Apr 27, 2017
After a recent visit to the Durham Farmers’ Market, I arrived home with armloads of asparagus, pea shoots, and hakurei turnips. Looking for ways to make use of my bounty, I came across an old recipe for asparagus-pea pesto and another for a Spring pea-shoot salad. I decided to combine both recipes to honor these deliciously fresh vegetables.
We seldom think of eating asparagus raw, but when shaved into long, thin ribbons, this spring vegetable makes a beautiful crisp and flavorful salad. Pea shoots are wispy and delicate, fragrant and flavorful—the perfect match for peppery arugula. Tossed together, these ingredients make a terrific salad but, when the vegetables are this good, I want to layer the flavors. Dressing the greens with pesto seemed like the perfect way to bring this dish another level of flavor.
Hakurei, a Japanese variety of turnip, do not need to be cooked. Thanks to their crisp and delicious flavor when left raw, these are often referred to as “salad turnips.” They have an even-textured density and pair well with a variety of foods. Sliced thinly on the mandolin they are the perfect addition to this spring starter. If you can’t find hakurei turnips at your local farmers’ market, substitute one of the many beautiful varieties of radish available now.
Yield: Note: Makes about 2 cups
1 ½ bunches asparagus (about 12 ounces)
1 ½ cups fresh or frozen peas
2 cloves garlic, peeled and halved
2 tablespoons tarragon vinegar
3 tablespoons extra virgin olive oil
1/3 cup grated Parmesan cheese
½ teaspoon salt
¼ teaspoon freshly ground black pepper
1 bunch arugula (about 4 ounces)
1 1/2 cup pea shoots (about 2 ounces)
2 to 3 medium-sized hakurei turnips, thinly sliced
In a medium saucepan, bring 6 cups of salted water to a boil. Roughly chop half of one bunch of asparagus and add the pieces to the boiling water. Cook for 3 minutes or until bright green and tender but still crisp. Using a handheld strainer, transfer the asparagus pieces into a bowl of ice water, allow to cool and drain. Add the peas to the boiling water and cook until tender, transfer to the bowl of ice water, allow to cool and drain.
In a food processor, combine the cooled asparagus pieces, 1 cup of cooled peas, the garlic, and vinegar. Pulse to combine, scrape the sides down, and pulse again to form a paste. Slowly pour in the olive oil and continue to pulse while adding the Parmesan, salt, and pepper. Transfer the asparagus-pea pesto to a bowl, and set aside.
Using a sharp vegetable peeler, peel remaining asparagus to create thin ribbons. Slice any remaining pieces into thin cubes.
In a large bowl, combine the asparagus ribbons and cubes, remaining peas, arugula, pea shoots, and hakurei turnips.
Just before serving, add 1/2 cup of the asparagus-pea pesto to the bowl and toss to coat the salad.
Note: You can refrigerate the remaining pesto for about 1 week. It is a delicious dip for crudité, works well tossed with pasta, or slathered over grilled bread. If you have any turnips left, slice them into sturdy rounds and top with a dollop of pesto and sliver of Parmesan for a crisp, delicious hors d’oeuvre.
 | If you make this recipe, be sure to snap a picture and share it on Instagram with the #anniefalk so we can all see it! |
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