Add the green peas, and blanch just until the peas are tender yet still crunchy and bright green, about 1 minute and 30 seconds. This salad is an early summer gem! Arrange the washed rocket on the platter and top with peas and asparagus. Food and Wine presents a new network of food pros delivering the most cookable recipes and delicious ideas online. Place the farro in a large pot, and cover with the vegetable stock. Snap off the woody ends and lay flat in a skillet. Each serving provides 200kcal, 14g protein, 7.5g carbohydrate (of which 3.5g sugars), 11.5g fat (of which 7g saturates), 5g fibre and 1.3g salt. ), Heat a large skillet over high. Mix the asparagus, courgettes, peas, rocket, feta and lemon zest. Season with salt and pepper to taste Cook the peas and asparagus in a large pot of salted boiling water for 3 minutes, strain, then run cold water over to cool. Cook until aromatic, about 10 seconds. Set aside. Food & Wine is part of the Meredith Corporation Allrecipes Food Group. In the same skillet, heat remaining 1 tablespoon olive oil, and add the asparagus. Highly recommend, Triple-Pea and Asparagus Salad with Feta-Mint Dressing. serving platter drizzle a little olive oil and squeeze some of the lemon. When cool, add the courgette, lemon zest and lemon juice. Toss together farro, peas, asparagus, and remaining 1/2 teaspoon sea salt in a bowl. You can throw it together in half an hour too, making it the easiest part of any party prep. Let farro cool. Cut the asparagus into 5cm lengths. Remove from pan, and spread in a single layer to let cool to … This was so good. While farro cooks, place the block of feta in a shallow bowl. Meanwhile, cook the asparagus. Season with 1/2 teaspoon sea salt and remaining 1/4 teaspoon black pepper, and cook until just crisp-tender, 2 to 3 minutes. Soon, I would part ways with steak forever, but peas remain one of my ultimate comfort foods.While I enjoy peas all year round (you will always find a bag or two in my freezer for quick pantry meals), there’s sweet relief when the first peas of the season, in all their incarnations, appear. While I still ate and appreciated meat during my early teens, it was the vibrant mound of peas that got my attention. Taste to check the seasoning and add salt and pepper as required. And for last night's leftovers I added smoked trout and a bit of white balsamic to enliven it for it's last meal. Remove from pan, and spread in a single layer to let cool to room temperature, about 10 minutes. Stir a bit to combine and dissolve the sugar. I’ve chosen farro as the workhorse grain in this salad—its distinct chewy, nutty texture is substantial both to the bite and to the appetite. See more Making the most of vegetables recipes (40). this link is to an external site that may or may not meet accessibility guidelines. Crack some black pepper over it and drizzle some more olive oil and squeezed lemon juice (If left in a pile, they will discolor.). 1/2 cup plus 2 tablespoons extra-virgin olive oil, divided, 2 tablespoons chopped fresh mint, plus more for garnish, 1 teaspoon lemon zest plus 1 1/2 tablespoons fresh lemon juice (from 1 lemon), 2 teaspoons finely chopped garlic, divided, 3/4 teaspoon freshly ground black pepper, divided, 10 ounces shelled green peas (preferably fresh, but frozen OK), Back to Triple-Pea and Asparagus Salad with Feta-Mint Dressing. Fresh spring flavours combine in this tasty side salad that deserves to be eaten outside in the sunshine Sure, I had eaten peas in omelettes and fried rice before, but I had never experienced peas as a side dish, so naked and unadorned. The Venetian dish risi e bisi, a soupy rice with peas, is traditionally made with pod stock, which delivers an assertive pea flavor.This salad brings fresh flavors to the plate with confidence and swagger. ~Rumi~ In this asparagus salad recipe, asparagus gets roasted and tossed with Israeli Cous Cous, kalamata olives, feta … Add 2-1/4 cup of the peas, the The arrival of green peas, snow peas, sugar snaps, and pea shoots signals promise and renewal, and the chance to reset our mind and our diet with a greener outlook.I usually kick off early summer by excessively gorging on peas.