Pea and asparagus spring salad

I get so excited every time I see peas in their pod on sale, as you so rarely come across them. I love their delicate, almost flowery aroma, which is so different to that of frozen peas. All too often I am disappointed that the peas are much too grown up to be what I wish for.

Fresh peas remind me a bit of asparagus, so I like to combine the two in a spring salad, which calls for a French vinagrette and a poached egg…


Ingredients (per person, multiply accodingly): a handful of fresh peas (removed from their pods), 4 green asparagus stalks, 3 small radishes, some chopped tarragon and chopped chives, 1/4 tsp salt, 1/2tsp Dijon mustard, 2 tsp white wine vinegar, 1 tsp olive oil, 1 egg (optional), sea salt and pepper to finish off



  1. Thinly slice the asparagus at an angle. Do the same with the radishes. Chop the herbs.
  2. Blanch the peas in boiling water until just soft, then drain and rinse with cold water. My chickpea-size hummers took 5 minutes to cook, but if you are lucky enough to find some real baby peas, keep checking to not overcook them.
  3. Sear the asparagus in a hot pan with a little bit of oil for a minuta or two, you want them to retain their bite. Add to the bowl of peas together with the radishes.
  4. Mix the salt, mustard, vinegar and olive oil in a small lidded jar. Shake to combine well, then pour over the vegetables. Mix well with your hands.
  5. Serve with poached egg, the herbs scattered over and finish off with some salt and pepper.



One Comment Add yours

  1. Oooh those colours are so pretty too!

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