PEA AND ASPARAGUS SALAD

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Pea and Asparagus Salad image

Instead of making ribbons, thinly slice your asparagus on a strong bias -- this gives the raw vegetable a crisp-tender bite, and it isn't as stringy.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 15m

Number Of Ingredients 7

1/2 bunch (8 ounces) asparagus
1 1/2 cups shelled English peas, blanched
1/4 cup fresh mint leaves (torn, if large), plus more for serving
1/4 cup chopped toasted almonds, plus more for serving
2 tablespoons extra-virgin olive oil
2 tablespoons rice-wine vinegar
Kosher salt and freshly ground pepper

Steps:

  • Trim asparagus. Thinly slice on a strong bias. Toss with peas, mint, almonds, oil, and vinegar. Season with salt and pepper, and serve, topped with more mint and almonds.

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