Recipe by Chef David McIntyre, International Culinary School at the Art Institute of Portland
Pea shoots are the young, tender leaves and tendrils of pea plants. If you can find fava shoots, a beautiful early spring crop often harvested from over-wintered favas, they would be equally delicious here. Pair with early asparagus to celebrate the return tender spring vegetables!
¼ pound pea or fava shoots, rinsed and patted dry
¼ pound asparagus, rinsed
¼ cup hard goat cheese, grated
1 lemon, sliced in half
A drizzle of good quality olive oil
A pinch of salt and pepper
1) Shave the asparagus into long strips with a vegetable peeler.
2) Combine the shaved asparagus, pea shoots, and cheese in a salad bowl.
3) Squeeze the lemon over the mixture, then the olive oil, salt and pepper.
4) Toss gently and serve.