Here’s a salad where we’ve combined two stars of the spring garden, asparagus and peas. Since the asparagus goes into the mix raw, you’ll want to look for the freshest, most tender spears you can find and slice them into very thin rounds.

Makes 8 servings, about 2 cups each

ACTIVE TIME: 35 minutes

TOTAL TIME: 35 minutes

EASE OF PREPARATION: Easy

2 teaspoons freshly grated lemon zest
1/4 cup lemon juice
1/4 cup canola oil or extra-virgin olive oil
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
2 heads Boston or Bibb lettuce, torn into bite-size pieces
2 cups very thinly sliced fresh asparagus (about 1 bunch)
2 cups shelled fresh peas (about 3 pounds unshelled)
1 pint grape or cherry tomatoes, halved
2 tablespoons minced fresh chives or scallion greens

Combine lemon zest and juice, oil, sugar, salt and pepper in a large salad bowl. Add lettuce, asparagus, peas, tomatoes and chives (or scallion greens); toss to coat.

NUTRITION INFORMATION: Per serving: 113 calories; 7 g fat (1 g sat, 4 g mono); 0 mg cholesterol; 10 g carbohydrate; 3 g protein; 3 g fiber; 152 mg sodium; 339 mg potassium.
Nutrition bonus: Vitamin A & Vitamin C (45% daily value), Folate (19% dv).
1/2 Carbohydrate Serving
Exchanges: 2 vegetable, 1 1/2 fat

I have saved this recipe and definitely will make it when my asparagus starts peaking through the ground. I might blanch and use peas with edible pods instead of those called for.

Ginny, Saginaw, MI