Asparagus with spring peas
Photo by Andrew Cebulka

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Serves 6 to 8

  • 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:
  1. Bring a large pot of water to a boil.
  2. Meanwhile, in a medium bowl, combine olive oil, lemon juice, red wine vinegar, salt, and pepper. Set aside.
  3. In a large bowl, prepare an ice bath.
  4. Blanch peas and asparagus in boiling water for 1 minute, then drain and shock in ice bath.
  5. Drain, then toss peas and asparagus with tarragon, feta, and dressing.
  6. Adjust salt to taste and garnish with red onions.
  • Recipe By
    Nico Romo of NICO in Mount Pleasant, South Carolina

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