Crunchy spring salad with peas & asparagus | table&spoon

Ingredients

• 2 cups fresh or frozen peas
• 16 to 20 asparagus spears, trimmed and sliced into 1-inch pieces (about 12 ounces)
• 1 (1½-pound) medium head iceberg lettuce
• 6 ounces feta, drained and broken into chunks
• handful of cilantro leaves, for serving
• salt and pepper, for seasoning
• 1 cup full-fat Greek yogurt
• 1 cup chopped cilantro (leaves and tender stems from about ½ bunch)
• 2 tablespoons extra-virgin olive oil
• juice of ½ lemon or lime (1 to 2 tablespoons)
• 1 garlic clove, peeled and roughly chopped
• 1 teaspoon sea salt (such as Maldonl)
• 1 to 2 jalapeños or serrano chiles, trimmed and roughly chopped or 1 teaspoon red pepper flakes