In Kent, England, asparagus is a highlight in springtime, and The Milk House gets a fresh crop every morning from a local farm. This lovely salad combines both fresh and blanched asparagus with peas, pea shoots and edamame in a creamy, bright, lemony dressing. Slideshow: More Asparagus Recipes 

Dane Allchorne
April 2017

Gallery

Credit: © Abby Hocking

Recipe Summary

active:
40 mins
total:
1 hr 15 mins
Yield:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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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