I am roasted root veggie girl at heart but the early spring harvest makes it VERY easy for me to put away my roasting pan for a bit and enjoy the light and energizing foods that come with the warmer weather.
I have a few standalone favorites. Asparagus is certainly one. I love them not only for their fabulous flavor and amazing ability to make any meal look fancy, they also shout out in no uncertain terms, spring is here.
Peas come in a close second. They are so fantastically crisp and light, you can’t help but feel reenergized after even one small bite. They are the poster children for springtime fare. Sweet, hydrating, fresh & new – a stark contrast to the grounding foods of winter.
This asparagus & snap pea salad brings together two of springtime’s stars. The veggies are only slightly blanched. The dressing couldn’t be lighter and more refreshing, allowing the sweet flavors of the veggies to really pop. Enjoy while you can. Those fresh asparagus and peas will be gone before you know it.
Asparagus: more than a pretty face.
Low in calories and high in fiber, asparagus are the perfect food to enjoy if you are looking to lose a few extra pounds. They are overflowing with Vitamin K, essential for supporting strong bone health. The high levels of folate also promote a healthy cardiovascular system and reduce the likelihood of heart disease.
1 bunch asparagus
½ pound sugar snap peas
bowl of ice water
Zest and juice of one lime
Juice of ½ lemon
¼ cup mint leaves
1 tablespoon chives
½ cup plain yogurt (or avocado)
¼ cup olive oil
1 teaspoon honey
- Remove the tough ends from the asparagus and chop into small, bite-size pieces. Trim the ends on the snap peas, remove the string and chop into small, bite-size pieces.
- Add 3-4 cups of cold water with ice to a medium-sized bowl. Have it ready for your asparagus and snap peas.
- Start with blanching your asparagus in a large pot of salted water. Once the pot is boiling, reduce the heat a bit, add the asparagus and cook until it becomes bright green, about 2-3 minutes. Quickly remove the asparagus from the water using a slotted spoon, placing them in the ice bath to keep them from cooking further.
- Using the same salted water, add the snap peas, cook until they become bright green, about 20 seconds, and add them to the ice bath as well. You may want to add a few ice cubes to help keep the water cold.
- Drain the veggies and move them to a large mixing bowl.
- Meanwhile, prepare your dressing. Place all the ingredients in a blender. Continue mixing until the mint & chives are completely pureed. Carefully add the dressing to your veggies. Season with salt & pepper. Toss well and enjoy.