Who better than famed author, Sheila Lukins to inspire you with new recipes or twists to old favorites.

When you’re looking for the ideal warm weather salad that marries beautifully with ham, lamb, or fish, or is a delectable light lunch on its own, there’s nothing fresher or more welcoming than the spring into summer offerings of our gardens, asparagus and snap peas, tossed with a Lemon Vinaigrette.

A sprinkling of dill, or chives if you prefer, adds the extra-special touch. The color of the chopped eggs matches the flowers in your flowerbed.

Recipe from Sheila Lukins' book, Ten: All the Foods We Love, Ten Recipes for Each.

 

 

Salad

2 pounds medium-size asparagus, tough stem ends trimmed off, cut into 1-inch pieces
1½ pounds sugar snap peas, strings removed
Salt and freshly ground black pepper, to taste
¼ cup Lemon Vinaigrette (recipe follows)
2 tablespoons coarsely chopped fresh dill leaves or snipped fresh chives
2 hard-cooked eggs, chopped, for garnish

Bring 1. a large saucepan of salted water to a boil. Add the asparagus and cook until barely tender, 2 to 3 minutes. Using a slotted spoon, transfer the asparagus to a colander. Rinse under cold running water, and drain again. Pat the asparagus pieces dry with paper towels and transfer them to a large bowl. 

Add 2. the snap peas to the same pot of boiling water, and cook until crisp, about 2 minutes.  Drain the snap peas, rinse them under cold running water, and drain again. Pat them dry with paper towels and add them to the bowl with the asparagus. 

Season 3. the vegetables with salt and pepper. Add the vinaigrette and the dill, and toss. Transfer the salad to a serving bowl, sprinkle with the chopped eggs, and serve.