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Asparagus and Sugar Snap Pea Salad



  1. Blanch asparagus and peas for 2 minutes in boiling water. Plunge immediately into ice water. When cold remove and dry very well.
  2. Slice asparagus and peas down the centre lengthwise. Arrange on a platter.
  3. Drizzle with olive oil, lemon juice, coarse salt and pepper. Decorate with the tomatoes. Scatter with parmesan and lemon rind just before serving.
  4. Decorate with lemon slices.