{ Shaved Asparagus with Spring Peas } 

One of the best perks of moving back towards family is being able to host family holidays! Every knows I love to cook & host! I made this today for my Easter Brunch and it was so great, I had to type it up right away to share with you. Here’s a recipe for a shaved asparagus salad with Spring peas, pepitas & champagne vinaigrette!

{ ingredients } 

  • 1 1/2 bunches of asparagus, cleaned and trimmed
  • 3/4 cup fresh peas (cooked)
  • 3 Tbs. champagne vinegar
  • 3 Tbs. Olive oil (I used a Tuscan herb oil)
  • 2-3 gloves of garlic (depending on your garlic preference)
  • 1/2 cup toasted pepitas (or pine nuts)
  • 1/3 cup Parmesan, shredded (OPTIONAL – leave out for Whole30-complaint)
  • Salt & pepper to taste

{ directions } 

  1. Cut half of the asparagus in 1-2 inch pieces and blanch (cook in water and bring to a boil to a boil for 1 minute, then rinse with cold water).
  2. While water boils, make asparagus ribbons with a sharp veggie peeler and the remaining asparagus.
  3. In a food processor, mix garlic, vinegar and peas. Pulse until smooth and slowly add oil and plenty of salt and pepper to taste. (I doubled this to have extra dressing for later this week – it’s great as a dip too!)
  4. Combine asparagus, dressing, pepitas & cheese (if using). Add salt and pepper if needed. Chill until serving.

{ Keep Cooking in Love & Light } 


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