Swine & Sea — Asparagus, English Peas and Capers Salad — French Creole Recipe

Asparagus, English Peas and Capers Salad

Traders Joe’s is about the only place I know that consistently carries English Peas in the Spring. I’ve tweaked this Asparagus, English Peas, and Capers Salad recipe throughout the years, looking to find some that provided the salty balance this salad needed that was too heavy.

Recipe

  • 2 cups

    fresh English Peas

  • 1 bunch

    asparagus , wooden ends trimmed and cut into 1" pieces

  • 3 Tbsp.

    capers , drained and chopped

  • 1

    lemon

  • 2

    garlic cloves , finely grated

  • 1 Tbsp.

    olive oil

  • 6 oz.

    goat cheese
    Step 1

  • In a bowl create an ice bath.

    • Step 2

  • Bring a medium pot of salted water to boil. Add the asparagus and English peas and blanch for 4 minutes.

    • Step 3

  • Drain the asparagus and English peas and place in the ice bath to stop the cooking.

    • Step 4

  • Drain the asparagus and English peas from the ice water. Pat dry with a paper towel.

    • Step 5

  • Add the asparagus and English peas to a medium bowl, along with the capers. Zest the lemon and then juice the lemon and add to the bowl. Add in the garlic and olive oil.

    • Step 6

  • Gently mix to combine. Allow to sit in the fridge for a couple hours to allow the flavors to blend.

    • Step 7

  • Before serving salt and pepper to taste. Break apart the goat cheese into pieces and top the salad with it.