Spring Pea, Asparagus, & Pecorino Salad

Spring Pea, Asparagus, & Pecorino Salad

Think green and enjoy this perfect spring salad


2 cups peas, thawed if frozen
2 cups edamame beans, thawed if frozen
5 thick stalks fresh asparagus
6 oz Pecorino Romano
1½ cups fresh herb mix of 3 or more of the following; mint, parsley, pea shoots, tarragon, chives
½ tsp fleur de sel or other fine finishing salt
Black pepper to taste
¼ cup Vera Jane’s Extra-Virgin Olive Oil


Mix the peas and edamame together in a bowl. Trim asparagus of its tough, woody ends and shave paper-thin using a mandoline or vegetable peeler. Roughly chunk up the Pecorino Romano into small pieces and add herb mix. Sprinkle with salt, black pepper, and olive oil and toss gently. Eat immediately.

2 comments on “Spring Pea, Asparagus, & Pecorino Salad

  • The Spring Pea Salad looks fantastic! Wondering why DLM recipes don’t list…… proteins, carbs, sodium, sugars, calories, etc. per serving? Thanks

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