Name: Asparagus, pea and mint salad
Prep time: 10 min
Cook time: 6 min
Total time: 16 min
Yield: 6
Ingredients: 2 bunches of green asparagus, trimmed and halved diagonally; 200 gm each sugarsnap peas and snowpeas, trimmed; 1 cup mint leaves (loosely packed); 50 gm pea tendrils (snowpea leaves); Verjuice and lemon dressing; 60 ml verjuice (¼ cup); 2 tbsp extra-virgin olive oil; 1 tbsp lemon juice

Asparagus, pea and mint salad

Australian Gourmet Traveller Christmas side dish recipe for asparagus, pea and mint salad

Wild rice with glazed onions and hazelnuts — Asparagus, pea and mint salad (top)

Serves 6

Prep

10M

Cook

Total

16M

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This fresh salad (top) lightens the load on Christmas Day.

Ingredients

2 bunches of green asparagus, trimmed and halved diagonally

200 gm each sugarsnap peas and snowpeas, trimmed

1 cup mint leaves (loosely packed)

50 gm pea tendrils (snowpea leaves)

Verjuice and lemon dressing

60 ml verjuice (¼ cup)

2 tbsp extra-virgin olive oil

1 tbsp lemon juice

Method

Main

1.For verjuice and lemon dressing, combine all ingredients and season to taste with sea salt and freshly ground black pepper.

2.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.

Styling by Adelaide Lucas

Recipe / styling by Lisa Featherby

Styling by Emma Knowles

Ingredients

Method

Main

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