Spring Dinner (recipe for Shaved Asparagus Salad with Peas and Goat Cheese)

I love any reason to eat goat cheese. It's my new gastronomic obsession this week. Add to that it's asparagus season and how could there be any more wonderful salad than Shaved Asparagus Salad with Peas and Goat Cheese. It's fabulous. It's flavorful. It's Spring-y. It's heaven. I think I will be eating this one a lot this Spring.

Shaved Asparagus Salad with Peas and Goat Cheese
INGREDIENTS

1 cup fresh peas (I couldn't find fresh; I had to use frozen)
1 bunch/pound asparagus 
4 T olive oil
1 T fresh dill
6 T fresh parsley
2 smallish cloves of garlic
Salt and pepper to taste
1 oz goat cheese

1) Cut the tips off of the asparagus. Snap the woody ends off. Use a vegetable peeler to shave the asparagus lengthwise.
2) In a pot of boiling water with salt, blanch the asparagus for 1 or 2 minutes. Not too long. You don't want it mushy.




3) Immediately after removing the asparagus from the boiling water, dump it in a bowl of ice water to stop the cooking process and keep the bring green color.
4) Repeat steps 2 and 3 with the green peas. If the peas are fresh they may take up to 5 minutes to cook.
5) In a food processor or blender, puree the olive oil, herbs, garlic, and salt and pepper. You can use other herbs if you

wish. Tarragon, chives, or basil would also be good. A few drops of lemon juice would also work.
6) Toss the dressing with the asparagus and peas. Place in individual salad bowls. Two bowls for larger servings, four bowls for smaller servings. Divide the goat cheese over each. Sprinkle with salt and fresh ground pepper. (I added some lemon peel on mine, it was a perfect addition.)

To make this an excellent, light Spring dinner serve it with simple roasted salmon. 

ROASTED SALMON

1) Preheat the oven to 400 degrees 
2) Rinse and dry a salmon fillet. Sprinkle with salt and pepper. 







3) Roast in the oven for about 30 minutes. 

4) Divide and serve.