recipe by SARAH MEYER WALSH

photography by LUCIA SMITH

Ingredients:

• 1 pound thick asparagus
• 1 pound snap peas
• 1 tablespoon dill, roughly chopped
• 1 tablespoon parsley, roughly chopped
• ¼ cup extra virgin olive oil
• Juice of one lemon
• Salt
• Pepper
• ½ cup pepitas, toasted
• ¼ cup leek sprouts, if available

Directions:

Wash and then cut the asparagus and peas into one inch pieces.

To make the dressing, combine the dill, parsley, lemon and olive oil in a pint-sized jar. Shake everything together to combine it. Add salt and pepper to taste.

Toss asparagus and peas in the dressing. Top with pepitas and leek sprouts and serve.