We countdown to the change in seasons around here. So, the minute the new season arrives, we head to the Hollywood Farmers Market and stock up on seasonal produce like it's going out of style. This year we were out of town as Spring rolled in so we've been making up for it since we got back. Almost every Spring we make a different version of the same Spring green salad with some combo of asparagus, sweet peas, and herbs—this year we're pairing it with a sweet, tangy Poppy Seed dressing.
peeled and roughly chopped
or Greek yogurt, optional
ends trimmed and cut into 1/2-inch pieces
cut into 1/2-inch pieces
trimmed and sliced paper thin
Combine vinegar, honey, shallot, poppy seeds, Dijon mustard, cream (if using), a pinch of salt, and olive oil in the carafe of a blender and process until smooth and creamy. Taste and add more salt or honey, as desired.
Fill a bowl halfway with ice water then heat 1-inch of water in a large frying pan over high heat. Add asparagus and peas and cook until just bright green, about 3 minutes. Drain asparagus and peas then place in ice water until cool.
Peas and asparagus can be blanched up to 1 day ahead.
Combine all remaining ingredients aside from dressing in a serving bowl. Serve with dressing passed on the side.