salad:
1 bunch of asparagus, tender tops only
˝ cup peas
a few handfuls of salad greens
˝ cup chickpeas, drained and rinsed
a few sliced radishes
sliced avocado
handful of chopped, raw pistachios
handful of herbs: chives and mint

dressing:
a big handful of basil and mint
1 small garlic clove
1 tbsp lemon juice, plus some zest
1 tbsp white wine vinegar
2 tbsp olive oil
salt & pepper to taste

1 bunch of asparagus, tender tops only 1 small garlic clove 1 tbsp lemon juice, plus some zest 1 tbsp white wine vinegar 2 tbsp olive oil

1. In a food processor, pulse together your dressing ingredients. Taste and adjust seasonings. Set aside.
2. Chop your asparagus into 1 inch pieces. Blanch them for about 45 seconds in a pot of boiling, salted water. Remove immediately and transfer asparagus to a bowl of ice water. Let cool, then drain. (If you’re using fresh peas, blanch the peas as well, if you’re using frozen ones, just let them thaw and add them to your salad raw).
3. In a large bowl toss together the asparagus, peas, salad greens, chickpeas, and radishes. Add as much of the dressing as you like and toss again. Add pistachios, avocado, chives and mint. Taste and adjust seasonings.