Pea Shoots & Asparagus Salad with Lemon Dressing
2 cups pea shoots, rinsed and patted dry
2 cups asparagus, rinsed and trimmed
Lettuce, rinsed and patted dry
Shredded zest and juice of 1 Meyer lemon
¼ cup extra virgin olive oil
Freshly ground pepper & sea salt
Bring a medium pot of salted water to a boil over high heat. Drop in the chopped asparagus and cook for 3 minutes, until tender when pierced with a fork. Immediately remove from the pot and put into a bowl of ice water to halt cooking. Drain asparagus and chop into bite sized pieces.
In a small bowl, whisk together the zest and juice of 1 lemon with olive oil, salt, and pepper. You may want to add a 1/4tsp of sugar if using a regular lemon (Meyer lemons are sweeter)
In a large bowl, combine pea shoots, asparagus, and lettuce. Toss with dressing to coat and enjoy!
Adapted from a recipe by Williams Sonoma