Spring Pea Asparagus Salad with Lemon Dill Vinaigrette recipes
Ingredients
- 4 red potatoes, cut in half and quartered
- 10 ounces english peas
- 10 ounces snap peas
- 1 pound asparagus, woody ends trimmed + cut into 2-inch pieces
- 1/4 cup roughly chopped fresh dill
- 1 cup Parmigiano Reggiano shavings
- 1/2 cup olive oil
- juice of 2 lemons
- 1 teaspoon dijon mustard
- 2 tablespoons grated Parmigiano Reggiano
- 2 tablespoons chopped fresh dill
- 1/2 teaspoon honey
- salt
- pepper
Instructions
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