spears until tender but still crisp, about 5 minutes. Drain, rinse under a gentle stream of cold running water or plunge into a pot of cold water to cool them quickly, and drain again. Set aside in a serving bowl.
Remove any tough stem ends from the snow peas. Blanch for just a minute or two, until the color brightens and they are crisp-tender. Drain, rinse with cold water, and drain again. Add the snow peas to the serving bowl and refrigerate.
When ready to serve, whisk together all of the dressing ingredients in a small bowl until smooth. Drizzle the asparagus and snow peas with the dressing, top with some scallions and mung sprouts, and garnish with a few cherry tomato quarters.
(Serves 6)
We get excited when fresh asparagus and snow peas become abundant in our local markets. The lovely presentation of these wonderful, bright green vegetables makes this a delightful spring and early summer salad. We use both asparagus and snow peas, but if you prefer to make the salad with only one or the other, use 1 ½ pounds of asparagus or a pound of snow peas.
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