Asparagus and Pea Salad
6 servings
85 minutes
Asparagus and pea salad is a delicate spring dish that embodies the freshness of young greens. Asparagus, known for its crunchy texture and light nutty flavor, creates a perfect balance with sweet peas. Anchovies and garlic add a spicy note, while basil and red onion provide aromatic depth. This salad pairs wonderfully with light Mediterranean dishes, enhancing their brightness and freshness. Historically, such salads were popular in European countries during spring when the first young vegetables appear. Dressed with vinegar and olive oil, it becomes light and refreshing, ideal for warm days. Serve it chilled – and enjoy the harmony of flavors!
1
Finely chop the anchovy fillet, mix with garlic and 1 teaspoon of salt.
- Anchovy fillet: 1 jar
- Garlic: 1 clove
- Salt: to taste
2
Then separately whisk the vegetable oil with vinegar.
- Olive oil: 3 ml
- Vinegar: 1 ml
3
Cook rice in a pot, salt the water, the rice should absorb the water, cook for about 15 minutes.
- Arborio rice: 1 g
- Salt: to taste
4
Add asparagus and peas, cook in a separate pot.
- Asparagus: 170 g
- Dried peas: 1 g
5
Drain the water and dress the asparagus with sauce.
6
Add onion and let it sit for 30 minutes.
- Red onion: 120 g
7
Add basil at the end, mix everything well so that the rice, asparagus with peas, and greens become a uniform mass.
- Basil leaves: 35 g
