Asparagus, Green Bean And Pea Salad - cooking recipe

Ingredients

8 oz thin green beans, trimmed
8 oz thick asparagus spears, trimmed
1 cup cooked peas
1/2 cup cherry tomatoes, halved
1/4 cup sliced red onion
2 tbsp chopped fresh parsley leaves
1 None orange, zested and juiced
1 None lime, zested and juiced
1 tbsp raspberry vinegar
1 tbsp olive oil
1 tsp honey
1 clove garlic, minced

Preparation

Blanch green beans and asparagus in boiling salted water for 3 mins, or until tender. Cut off asparagus tips and reserve. Shave asparagus with a vegetable peeler into thin strips. Arrange on a serving platter with remaining vegetables. Sprinkle with parsley.
Whisk together 1/2 tsp orange zest, 2 tbsp orange juice, 1/4 tsp lime zest, 1 tbsp lime juice, raspberry vinegar, olive oil, honey and garlic. Season. Serve with salad.