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Asparagus and Peas


¼ cup olive oil

¼ cup lemon juice

¼ cup red wine vinegar

Salt and pepper to taste

¼ pound fresh peas

½ pound sugar snap peas

½ pound snow peas

1 pound asparagus, woody ends trimmed, cut into 2-inch pieces

2 tablespoons fresh tarragon leaves

2 ounces feta cheese, cubed

Garnish: pickled red onions

Fresh tarragon takes this cold vegetable salad to a whole new level.


Bring a large pot of water to a boil. Meanwhile, in a medium bowl, combine olive oil, lemon juice, red wine vinegar, salt, and pepper. Set aside. In a large bowl, prepare an ice bath. Blanch peas and asparagus in boiling water for 1 minute, then drain and shock in ice bath. Drain, then toss peas and asparagus with tarragon, feta, and dressing. Adjust salt to taste and garnish with red onions.
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