By: Meet Your Vegetables Interns
Note: This recipe was created using only asparagus, but in order to make the recipe in the June, when asparagus is less abundant, we added some chopped sugar snap peas!
- 1/2 to 1 large bunch of asparagus and/or 1 pint sugar snap peas (totaling 1lb combined)
- 1/2 of 1 lemon (juice only)
- 2 teaspoons olive oil
- salt, to taste
- black pepper, to taste
- 2 teaspoons chopped dill (optional)
Using a vegetable peeler, shred the asparagus stalks into ribbons, and set aside. If using, chop the snap peas into bite-sized pieces.
In a medium bowl combine the asparagus ribbons, chopped snap peas, lemon juice and olive oil. Season with salt, pepper and dill. Toss until well combined.