Name: Asparagus Pea and Feta Salad with Lemon Balm Vinaigrette
Ingredients: 1 bunch asparagus, tough ends removed, sliced in half; 2 cups shelled English peas (or can sub frozen green peas); 1/2 cup feta cheese; 1/4 cup fresh mint, chopped; 1/2 tsp lemon zest; 2 tsp lemon balm vinegar; 1 1/2 tbsp olive oil; salt and pepper to taste

Ingredients

Scale

1 bunch asparagus, tough ends removed, sliced in half
2 cups shelled English peas (or can sub frozen green peas)
1/2 cup feta cheese
1/4 cup fresh mint, chopped
1/2 tsp lemon zest
2 tsp lemon balm vinegar
1 1/2 tbsp olive oil
salt and pepper to taste

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Instructions

Bring salted water to boil in a large saucepan. Blanch peas for 1 minute and using a slotted spoon, transfer to an ice bath. Remove peas from ice bath and set aside.
Boil asparagus for a few minutes until tender and transfer to the ice bath. Remove asparagus and set aside.
In a bowl, combine asparagus, peas, mint, lemon zest, olive oil, lemon balm vinegar. Season with salt and pepper to taste.

Notes

To make vegan-friendly, omit feta cheese.