Asparagus, Peas & Creamy Meyer Lemon Olive Oil Dressing
2 cups frozen or fresh peas
2 lb. asparagus, ends trimmed
4-6 ribbons of zucchini (or substitute with fresh chives)
Zest of 1 lemon
Container of Alfalfa sprouts
Sea salt, to taste
1 tablespoon of a finely diced shallot
1/4 cup SEASONS A-Premium White Balsamic Vinegar
1/2 cup SEASONS Meyer Lemon extra virgin olive oil (plus 1 to 2 tablespoons for thinning out, if desired)
1/4 cup plain yogurt
1/8 to 1/4 teaspoon kosher salt, to taste
Freshly ground pepper
Bring a saucepan of well salted water to a boil over high heat. Add peas and cook until fork tender (about1 minute). Prepare a large bowl of ice water. Scoop out the peas and place into the ice water to refresh, then scoop out, drain and set aside. Next add the asparagus to the boiling water and cook until tender, about 3 minutes. Place the asparagus and refresh in the ice water. Drain again and set aside.
Place zucchini ribbons (or chives) on a dry surface and evenly divide the asparagus spears on one end (use fewer stalks if the asparagus is large). Roll around the asparagus to form a bundle. In a bowl, combine the peas, alfalfa sprouts and lemon zest, toss to combine. Season with salt and pepper.
Combine the shallot with the salt and white balsamic vinegar in a small bowl. Add pepper, then whisk in the olive oil and yogurt. Yield: 1 1/3 cups dressing.
To plate, place the asparagus bundles on top of alfalfa sprouts or divide among individual plates, finish with dressing and a few peas to garnish. Serve immediately. Serves 4 to 6.