Tender spring veggies bring bright-green color and tender-crisp texture to this gorgeous salad. Toss them with a zippy lemon vinaigrette and scatter with fresh mint.
Note: Depending on seasonal availability, you might receive sugar snap peas, snow peas, or English peas.
What You Get
Sugar snap peas (see note below)
Meyer lemon vinaigrette
What You'll Need
Salt and freshly ground pepper
Bring a large pot of salted water to a boil. Trim the asparagus, snapping off any woody ends, and cut the asparagus into bite-size pieces. Trim the sugar snaps, removing any tough strings if necessary, and cut them into bite-size pieces. Pick the mint, toss the stems, and chop the leaves (you should have about 1 cup).
Add the asparagus and sugar snaps to the boiling water and blanch until bright green and tender-crisp, 2 to 3 minutes. (If you receive English peas, shell the peas and cook them until bright green, 1 to 2 minutes.) Drain the vegetables and rinse under cold water until cool.
Transfer the vegetables to a large bowl or platter. Add the mint and pea shoots, drizzle with ⅓ cup of the vinaigrette, season with salt and pepper, and toss to coat. Sprinkle with feta, grind with pepper, and serve.