Spring Asparagus Salad (Edit recipe)

Real Food with Altitude

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A delicious salad with lots of spring veggies.

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PREP TIME

5 minutes

COOK TIME

5 minutes

INGREDIENTS

Serves: 4

Ingredients

1 bunch Asparagus
2 cups Green Peas
.5 cup Radish

Dressing

.5 Lemon, (juiced)
1 Tbsp Garlic, minced
1 Tbsp Shallot, finely chopped
1 Tbsp Dijon Mustard
.25 cup Extra Virgin Olive Oil
2 Tbsp Champagne Vinegar
Salt and Pepper

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Boil a pot of water. While this is boiling, cut asparagus into 1-inch pieces. Slice the radishes into thin rounds.
When the water is boiling put the asparagus in the water for 2-4 minutes or until vibrant green. If you not using frozen peas, you can also add them to the water at this point, as well.
Get a large bowl full of ice water. When peas and asparagus are vibrant green, strain them and put them in the ice water.
Combine all the dressing ingredients together.
Strain peas and asparagus. Place them back in the bowl. Add radishes and top with dressing.
Toss and enjoy!

Notes

Make this early in the week, right after you go to the store for peak freshness. I use fresh peas, but frozen peas will work just as good. Defrost them and chill them first. // I like the thick asparagus best for this versus the very thin stems. Make extra of the dressing and save it to marinate chicken or for a salad later in the week. // I use champagne vinegar in this dressing, if you do not have this on hand, you can also use white wine vinegar. All of my favorite vinegars come from Thrive Market.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	186
Fat:	14 g
Carbohydrates:	12 g
Protein:	4 g
Cholesterol:	0 g
Sodium:	10 mg
Fiber:	4 g
Sugars:	5 g
Calculated per serving.