Cat Cora’s asparagus and snow pea salad
1 pound(s), cut into 2-inch lengths
white wine vinegar
fresh lime juice
1 medium clove(s), grated or finely minced
1 small, minced
extra virgin olive oil
3 Tbsp, minced
- Bring a large pot of generously salted water to a boil. Add asparagus and snow peas; cook until bright green, about 1 minute. Drain vegetables; rinse under cold water until vegetables are cool to the touch and drain again.
- In a large bowl, whisk together vinegar, lime juice, sugar, salt, pepper, garlic, and shallot; let sit for at least 3 minutes. Whisk in oil until slightly thickened.
- Add asparagus, snow peas, and parsley to dressing; toss to coat and serve.
- Serving size: 1/2 c