Spring Peas and Asparagus Salad

By • May 20, 2015 0 Comments

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Author Notes: A seasonal salad of green peas, asparagus, onion and pancetta.Brittany Barton

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Serves 4

  • 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
  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.

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