Asparagus And Snap Pea Salad

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   1. Whisk together the lemon zest and juice, mustard, salt and pepper. Whisking constantly, drizzle in the oil; continue to whisk until thickened. Reserve.

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   2. Cook the asparagus and peas separately in boiling, salted water until just tender, 2 to 3 minutes. Drain, rinse under cold water and pat dry. Combine with the dill, salt, pepper and vinaigrette. Serve in a decorative bowl, sprinkled with the chopped eggs.

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   Serves 8. Per serving: 150 calories, 13g carbohydrate, 6g protein, 8g fat, 55mg cholesterol.

* Per serving · 4 servings · Values may vary.

No additional tips available.