2 bunches fresh asparagus, woody ends trimmed, then cut in half
150g sugar snap peas, ends trimmed and spine removed
150g snow peas, ends trimmed and spine removed
¼ cup extra virgin olive oil
½ cup fresh mint leaves, very finely chopped
Zest of one lemon
1 tablespoon freshly squeezed lemon juice
1 teaspoon Dijon mustard
Pinch sea salt flakes
Freshly ground black pepper, to taste
150g mixed lettuce, baby rocket and baby spinach leaves
4 radishes, thinly sliced
1 continental cucumber (or two Lebanese cucumbers), thinly sliced
½ cup parmigiana reggiano, shaved
½ cup slivered almonds, roasted
Instructions
Bring a medium saucepan of water to the boil over high heat. Add the asparagus and cook for 3 minutes. Using a slotted spoon remove the asparagus and place in a colander. Refresh under running cold water to prevent them from cooking any further. Drain well and set aside.
In the meantime, add the sugar snap peas and snow peas to the boiling water. Cook for 1 minute before draining and refreshing under running cold water. Drain well.
In a separate bowl, whisk together the olive oil, mint, zest, juice, mustard, salt and pepper.
Place the mixed leaves in your serving bowl. Add the asparagus, sugar snap peas, snow peas, radishes and sliced cucumber. Scatter over the parmigiano reggiano and almonds.
