Spring Salad Of Asparagus, Ramps, Snap Peas, & Peas With Lemon Zest Vinaigrette

Prep Time

10m

Cook Time

45m

Total Time

55m

This spring salad is a vibrant mix of asparagus, ramps, snap peas, and peas with a zesty lemon vinaigrette. The fresh, crisp vegetables are complemented by a bright, flavorful dressing. It's a perfect dish for a light and refreshing meal.

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Recipe Options

Ingredients

Servings: 4 servings

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6 tablespoons extra-virgin olive oil

2 tablespoons juice from 1 or 2 lemons

2 teaspoons grated zest from 1 lemon, plus a few extra thin threads of zest for garnish

2 tablespoons finely minced fresh parsley leaves

1 small shallot, minced (about 1 tablespoon)

Kosher salt and freshly ground black pepper

1 cup fresh shelled English peas or 1 cup defrosted frozen peas

2 cups fresh sugar snap peas, strings removed, ends trimmed, cut into 1/2-inch pieces on the bias

1 pound asparagus, stalks trimmed, tips removed, tips and stalks reserved separately

2 to 3 tablespoons extra-virgin olive oil

4 large very fresh eggs

2 tablespoons distilled white vinegar

2 tablespoons canola or vegetable oil

8 to 12 whole ramps, ends trimmed and cleaned

2 cups tender pea or snow pea shoots, thick stalks trimmed and discarded

Spring Salad Of Asparagus, Ramps, Snap Peas, & Peas With Lemon Zest Vinaigrette

Ingredients

For The Vinaigrette

For The Salad

Steps

Nutrition Facts

Spring Salad Of Asparagus, Ramps, Snap Peas, & Peas With Lemon Zest Vinaigrette

Ingredients

For The Vinaigrette

For The Salad

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

Nutrition Facts