Asparagus and Sugar Snap Pea Salad


  • 2-3 bunches asparagus
  • 150g sugar snap peas
  • 1 X 200g mini rosa tomatoes, halved
  • ¼ cup Olive oil
  • 2 tbs fresh Lemon juice
  • Coarse salt
  • Black pepper
  • 2-3 tbs grated parmesan
  • lemon rind


  1. Blanch asparagus and peas for 2 minutes in boiling water. Plunge immediately into ice water. When cold remove and dry very well.
  2. Slice asparagus and peas down the centre lengthwise. Arrange on a platter.
  3. Drizzle with olive oil, lemon juice, coarse salt and pepper. Decorate with the tomatoes. Scatter with parmesan and lemon rind just before serving.
  4. Decorate with lemon slices.