Ingredients and Directions
- 1/2 a bunch of Asparagus that has been steamed and then refreshed in cold water. Cut the asparagus into pieces about 3 inches long
- About 2 cups of Sugar Snap Peas that has been blanched (boiled and then plunged into ice cold water)
- For the dressing, whisk together the following
- 1/3 cup extra virgin olive oil
- juice of 1 lemon or to taste
- big squeeze of honey to taste- I used agave nectar
- a couple of grinds of sea salt
- a couple of grinds of black pepper
- Pour the dressing over the cooled combined vegetables. Toss thoroughly so the dressing coats everything.
So all the prep probably only took 15 minutes… but now cover and let sit in the fridge for about 30 minutes to let the flavor get more infused and then enjoy chilled on its own, or during that 30 minute wait make your other dishes- to make this a main instead of just a salad, put it atop some quinoa. Tasty yet healthy too, great for a hot day.
Follow up with dessert of freshly washed Hood strawberries (a little more expensive then other kinds and smaller, but the flavor is more intense while being both tart and sweet) and the other accompanying farmer's market find of Jacobs Creamery creme fraiche
