In a small bowl or jar with a lid, combine the juice from
half a lemon, twice that amount of extra virgin olive oil, a thinly sliced
shallot, a handful of finely chopped mint, salt, and pepper. Mix or shake well
and set aside.
Remove the coarse bottoms from a pound of asparagus spears,
cut into two-inch pieces, then blanch for a minute or two in a pot of simmering
salted water. Once the asparagus is tender but still firm, drain in a colander and
run under cold water to keep them from cooking any more.
Five minutes before serving, adjust the dressing if needed with
more lemon, oil, salt, or pepper. Then, in a large bowl, combine the asparagus,
two ounces of pea shoots, four ounces of crumbled feta, another helping of
chopped mint, and the dressing. Toss well.
Happiness, right? Spring is here!
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