Asparagus Pea and Feta Salad with Lemon Balm Vinegar
A light, refreshing salad for springtime - asparagus pea and feta salad with lemon balm vinegar and fresh mint.
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Cooking tools:
- Saucepan
- Stove
- Slotted spoon
- Mixing bowl
- Ice bath
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Microplane
Ingredients
- 1 bunch asparagus, tough ends removed, sliced in half
- 2 cups shelled English peas (or can sub frozen green peas)
- 1/2 cup feta cheese
- 1/4 cup fresh mint, chopped
- 1/2 tsp lemon zest
- 2 tsp lemon balm vinegar
- 1 1/2 tbsp olive oil
- salt
- pepper
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