Asparagus Peas Beans and Fennel Salad
Ingredients
- 16 spears (about 1 pound) fresh green asparagus, trimmed
- 1 tablespoon coarse sea salt
- 1 pound slim haricots verts (green beans), trimmed at both ends and cut into 3- inch pieces
- 8 ounces peas, fresh or frozen (no need to thaw)
- 1 small bulb fennel (about 4 ounces)
- Creamy Lemon-Chive Dressing (recipe follows)
- Fine sea salt
- Coarse, freshly ground black pepper
- Creamy Lemon-Chive Dressing
- 2 tablespoons freshly squeezed lemon juice
- 1/2 teaspoon fine sea salt
- 1 cup light cream
- 1/3 cup finely minced fresh chives
- Lemon zest
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