Friday, July 8, 2016

Sugar Snap & Spring Peas with Grilled Asparagus

Fresh green peas plucked from the pod, plump sugar snap peas and tender spears of local Ontario grown asparagus tossed together with a little butter and chopped homegrown mint come together beautifully in this healthy, vibrant and verdant warm salad. Topped with sliced raw Chioggia "candy cane" beets, the flavours of this bright and healthy salad positively shout summer!

Sugar Snap & Spring Pea Salad with Grilled Asparagus & Chioggia Beets
Serves 2

1 1/2 cups fresh peas from the pod
2 cups sugar snap peas, trimmed
12 asparagus spears, trimmed
1/4 Chioggia beet, thinly sliced and julienned
1 tsp olive oil
1 tbsp butter
1 tbsp chopped fresh mint
1 tbsp chopped fresh chives

In a medium bowl, toss the asparagus with a little oil olive to coat, and set aside. Preheat an outdoor grill to medium high and grill the asparagus until it's cooked through and lightly charred. Meanwhile, using a small pot with fitted steamer basket, pour enough water into the pot to cover the peas and fill the steamer basket with the sugar snap peas. Bring the water to a boil and place the peas in the boiling water, and set the steamer basket with the sugar snap peas on top. Cook until the peas are tender, about 5 minutes. When done, pour all of the the peas into a colander to drain, then return to the pot with some butter and chopped mint. Cover and set aside. To serve, place the peas and asparagus on a decorative platter and garnish with the sliced raw Chioggia beets and finely chopped chives.

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