Recipe: Asparagus Fresh Pea Salad w/ Pepitas

Recipe: Asparagus Fresh Pea Salad w/ Pepitas


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
  • Salt
  • Pepper
  • 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.

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