Asparagus and Pea Salad

By • July 23, 2013 0 Comments

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Author Notes: An easy cold salad to take with you anywhere! It keeps for days chilled in the fridge too! www.thymeoftaste.com geminitb

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Serves 6-8

  • 3 tablespoons olive oil
  • 3 tablespoons finely grated parmesan cheese
  • 1 tablespoon fresh lemon juice
  • 2 cups mukimame, thawed if frozen
  • 2 bunches asparagus, trimmed
  • 1 cup peas, thawed if frozen
  • 1/2 cup canola oil
  • 1 shallot, thinly sliced
  • 6 slices of bacon, cooked and diced into small pieces
  1. Whisk olive oil, lemon juice and parmesan cheese together, add salt and pepper. Set aside
  2. Cook asparagus in a large pot for 4-5 minutes.
  3. Place asparagus into a bowl of ice water.
  4. Combine canola oil and shallot over medium heat and cook until brown and crispy, about 10 minutes.
  5. In a large bowl, combine vegetables with lemon dressing and toss. Top with bacon and shallots.

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