Spring asparagus salad with feta

Indulge in a delightful Spring asparagus salad featuring tangy feta cheese. Elevate your taste buds with this vibrant and refreshing dish.

Ingredients:

• 450g medium asparagus, trimmed
• 1/2 cup fresh or thawed frozen peas
• 1/2 cup shelled edamame
• 1/2 cup mayonnaise
• 1 teaspoon finely grated lemon zest plus 1 tablespoon fresh lemon juice
• 2 teaspoons chopped lemon thyme or thyme leaves
• 1 small garlic clove, mashed to a paste
• Fine sea salt
• Pepper
• 2 cups pea shoots (90g)
• 110g feta, crumbled (3/4 cup)

Instructions:

1. Prepare a bowl with ice water. Use a sharp vegetable peeler to slice half of the asparagus into thin strips. Place the asparagus strips in the ice water to chill until they curl, approximately 1 hour. Remove from the water and gently dry them with a paper towel.
2. While the asparagus is chilling, fill another bowl with ice water. Cook the remaining asparagus, peas, and edamame in a pot of boiling salted water for about 3 minutes. Transfer the vegetables to the ice water to cool, then drain and pat them dry.
3. In a large bowl, combine mayonnaise with lemon zest, lemon juice, thyme, and garlic. Season with salt and pepper. Add the asparagus strips, blanched vegetables, and pea shoots. Season with salt and pepper again, gently mix everything together. Arrange the salad on plates, sprinkle with feta cheese, and serve.

Summary:

• Calories: 1366 kcal
• Fat: 118 g
• Protein: 42 g
• Carbs: 44 g
• Potassium: 1962 mg
• Magnesium: 227 mg