Green is the color of the rug on our kitchen floor. Green is the color of our favorite water glasses from Anthropology. Green is the color of the half-empty wine bottle sitting on our counter (better get on that. It’s 5 o’clock somewhere). Green is the color we want our grass to be. Green is the color we wish our thumbs were (so much for that green grass…). Green is the color of our friend’s wedding invitation hanging on our refrigerator (can’t wait for June!).
Green is the color of this fresh, springtime dish!
This bright salad is a medley of spring veggies and comes together very quickly, less than 20 minutes including prep and cook time. It can definitely stand alone and is also amazing served over any grain (pasta, quinoa, barley), or as a side to a main meat or fish.
The asparagus is cooked until tender, but still crispy. The peas pop in your mouth and the lemon gives a burst of citrus, tying everything together. The parmesan cheese sprinkled on top, melts into the vegetables and provides a salty finish. This is everything a girl could ask for in a springtime salad. Happy double dipping!
Recipe – a Double Dipper original
- 1 large bunch asparagus, sliced on a diagonal into 1″ pieces
- 1 cup fresh or frozen peas
- 1 bunch green onions, chopped
- 1 lemon
- handful of fresh pea shoots
- 1 tbsp. extra virgin olive oil
- freshly grated parmesan cheese
- dash of ground pepper
1. In a large skillet, heat olive oil over medium heat. Add green onions and let simmer until fragrant.
2. Add asparagus and sauté for about 4 minutes, until bright green but still slightly crisp. Sprinkle pepper over top.
3. Add peas and cook for another 2 minutes. Add pea shoots, squeeze lemon over greens and remove from heat. Top with parmesan cheese, so that it melts. Serve with fish, meat, over pasta or simply as is. Enjoy!