Asparagus and Pea Salad and a Book Review

 I just finished reading Home Cooking by Laurie Colwin.  Laurie Colwin wrote for Gourmet magazine.  She passed away in 1992.  I had not heard of her prior to receiving this collection of essays from my friend Cam of Culinary Adventures with Camilla.

 This book had me laughing out loud right from the get go.  Laurie was an open, honest and slightly sarcastic character who did not take herself very seriously.  She shared a series of essays on topics that all home cooks and foodies will appreciate and be able to relate.  

I decided to share this delicious salad I had served on Easter after reading her excerpt entititled "About Salad".  I loved in particular this one sentence.  "The basic point of a salad, as every schoolchild ought to know, is that it is green, quick and easy to fix."

Amen Laurie.  I wish I had had the opportunity to learn of you while you were still with us.

Salad, Starters, Vegetables, Asparagus, Peas

Salads

American

Yield: 10 servings

Author: Wendy Klik

Asparagus and Pea Salad

Crisp asparagus, sweet sugar snap peas, and tender baby peas combine with fresh mint and a lemony vinaigrette to make a wonderful start to any meal.

Prep time: 20 MinCook time: 7 MinTotal time: 27 Min

Ingredients

• 1 lb asparagus, woody ends snapped off, cut into 3" pieces
• 2 c. frozen baby peas, thawed
• 1/2 lb. sugar snap peas, trimmed and cut into thirds, diagonally
• 1 shallot, thinly sliced
• 2 T. red wine vinegar
• 2 T. extra virgin olive oil
• zest of one lemon
• salt and pepper, to taste
• handful of mint leaves, coarsely chopped

Instructions

1. Place the shallot and 1 Tablespoon of the Vinegar into a large bowl and let stand for 5 minutes.
2. Blanch the asparagus in boiling water for a few minutes, until bright green and crisp tender. Remove immediately from boiling water to an ice bath to stop cooking. Add the peas and snap peas to the boiling water for 1-2 minutes. Remove to the ice water bath. When completely cooled, drain and pat dry with paper towels.
3. Whisk together the remaining vinegar, olive oil and lemon zest.  Season with salt and pepper. 
4. Add the asparagus and peas to the salad bowl with the shallots.  Add the mint and the vinaigrette.  Toss to combine and coat the vegetables.  Transfer to a platter and serve.

Notes:

Adapted from a recipe found at Williams and Sonoma

Similar Recipes

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Peas and Peanuts

Spring Pea and Mint Salad

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