2bunches of green asparagus, trimmed and halved diagonally200 gm eachsugarsnap peas and snowpeas, trimmed1 cup (loosely packed)mint leaves50 gmpea tendrils (snowpea leaves)Verjuice and lemon dressing60 ml (¼ cup)verjuice2 tbspextra-virgin olive oil1 tbsplemon juice
For verjuice and lemon dressing, combine all ingredients and season to taste with sea salt and freshly ground black pepper.
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.