Tender peas and raw asparagus ribbons with Parmesan and a lemon-mustard dressing.
15 gParmesan cheese
70 gGreen peas
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120 gAsparagus
3 gMint
1 tbspLemon Juice
3 gDijon mustard
1.5 tspDressing oil
To tasteSalt
To tasteBlack Pepper
Boil the peas for 2-3 minutes until just tender. Drain, cool under cold drinking water and drain again.
Use a vegetable peeler to shave the asparagus lengthways into thin ribbons. Thinly slice the tender tips and chop the mint.
Whisk the lemon juice, mustard and oil with salt and pepper. Toss with the asparagus, peas and mint, then shave the Parmesan over the salad.