Asparagus & English Pea Springtime Salad


  • 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)


  1. Bring a large saucepan of salted water to a boil.
  2. Add cut asparagus pieces and peas for 2-3 minutes.
  3. Create a small ice bath in a bowl for blanching the green vegetables.
  4. Strain asparagus and peas, and place in ice bath (to cease cooking process) and let sit until cooled.
  5. Place arugula, cucumber and radishes in a large salad bowl.
  6. Combine mustard, lemon juice and oil; season with salt/pepper.
  7. Add asparagus and peas to the mix, toss with dressing, shave the Parmesan cheese on top and serve.