Southern Selects | Asparagus and English Pea Salad with Arugula and Radish

Ingredients

• 1 cup Southern Selects English peas, fresh
• 1 cup Southern Selects asparagus tips, cut into 1 inch pieces
• 2 cups Arugula leaves, fresh
• 1-2 Persian cucumbers, quartered
• 3-4 radishes, sliced
• 1 tbsp Dijon mustard, whole grain
• 2 tbsp lemon juice, freshly squeezed
• 1/4 cup olive oil, extra virgin
• 1 pinch Kosher salt
• Freshly ground black pepper
• 2 oz shaved Parmesan or Asiago cheese (optional)
• Bring a large saucepan of salted water to a boil.
• Add cut asparagus pieces and peas for 2-3 minutes.
• Create a small ice bath in a bowl for blanching the green vegetables.
• Strain asparagus and peas, and place in ice bath (to cease cooking process) and let sit until cooled.
• Place arugula, cucumber and radishes in a large salad bowl.
• Combine mustard, lemon juice and oil; season with salt/pepper.
• Add asparagus and peas to the mix, toss with dressing, shave the Parmesan cheese on top and serve.