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Asparagus and Snow Pea Salad with Lime Vinaigrette and Pumpkin Seeds

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Ingredients

  • Kosher salt
  • 1 1/2 lbs thin asparagus spears, trimmed and cut crosswise on the bias into 1 1/2 inch pieces
  • 2 cups snow peas, strings removed
  • 1 1/2 tablespoon white wine vinegar
  • 1 1/2 tablespoon lime juice
  • 1 teaspoon sugar
  • 1/4 teaspoon ground black pepper
  • 1 clove garlic, finely chopped
  • 1 small shallot, finely chopped
  • 1/4 cup extra-virgin olive oil
  • 3 tablespoon chopped flat-leaf parsley
  • 1/4 cup shelled, roasted, and salted pumpkin seeds

Details

Preparation

Step 1

Bring a large pot of generously salted water to a boil. Add asparagus and snow peas; cook 30 seconds. Drain, rinse in very cold water, and drain well again. In a large bowl, whisk together vinegar, lime juice, sugar, 1 teaspoon salt, pepper, garlic, and shallot. While continuing to whisk, drizzle in oil until thickened. Add asparagus, snow peas, and parsley; toss to coat. Transfer to a serving platter, garnish with pumpkin seeds and serve.

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