Thursday, April 23, 2009

Asparagus and Sugar Pea Summer Salad

This is a very easy, light and refreshing side dish that I made in 10 minutes. I got this in my May 09 Cooking Light magazine. They had it served with chicken scallopine. I made it as a 'healthy' side dish to mac and cheese:)


1/2 of 1 bunch of thin asparagus spears, trimmed and cut into thirds
1 cup sugar snap peas, julienne cut (cut the ends off and cut once down the length, not on the seam)

1 T chopped fresh mint
2 T extra virgin olive oil
1 t grated lemon rind
1 1/2 T lemon juice
1/4 t salt


Steam peas and asparagus in hot water for 4 minutes, rinse with cold water and chill until ready to serve. Whisk together remaining ingredients and set aside until ready to serve. Toss vegetables with oil mixture to coat.

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