ASPARAGUS AND SNAP PEA SALAD

ASPARAGUS AND SNAP PEA SALAD image

Yield 8 servings

Number Of Ingredients 7

Lemon Vinaigrette:
Grated zest
of 1 lemon
1/4 cup fresh lemon juice
1 tablespoon Dijon mustard
Salt and freshly ground black pepper, to taste
1/4 cup extra-virgin olive oil

Steps:

1. Whisk together the lemon zest and juice, mustard, salt and pepper. Whisking constantly, drizzle in the oil; continue to whisk until thickened. Reserve. 2. Cook the asparagus and peas separately in boiling, salted water until just tender, 2 to 3 minutes. Drain, rinse under cold water and pat dry. Combine with the dill, salt, pepper and vinaigrette. Serve in a decorative bowl, sprinkled with the chopped eggs. Serves 8. Per serving: 150 calories, 13g carbohydrate, 6g protein, 8g fat, 55mg cholesterol.