Asparagus, Pea & Radish Salad
1 lb. asparagus, ends trimmed, cut into 2-inch pieces
2 cups peas or thawed frozen peas
2 handfuls fresh baby greens
4 large radishes, thinly sliced
1 small English cucumber, cut into chunks
juice and finely grated zest of 1 lemon
2 tablespoons extra-virgin olive oil
1 teaspoon maple syrup
Sea salt and black pepper, to taste
Microgreens for garnish (optional)
- Bring a large pot of salted water to a boil. Have ready a large bowl filled with ice and water. Add the asparagus to the boiling water and cook until just tender, 2 to 4 minutes. Remove the asparagus and transfer to the ice bath. Add the peas to the boiling water and cook until bright green, 1 to 2 minutes. Drain and transfer to the ice bath. Drain all the veggies well in a colander.
- In a small bowl, whisk together the lemon juice, olive oil, and maple syrup. Season with salt and pepper.
- Add the drained vegetables and greens to a large bowl. Drizzle with the dressing and toss to coat. Serve garnished with micro greens.