about 8 oz or approximately 2 cups of frozen baby peas
3 tablespoons olive oil
2 tablespoons white wine vinegar
1 teaspoon sugar
a handful of finely chopped mint
1 bunch of asparagus, fine stems rather than fat ones
pinch of butter
1 head of butter lettuce, torn into leaves and washed (or something like baby gem would work here as well)
2 oz feta cheese
Instructions
Cover the peas with water in a small pot. Bring to the boil and turn off the heat.
Make the dressing: Combine the olive oil, vinegar, sugar and mint in the bottom of a large bowl or serving platter. Stir a bit to combine and dissolve the sugar.
Drain the peas and add them to the dressing. Toss to coat and leave to marinate for about 10-15 minutes.
Meanwhile, cook the asparagus. Snap off the woody ends and lay flat in a skillet. Cover with water and bring to the simmer, then turn off the heat. Leave in water for 5-10 minutes until just tender, depending on the size and thickness of the asparagus. Crisp is good here. Drain and toss with a pinch of salted butter until everything is lightly coated.
Add the lettuce leaves to the peas, tossing and scooping some peas into most of the little lettuce cups. Add the asparagus, draping it everywhere you have space.
Finally, crumble the feta over the top.
Recipe by The Bright Kitchen at https://www.thebrightkitchen.com/minted-pea-and-asparagus-composed-salad/