Seasons Salads

Asparagus, Peas & Creamy Meyer Lemon Olive Oil Dressing

Asparagus, Peas & Creamy Meyer Lemon Olive Oil Dressing
Serves: 4 to 6 | Prep Time: 30 minutes

2 cups fresh peas (may use frozen)
2 lb. asparagus spears, ends trimmed
fresh chives or zucchini ribbons, to tie asparagus into bundles [not shown in picture]
Zest of 1 lemon
1 container of Alfalfa sprouts
Seasons Fleur de Sel, to taste

1 Tbsp. finely diced shallot
1/4 cup Seasons A-Premium White Balsamic Vinegar
1/2 cup Seasons Meyer Lemon extra virgin olive oil
1/4 cup plain yogurt
Seasons Fleur de Sel, to taste
Seasons Pepe e Aglio (black pepper blend), to taste

To make the Salad:
Bring a saucepan of well salted water to a boil over high heat. Add peas and cook until fork tender (about 1 minute). Prepare a large bowl of ice water. Using a strainer, scoop out the peas and refresh them in the ice water. Scoop them out of the ice water with the strainer and set aside. Next add the asparagus to the boiling water and cook until tender, about 3 minutes. Drain the asparagus and refresh in the ice water. Drain again and set aside.

Tie individual portions of asparagus with chives or roll zucchini ribbons around asparagus portions.

In a bowl, combine the peas, alfalfa sprouts and lemon zest, toss to combine. Season with Fleur de Sel and Pepe e Aglio.

To make the Dressing:
In a small bowl, combine Seasons A-Premium White Balsamic Vinegar, diced shallot, yogurt, Fleur de Sel and Pepe e Aglio, and mix well.
Gently whisk in Seasons Meyer Lemon Fused EVOO into the yogurt mixture. Taste and adjust seasoning as needed. Refrigerate until ready to use. Yields: 1 1/3 cups.

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.

Email Print