Asparagus and Peas with Tomato Chutney Vinaigrette
Makes 6 to 8 servings
Ingredients
2 tablespoons plus ½ teaspoon kosher salt, divided
2 bunches fresh asparagus, trimmed
2 cups fresh or frozen green peas, thawed
2 tablespoons tomato chutney
2 tablespoons sherry vinegar
1 tablespoon minced shallot
Pinch ground black pepper
¼ cup extra-virgin olive oil
Instructions
In a large Dutch oven, bring water and 2 tablespoons salt to a boil over high heat. Add asparagus; cook for 2 minutes. Add peas; cook for 1 minute. Drain; rinse with cold water.
In a small bowl, whisk together tomato chutney, vinegar, shallot, pepper, and remaining ½ teaspoon salt. Gradually whisk in oil. Drizzle vinaigrette over blanched asparagus and peas.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/asparagus-peas-tomato-chutney/