Spring Bread Salad with Asparagus, Radishes, Peas & Mint | Peachy the Magazine

Ingredients

• 1 pound asparagus
• 3 tablespoons olive oil
• 1 cup shelled fresh peas, blanched
• 2 bunches of mixed radishes, halved
• 3 cups torn bread
• 2 tablespoons chopped fresh mint
• 2 cups pea tendrils or pea shoots
• 3 tablespoons Macerated Shallot
• Vinaigrette (see recipe below)
• Fresh chives, for garnish
• 1 shallot, finely diced
• 2 tablespoons seasoned rice wine vinegar or enough to just cover the shallots
• 1/4 cup olive oil
• A couple twists of pepper