Recipe and photos by Olaiya Land
Serves 4 | 50 minutes
1 large lemon
1/2 teaspoon kosher or flaky sea salt
1 cup English peas (from about 3/4 pound unshelled peas)
3 tablespoons extra-virgin olive oil
1 1/2 tablespoons chives, thinly sliced
1/2 cup toasted almonds, roughly chopped
1 bunch thick asparagus stalks, ends trimmed and shaved on a mandoline or Japanese slicer (I highly recommend a cut-resistant glove for this task), or shaved with a vegetable peeler
1 1/2 cups sugar snap peas, ends trimmed and sliced about 1/4-inch thick on the bias
2 tablespoons cilantro leaves
Finely grate 2 teaspoons of zest from the lemon and place in a medium bowl. Juice the lemon and add 3 tablespoons of the juice to the bowl with the zest. Set aside to macerate for 10 minutes.
Fill a small saucepan halfway with water, salt generously (you want it to taste like the ocean), and bring to a boil over high heat. Add the peas and cook until just barely tender, 1–3 minutes, depending on size. Drain and rinse under cold water until the peas are completely cold. Spread the cooled peas on a clean kitchen towel and air dry or gently blot until dry.
Add the olive oil, chives, and almonds to the bowl with the lemon zest and juice and mix to combine. In a large bowl, combine the shaved asparagus, sugar snap peas, and blanched peas. Add the lemon-almond dressing and gently toss to combine. Transfer to a serving platter and garnish with the cilantro leaves. Serve immediately.