RECIPE: Asparagus, Sweet Peas and Fennel Sprouts with Shaved Parmigiano-Reggiano

In our upcoming spring issue, Laura Luciano chronicles her project of starting her seeds from scratch. But what happens to the underperformers, the little guys you have to pluck out to let the stronger seedlings thrive? You eat them!


Asparagus, Sweet Peas and Fennel Sprouts with Shaved Parmigiano-Reggiano
Serves 4

4 tablespoons olive oil
1 teaspoon Dijon mustard
½ lemon, juiced
1 tablespoon white vinegar
1 small shallot, minced
½ teaspoon sea salt
½ teaspoon ground pepper
1 teaspoon capers, minced
1 bunch of asparagus, blanched
½ lemon sliced
2 cups shelled sweet peas
2 tablespoons roughly chopped fennel sprouts (can use the fronds if you don’t have any sprouts)
½ lemon, zested
For the dressing: In a bowl, whisk the olive oil, mustard, lemon juice, vinegar, shallot, salt, pepper and capers: set aside.

Cut asparagus stalks on a long diagonal into ⅛-inch slices, leaving the tips. In a medium saucepan simmer well-salted water with lemon slices. Then blanch the asparagus tips and slices for 2 minutes. Transfer with a slotted spoon to a bowl of ice and water to stop the cooking.

Drain the asparagus and place in a large bowl. Add the shelled peas, fennel sprouts and lemon zest and toss with the dressing.

Top with shaved Parmigiano-Reggiano.