Ingredients
kosher salt
1 1/2 lb. thin asparagus spears
2 c. snow peas
1 1/2 tbsp. white wine vinegar
1 1/2 tbsp. lime juice
1 tsp. sugar
1/4 tsp. Freshly ground black pepper
1 clove garlic
1 small shallot
1/4 c. extra-virgin olive oil
3 tbsp. Chopped flat-leaf parsley
1/4 c. pepitas
Preparation
Step 1Bring a large pot of generously salted water to a boil. Add asparagus and snow peas; cook 30 seconds. Drain, rinse in very cold water, and drain well again.Step 2In a large bowl, whisk together vinegar, lime juice, sugar, 1 teaspoon salt, pepper, garlic, and shallot. While continuing to whisk, drizzle in oil until thickened. Add asparagus, snow peas, and parsley; toss to coat. Transfer to a serving platter, garnish with pepitas, and serve. Looking for vegetable recipes? Try our best asparagus recipes, eggplant recipes, or zucchini recipes.
