Pea and Asparagus Salad
Ingredients
- ½ bunch (8 ounces) asparagus
- 1 ½ cups shelled English peas, blanched
- ¼ cup fresh mint leaves (torn, if large), plus more for serving
- ¼ cup chopped toasted almonds, plus more for serving
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons rice-wine vinegar
- Kosher salt and freshly ground pepper
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