Asparagus and pea salad

Once May arrives at the French markets, it is almost impossible to choose what dish to have on your dinner table, as the choice is so abundant that one gets distracted by everything. There are those crispy carrots and cucumbers, juicy tomatoes, crunchy lettuces, peas, asparagus, and already last-of-the-season radishes. With new potatoes in between and herbs that represent every taste profile on every counter, a shopping list is even obligatory to avoid losing your head. But, sometimes, even the lists do not work, as this salad was certainly not on my Saturday market list, yet it managed to be on our Saturday dinner table. 

20 g rucola
200 g green peas
16 medium-thick asparagus
small handful of small peppermint leaves
small handful of small basil leaves
small handful of small parsley leaves
1 tsp finely chopped tarragon
25 g grated hard sheep's milk cheese (brebis or pecorino)
20 g chopped pistachios

sauce:
1/2 tsp organic lemon zest, finely grated
4 tbsp  mild extra virgin olive oil
sea salt to taste
freshly ground pepper to taste
1 tsp lemon juice

In a kettle, bring water to a rolling boil. Once boiling, add 1/3 tsp salt and the asparagus. Boil for 1-2 minutes, just enough to retain their crispness. Lift out and transfer to ice-cold water immediately (to stop cooking), preserving their crunch. Add peas to the same water, boil for a maximum of one minute, drain, and place in ice-cold water. If the cold water gets warmer, strain some and add more cold water. Leave to cool both completely.

In the meantime, in a small bowl, mix all of the salad ingredients. Set aside. 

Arrange the rucola on a plate. Drain the asparagus and peas, then pat them dry with a clean towel. This step is crucial to prevent the sauce from becoming watery. Once dried, place them on top of the rucola. Sprinkle with the herbs. Pour over the sauce and sprinkle with cheese and pistachios. Serve.