Green pea and asparagus salad with mint sauce
2 servings
10 minutes
Pea and asparagus salad with mint sauce is a light and refreshing dish perfect for the spring-summer season. European cuisine is known for its ability to combine fresh, natural ingredients, and this salad is a great example. Tender young asparagus, sweet green peas, and fragrant mint create a harmonious blend of flavors complemented by the light acidity of apple cider vinegar. The mint sauce adds freshness to the dish and makes it particularly zesty. This salad works well as a light appetizer, side dish, or standalone meal, and its versatility allows for the addition of Parma ham or tender slices of lamb. It pairs perfectly with white wine or refreshing lemonade drinks, turning an ordinary dinner into an exquisite gastronomic delight.
1
Boil green peas and asparagus in salted water for three minutes, drain in a colander, and cool in ice water, reserving some of the broth from the peas and asparagus.
- Green peas: 300 g
- Young asparagus: 100 g
2
In a blender, turn 4 teaspoons of pea water, an ice cube, sugar, salt, ground black pepper, mint leaves, and apple cider vinegar into a green sauce.
- Green peas: 300 g
- Sugar: 1 tablespoon
- Salt: to taste
- Ground black pepper: to taste
- Mint: 50 g
- Apple cider vinegar: 4 tablespoons
3
Place salad leaves (arugula, corn, cress salad - anything you like), asparagus, and green peas on a plate. Dress with sauce and serve. If your hand reaches for adding Parma ham or thin slices of cold lamb to this salad, don't deny yourself that desire.
- Mixed salad leaves: 50 g
- Green peas: 300 g
- Young asparagus: 100 g