Asparagus and Snow Pea Salad with Lime Vinaigrette and Pumpkin Seeds
By llbowles
Rate this recipe
5/5
(1 Votes)
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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