Active Time
40 MIN
Total Time
1 HR 15 MIN
Yield
Serves : 6
© Abby Hocking

How to Make It

Step 1    

Fill a medium bowl with ice water. Using a sharp vegetable peeler, peel half of the asparagus lengthwise into ribbons. Transfer to the ice bath to chill until the asparagus curls, about 1 hour. Drain and gently pat dry.


Step 2    

Meanwhile, fill a large bowl with ice water. In a medium saucepan of salted boiling water, blanch the remaining asparagus with the peas and edamame for 3 minutes; transfer to the ice 
bath to cool, then drain and pat dry.


Step 3    

In a large bowl, whisk the mayonnaise with the lemon zest, lemon juice, 
thyme and garlic and season with salt and pepper. Add the asparagus ribbons, blanched vegetables and pea shoots, season with salt and pepper and gently toss to combine. Mound the salad on plates, sprinkle with feta and serve.

Make Ahead

The dressing can be refrigerated for up to 2 days.

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Aggregate Rating value: 0

Review Count: 0

Worst Rating: 0

Best Rating: 5

Author Name: BrendaHolmes747

Review Body: Asparagus + Feta = Heaven.

Review Rating:

Date Published: 2017-06-06

Author Name: FranceSalmonte

Review Body: No brainer, easy, tasty, light... what are you waiting for?

Review Rating:

Date Published: 2017-06-24

Author Name: HarryParker144

Review Body: This dish looks fresh!

Review Rating:

Date Published: 2017-06-06