Asparagus and Pea Salad
Prep: 30 minutes Cook: 3-4 minutes
I got the idea for this salad from the Martha Stewart Living April 2010 issue. Since I love pea shoots I couldn't resist trying this salad. I made mine with a much healthier dressing than the one in the magazine. This is a perfect springtime treat!
- 12.3 ounce package soft silken tofu
- 1/4 cup water
- 2 tbsp white wine vinegar
- 2 tbsp lime juice
- 2 tbsp tahini
- 2 tbsp soy sauce
- 1/2 tbsp miso
- 1 bunch chives
- 1 cup fresh flat leaf parsley, chopped
- freshly ground black pepper
- 3/4 cup fresh shelled peas
- 1 pound thin asparagus, trimmed and cut into 1 inch pieces
- 5 cups pea shoots (see hint below)
Dressing: Place the tofu and water in a blender jar and process briefly. Add the remaining ingredients and process until very smooth and green. Set aside.
Salad: Fill a large bowl with cold water and ice cubes and set aside. Bring a pot of water to a boil. Drop in the peas and cook for 3 minutes, add the asparagus for 30 seconds longer. You just want to barely cook the asparagus. Drain into a colander and transfer to the bowl of ice water. Let cool, then drain again. Transfer the vegetables to a large bowl, add the pea shoots and toss with about 2/3 cup of the dressing. Serve at once.
Hints: Reserve the remaining dressing for use later as a dip for raw veggies or a topping for salad greens. The asparagus may also be used raw in this salad, although I prefer the asparagus to be cooked just slightly. Pea shoots may be purchased in many markets at this time of the year, or check out your local farmer's market for this wonderful crunchy addition to salads.