Asparagus and Peas with Tomato Chutney Vinaigrette
Makes 6 to 8 servings
  • 2 tablespoons plus ½ teaspoon kosher salt, divided
  • 2 bunches fresh asparagus, trimmed
  • 2 cups fresh or frozen green peas, thawed
  • 2 tablespoons tomato chutney
  • 2 tablespoons sherry vinegar
  • 1 tablespoon minced shallot
  • Pinch ground black pepper
  • ¼ cup extra-virgin olive oil
  1. In a large Dutch oven, bring water and 2 tablespoons salt to a boil over high heat. Add asparagus; cook for 2 minutes. Add peas; cook for 1 minute. Drain; rinse with cold water.
  2. In a small bowl, whisk together tomato chutney, vinegar, shallot, pepper, and remaining ½ teaspoon salt. Gradually whisk in oil. Drizzle vinaigrette over blanched asparagus and peas.
Recipe by Taste of the South at