Name: Asparagus and Peas
Ingredients: 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

Asparagus and Peas — Photo by Andrew Cebulka

Yields
Serves 6 to 8

Recipe by Nico Romo of NICO in Mount Pleasant, South Carolina

Ingredients

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.

Directions

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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Asparagus and Peas

Ingredients

Directions