– 1 pound asparagus, tough ends removed, cut into third – 1 cup fresh or frozen pea – 10 ounces cherry tomatoes, halved – 5 large radishes, thinly sliced into round – ⅓ cup packed chopped mint leave – ⅓ cup packed chopped parsley leave – 1 to 2 ounces feta cheese (optional), crumbled – 3 tablespoons red wine vinegar – 2 garlic cloves, minced – Kosher salt – Black pepper – 1 teaspoon sumac (optional) – 3 tablespoons extra virgin olive oil
Put cold water in a big dish. Fill a big pot with water and heat on high. Add asparagus and peas to boiling water.Cook for 3-5 minutes until tender.
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Bright green veggies should have texture. Drain and immediately place veggies in cold water to chill. Shocking vegetables in cold water prevents overcooking and retains their green hue. Drain.
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Mix vinegar, garlic, a touch of salt and pepper, and sumac in a large bowl. Combine with whisk. Whisk while slowly adding olive oil. Whisk dressing until emulsified.
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