Vibrant asparagus, radishes, peas and parmesan tossed in lemon vinaigrette. Crisp and light spring flavors.
# What You'll Need:
→ Vegetables
01 - 300 g fresh asparagus, trimmed and cut into 2-inch pieces
02 - 100 g radishes, thinly sliced
03 - 100 g fresh peas
→ Dressing
04 - 2 tablespoons extra-virgin olive oil
05 - 1 tablespoon freshly squeezed lemon juice
06 - 1/2 teaspoon sea salt
07 - 1/4 teaspoon freshly ground black pepper
→ Garnish
08 - 30 g parmesan cheese, shaved
# Step-by-Step Guide:
01 - Bring a pot of salted water to a boil. Add asparagus pieces and blanch for 2 minutes, then transfer immediately to ice water to stop cooking.
02 - Thoroughly drain asparagus and pat dry. Place in a large mixing bowl.
03 - Thinly slice radishes using a sharp knife or mandoline. Add to the bowl with asparagus.
04 - Add fresh peas to the bowl. Toss gently to mix vegetables evenly.
05 - In a small bowl, whisk together olive oil, lemon juice, salt, and black pepper until emulsified.
06 - Pour vinaigrette over vegetables and toss to coat.
07 - Transfer salad to serving dish. Top with shavings of parmesan cheese and serve immediately.
