Spring Pea, Asparagus, & Pecorino 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.



Leave a Reply

Your email address will not be published. Required fields are marked *