Photography by Angie Norwood Browne
1 bunch of asparagus
3 large shallots
1 cup of fresh peas
Blanch asparagus for 3-5 minutes. Blanch peas in strainer for 30 seconds. Shallots can be used raw or cooked. I like them sauted until browned. To make vinigarette mix lemon juice from 1/2 lemon, olive oil, garlic add salt and pepper.
Recipe and Food Styling by Jean Galton