Lemon Basil Asparagus and Peas
Ingredients
- 1 bunch (about 680gr/ 1.5 lbs) fresh asparagus, woody ends snapped off
- Kosher salt
- 1/2 cup fresh or frozen peas
- Lemon Basil Dressing (see above for recipe)
- 1 tsp lemon zest
- lemon slices, fresh basil leaves and freshly cracked black pepper for garnish
Instructions
- Bring a large pot of water to a boil. Once the water is boiling, season it generously with kosher salt.
- While waiting for the water to boil, prepare two ice baths by filling one medium and one large bowl half way with ice cubes. Cover the ice cubes with cold water. Once the water has come to a boil, add the peas and cook for 1 minute, until peas are bright green and tender crisp. Use a fine mesh sieve to scoop the peas out of the water and immediately plunge them into the smaller of the two ice baths. (Don't pour out the boiling water as you will use it again to cook the asparagus.). Set the peas aside to cool completely in the ice bath.
- To the same pot of boiling water, add the asparagus and cook for 1-3 minutes until bright green and tender crisp. The length of time needed to cook the asparagus will be based on thickness. Very thin asparagus will take just one minute to cook, whereas thicker stalks will take longer. Once the asparagus have cooked to tender crisp, remove them from the boiling water and immediately plunge them into the larger of the two ice baths. Allow the asparagus to cool completely, adding more ice to the bowl if needed.
- Once the peas and asparagus have cooled completely, drain and pat dry. The recipe can be prepared up to this point up to 24 hours in advance. Store the peas and asparagus separately in paper towel-lined storage containers in the fridge until ready to use. Remove the asparagus and peas from the fridge 20 minutes in advance and allow to come to room temperature before proceeding with the recipe.
- Add the asparagus to a large bowl and drizzle with 2 Tbsp of the Lemon Basil Dressing, tossing to coat. Arrange the asparagus on a large, rimmed serving platter. Sprinkle the peas over the asparagus. Sprinkle the vegetables with the lemon zest, then garnish the platter with lemon slices, freshly ground black pepper and basil leaves. Serve immediately with remaining dressing.
Notes
- This recipe serves 4-6 people as a side dish. For larger gatherings, you can easily make twice as much by doubling the asparagus, peas and garnishes. The recipe for Lemon Basil Vinaigrette makes a generous 1/2 cup, so you will have enough to dress the vegetables without doubling the vinaigrette recipe.