Today, we present a delightful twist on the classic salad, featuring vibrant asparagus ribbons and a delectable asparagus-pea pesto. This recipe not only tantalizes your taste buds but also offers a visual feast with its beautiful presentation.
Ingredients:
- 1 bunch fresh asparagus
- 1 1/2 cups fresh or frozen peas
- 1 garlic clove, minced
- 1 tablespoon white wine vinegar
- 1/4 cup extra-virgin olive oil
- 1/4 cup grated Parmesan cheese
- Salt and black pepper, to taste
- 4 cups baby arugula
Instructions:
- Prepare the Asparagus and Peas:
- Cut half of one bunch of asparagus into 1-inch pieces (about 3/4 cup).
- In a medium saucepan, bring about 5 cups of water to a boil. Add the asparagus pieces and cook for 2 to 3 minutes, or until they are bright green and crisp-tender.
- Transfer the asparagus to a bowl of ice water until cold, then drain. Repeat the same process with the fresh peas. (If using frozen peas, skip cooking and rinse them under water to thaw.)
- Make the Asparagus-Pea Pesto:
- In a food processor, combine the cooked asparagus pieces, 1 cup of peas, minced garlic, and white wine vinegar.
- Cover and pulse several times to chop the ingredients. Scrape down the sides of the food processor and pulse again until the mixture forms a paste.
- With the food processor running, slowly pour in the olive oil. Add the grated Parmesan cheese and pulse to combine. Transfer the pesto to a bowl, season with salt and black pepper, and set aside.
- Prepare the Salad:
- Using a sharp vegetable peeler, peel the remaining asparagus to create thin ribbons. Slice any remaining asparagus pieces.
- In a large bowl, combine the asparagus ribbons, baby arugula, and the remaining 1/2 cup of peas.
- Add 1/2 cup of the asparagus-pea pesto to the bowl and toss the ingredients gently to coat them.
- Serve and Enjoy:
- Transfer the salad to a serving dish and garnish with additional grated Parmesan cheese, if desired.
- Refrigerate any remaining pesto in an airtight container for up to 1 week.
With its fresh ingredients and vibrant flavors, this asparagus ribbon salad is sure to impress your guests and elevate any meal. Whether served as a side dish or a light main course, this salad is a celebration of spring’s bounty. Try this recipe today and experience the joy of cooking with fresh, seasonal produce.
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