- Sea salt, to taste
- 2 cups frozen peas
- 2 lb. thin asparagus tips
- 2 cups pea shoots
- Shredded zest and juice of 1 Meyer lemon or regular lemon
- 1/4 cup extra-virgin olive oil
- 1/2 tsp honey, if needed
- Freshly ground pepper, to taste
- Optional: 4 slices bacon
Bring a saucepan three-fourths full of salted water to a boil over high heat. Have a large bowl of ice water standing by. Add the peas to the boiling water and blanch for 1 minute. Using a strainer, scoop out the peas and refresh them in the ice water. Scoop them out of the ice water with the strainer and set aside. Peas can also defrosted in the microwave - cover them with water and heat until just defrosted, drain.
Add the asparagus to the boiling water and cook until tender, about 3 minutes. Add more ice to the bowl of ice water, if needed. Drain the asparagus and refresh in the ice water. Drain again, slice the asparagus in half lengthwise and set aside.
In a bowl, combine the peas, asparagus, pea shoots, lemon zest, lemon juice and olive oil and toss to combine. Add the honey if not using Meyer lemon juice. Season with salt and pepper.
Optional: Heat a skillet and fry 4 slices of bacon until crisp. Crumble and toss into salad.
Transfer to a platter or divide among individual plates and serve immediately. Serves 6 to 8.
Adapted from Williams-Sonoma Salad of the Day, by Georgeanne Brennan (Weldon Owen, 2012).