Spring

Spring Peas and Asparagus Salad

May 20, 2015
Author Notes

A seasonal salad of green peas, asparagus, onion and pancetta. —Brittany Barton

  • Serves 4
Ingredients
  • 2 cups green peas
  • 30 stalks asparagus or 2 bunches
  • 1 tablespoon good quality extra virgin olive oil
  • 1 medium onion - sliced
  • 1/2 teaspoon salt
  • 1 cup pancetta - chopped
In This Recipe
Directions
  1. Fill a large pot with 1 inch of water and bring to a simmer. Pour in the raw peas and steam for 2 minutes. Remove from heat, strain through a colander and set aside.
  2. Break the tough ends off the asparagus and compost them. Then using the same large pot, fill again with 1 inch water, bring to a simmer and steam the asparagus for 3 minutes. Use tongs to remove the asparagus to a plate. Set aside.
  3. Sprinkle the sliced onion with salt and sauté in olive oil over medium heat for 3-5 minutes. Make sure the onions cook until translucent, not browned.
  4. In a large bowl, toss together the peas, onion and pancetta. Top the asparagus with this mixture. You can drizzle more olive oil if you like too.

See Reviews

See what other Food52ers are saying.

Review