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Asparagus, pea and mint salad

You'll need

2 bunches of green asparagus, trimmed and halved diagonally 200 gm each sugarsnap peas and snowpeas, trimmed 1 cup (loosely packed) mint leaves 50 gm pea tendrils (snowpea leaves)   Verjuice and lemon dressing 60 ml (¼ cup) verjuice 2 tbsp extra-virgin olive oil 1 tbsp lemon juice


  • 01
  • For verjuice and lemon dressing, combine all ingredients and season to taste with sea salt and freshly ground black pepper.
  • 02
  • Bring a saucepan of salted water to the boil, cook asparagus and peas in batches for 2 minutes or until tender, refresh in iced water. Drain well and place in a bowl, add mint and pea tendrils, dress and toss. Serve immediately.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

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