Riverbend has fresh peas, Edgar has fresh Innisfail asparagus (both at Bountiful Farmers Market). No time like now to make this sprightly salad.
“I make this at home for family and friends and it’s always a hit. Super simple, fresh and just screams spring”–chef Scott Downey, The Butternut Tree.
Dressing
| 1 clove | garlic |
| 2 | lemons |
| ¼ c | buttermilk |
| 6 T | extra-virgin olive oil |
| kosher salt, freshly ground pepper |
Finely grate the garlic, zest the lemons, juice both lemons and whisk together with buttermilk and olive oil. Season to taste with with salt and pepper.
Salad
| 1 | cucumber, halved lengthwise, cut into 1” pieces |
| 4 | green onions, thinly sliced on the diagonal |
| 2 c | sugar snap peas, thinly sliced on the diagonal |
| 2 T | extra-virgin olive oil |
| 2 | 1” thick slices round country-style bread |
| 1 bunch | asparagus, trimmed, sliced on a diagonal into 2” pieces |
| 1 c | (packed) herbs (dill, mint, basil, parsley) |
| 4 oz | feta cheese |
Lightly crush cucumber pieces with rolling pin or bottom of sauce pot and mix with onions, peas, herbs and feta. Toss the bread with olive oil and toast either in an oven at 350ºC for 6 minutes tossing halfway through or in a skillet on medium-high heat for 4-5 minutes tossing occasionally.
Transfer the bread to the plate and cook asparagus until tender but with a slight crunch using the same skillet or oven for about 3 minutes.
Toss cucumber, onion, pea, feta and herb mixture with the bread, asparagus and dressing and serve in a shallow bowl.
Serves 4.