Name: Asparagus, Pea & Pecorino Salad With Lemon Dressing
Total time: 40 min
Yield: 6
Ingredients: 500g frozen broad beans; 150g sugar snap peas, trimmed; 340g asparagus; 1 tbsp extra virgin olive oil; 2 tbsp finely chopped chives; PEA PESTO; 2 cups (240g) frozen baby peas; 1 cup firmly packed mint leaves; ⅓ cup (25g) finely grated pecorino, plus extra to serve; ½ small clove garlic, crushed; ⅓ cup (80ml) extra virgin olive oil; WHOLE LEMON DRESSING; 1 medium lemon (140g), halved; 1 eschalot, chopped finely; ¼ cup (60ml) extra virgin olive oil

VMG Recipes