Asparagus & Green Pea Salad with Mint

This favourite recipe comes from Jay’s sister Karla who lives in Calgary.  This unique recipe uses shaved, uncooked asparagus. Try it and let us know what you think.

• 1 ½ cups fresh or frozen peas
• 2 tbsp lemon juice
• 1 tbsp minced onion or shallot
• 2 tsp Dijon-style mustard
• ½ cup olive oil
• Salt and pepper to taste
• 1 pound asparagus, washed
• 6 cups spring greens
• 8 slices prosciutto or your favourite smoked ham, cut into thin strips
• 2 tbsp chopped mint
• 1/4 cup shaved Parmesan cheese


If using fresh peas place the shelled peas and 1/4 cup water and some salt in a saucepan. Cover and cook over high heat 4 to 5 minutes or until peas are tender. Drain. Let cool.

If using frozen peas, place them in a sieve and pour some boiling water over them.

In a small bowl, whisk together lemon juice, onion or shallot and mustard. Slowly whisk in olive oil. Season with salt and pepper to taste.

Place the woody end of the asparagus on cutting board, holding the tip and shave lengthwise along each stalk with a wide vegetable peeler. Place shavings and tops in ice water for 10 minutes. Drain well.  Discard the base.

Place the greens in a large salad bowl adding ham, shaved asparagus, peas and mint. Drizzle with desired amount of dressing.  Toss altogether.  Top with shaved Parmesan.