2 1/2 cups shelled fresh green peas
1 cup fresh asparagus tips
1 small shallot, peeled and thinly sliced
1 small leek, cleaned, white part only, thinly sliced
Zest and juice of 1 lemon
1/4 cup extra-virgin olive oil
1/2 cup shredded fresh mint leaves
Salt and freshly ground black pepper
1. Bring a large pot of salted water to a boil. Pour the peas and asparagus tips into the water and cook for no more than 2 minutes. Drain and immediately plunge the peas into a bowl of ice water. Drain and pat dry with a towel. Puree ½ cup of the peas in a blender.
2. Place the peas, pea puree, shallot and leek in a medium, nonreactive bowl and toss gently to combine.
3. Add the lemon zest and juice, olive oil and mint. Season to taste with salt and pepper and toss gently until the vegetables are coated. Serve immediately.
SERVES 6 TO 8