recipe by SARAH MEYER WALSH
photography by LUCIA SMITH
- 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
- ½ cup pepitas, toasted
- ¼ cup leek sprouts, if available
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.