A Note Before You Start
I use the term/direction "top and tail" the snap peas which means to remove the tough inner membrane of the snap peas. I give a detailed explanation of this technique on my website under the Terms and Techniques tab.
Ingredients
1 bunch of asparagus
4 oz of snap peas - 1/2 a package from Whole Foods
1 blood orange or regular navel orange
Zest from the orange
1/2 cup of crumbled feta cheese
1/3 cup of chopped pistachios (or nut of your choice)
torn/chopped lettuce of your choice to line a serving dish
Citrus Vinaigrette - recipe to follow
Preparation
Step 1: Fill a bowl with cold water and 2-3 cups of ice and set aside.
Step 2: Bring a large pot of water to a boil.
Step 3: Cut the bottom quarter of the asparagus off and discard. Cut the remaining asparagus into 1" pieces on the bias.
Step 4: Top and tail the snap peas.
Step 5: Once the water is boiling, add the asparagus. Turn the heat down to medium and cook the asparagus for 2 minutes. Add the snap peas and cook for one more minute.
Step 6: Drain the asparagus and snap peas and immediately plunge them into the bowl with the ice water. This will stop further cooking. Leave in the bowl for 5 minutes and then drain and pat dry.
Step 7: Zest the orange and reserve the zest for the vinaigrette. Remove the peel from the orange and section out the orange slices.
Step 8: In a separate bowl, toss the lettuce with 1/3 cup of the citrus vinaigrette and place on a shallow platter. Place the asparagus and snap peas in the same bowl and toss with 1/4 cup of citrus vinaigrette and gently place on top of the lettuce. Place the orange slices around the salad platter. Sprinkle with the feta and pistachios.
Citrus Vinaigrette
1/4 cup Avocado oil
1/4 cup Olive oil
2/3 cup of orange juice
6 TBSP of freshly squeezed lemon juice
1 shallot minced with a zester
1 TBSP of honey mustard
1/2 tsp of kosher salt
1/2 tsp of black pepper
Step 1: Put all of the above ingredients into a mason jar, cover tightly and shake until well blended.