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Fresh Sugar Snaps and Asparagus

Source of Recipe


Unknown






List of Ingredients



• 1 lb. sugar snap peas, trimmed
  
• 1-1/2 lbs. asparagus, trimmed
  
• 1 Tbsp fresh lemon juice
  
• 1 Tbsp white wine vinegar
  
• 1 tsp Dijon mustard
  
• 1 tsp sugar
  
• 1/2 tsp salt
  
• 1/4 tsp freshly ground pepper
  
• 1/4 cup olive oil
  
• 2 Tbsp finely chopped red onion
  
• 2 tsp chopped fresh dill
  






Instructions



1. Bring a large saucepan three-quarters full of water to boil. Add sugar snap peas and cook until they turn bright green and are still crunchy, about 3 minutes. Transfer sugar snaps with a slotted spoon to a bowl filled with ice water (Reserve cooking water). Return cooking water to a boil; add asparagus and cook until tender but still crisp, 4 to 5 minutes. Transfer asparagus to bowl of iced water. Drain sugar snap peas and asparagus; transfer to a pan lined with paper towels.
   
   
2. Cut asparagus into 2-inch diagonal pieces. Transfer asparagus and sugar snaps to a large serving bowl.
   
   
3. Whisk together lemon juice, vinegar, mustard, sugar, salt, and pepper in a medium bowl. Slowly whisk in oil until well-blended. (Can be made ahead; cover vegetables and dressing separately with plastic wrap and refrigerate overnight. Return dressing to room temperature before using). Rinse onion under cold running water; drain. Toss asparagus and sugar snaps with onion, fresh dill, and dressing. Serve immediately.
   
   Makes 6 cups.