Asparagus, Peas, Butter Beans & Pea Green Salad

This is my go-to spring salad. Alongside a crusty piece of warm bread and a glass of wine, this would make a nice lunch or light supper.

This is a riff on my favorite Julia Child salad dressing.

By / Photography By | April 12, 2024

Ingredients

  • 1 pound fresh asparagus spears, rinsed and tough ends removed
  • ¾ cup fresh peas
  • A good handful of pea greens
  • 1 15-ounce can butter beans, drained and rinsed
  • ½ cup toasted walnuts, chopped
  • ½ tablespoon Dijon mustard
  • ¼ teaspoon salt
  • ½ tablespoon rice vinegar
  • ⅓ cup walnut oil
  • Freshly ground black pepper
  • 1 tablespoon lemon zest*
  • 1 tablespoon each of minced basil, mint, and marjoram and snips of fresh chives
Dressing
  • 1 small shallot, finely minced

Preparation

Break the asparagus into 1-inch pieces and blanch, along with the peas, for 2-4 minutes.

Remove and place in an ice water bath to stop the cooking process.

Place asparagus and peas in a large bowl with the greens, beans, and walnuts.

Shake all the dressing ingredients together in a small screw-top jar. Taste and adjust seasoning if needed then toss into the salad.

Serves four.

About this recipe

LEMON ZEST

When a recipe calls for “lemon zest,” I do not use a grater or micro plane but a vegetable peeler to peel large strips of the lemon without the pith. I mince the rind as finely as possible with a large sharp knife. This technique produces an intense flavor.

Ingredients

  • 1 pound fresh asparagus spears, rinsed and tough ends removed
  • ¾ cup fresh peas
  • A good handful of pea greens
  • 1 15-ounce can butter beans, drained and rinsed
  • ½ cup toasted walnuts, chopped
  • ½ tablespoon Dijon mustard
  • ¼ teaspoon salt
  • ½ tablespoon rice vinegar
  • ⅓ cup walnut oil
  • Freshly ground black pepper
  • 1 tablespoon lemon zest*
  • 1 tablespoon each of minced basil, mint, and marjoram and snips of fresh chives
Dressing
  • 1 small shallot, finely minced
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