Green Spring Salad - cooking recipe

Ingredients

2 tablespoons lemon juice, freshly squeezed (30 mL)
1 teaspoon Dijon mustard (5 mL)
1 teaspoon maple syrup (5 mL)
1/2 teaspoon salt (2 mL)
3 tablespoons olive oil (45 mL)
2 bunches asparagus, thin, about 1 lb (500 g)
1 lb sugar snap peas (500 g) or 1 lb snow peas (500 g)
1/4 cup pine nuts, toasted (50 mL) (optional)
1/4 cup radicchio, shredded (50 mL) (optional)

Preparation

Partially fill a large frying pan with water. Bring to a boil over high heat. Fill a bowl with ice water. In a small bowl, whisk lemon juice with Dijon, maple syrup and salt. Slowly whisk in oil. Snap off and discard tough ends of asparagus. Peel tough strings from sugar snaps or snow peas.
When water boils, carefully slip in asparagus. Boil until tender-crisp, 2 to 3 minute Using tongs, remove asparagus from boiling water and plunge into ice water. Then carefully slip sugar snaps or snow peas into boiling water. Cook, uncovered, until tender-crisp, about 1 minute Drain, then plunge into a bowl of ice water.
When cool, drain asparagus and snow peas well. Pat dry with paper towels. Place in a large bowl or arrange on a platter. Drizzle with dressing and sprinkle with pine nuts and radicchio. If making ahead, prepare dressing. Cook, then cool asparagus and sugar snaps. Wrap and refrigerate separately overnight. Toss veggies with dressing, then sprinkle with pine nuts and radicchio.