This is a delightful salad and if you are fortunate enough to have fresh garden peas and asparagus, so much the better. 

If not, small frozen peas work almost as well. Do, however, use fresh asparagus.  It is in season now and easy to find.

2 Tbsp. White wine vinegar
3 Tbsp. Olive oil, divided
1 tsp. Grated lemon zest
4 tsp. Fresh lemon juice
1 green onion, minced
Salt and pepper to taste
1 pound fresh asparagus, ends trimmed
2 cups fresh or frozen green peas
2 ounces crumbled feta cheese
1/4 cup fresh mint leaves

Whisk together vinegar, 2 Tbsp. olive oil, lemon zest and juice, green onion and salt and pepper in a small bowl.
In a medium skillet, heat 1 Tbsp. Olive oil over medium heat.  Add asparagus and cook 3-4 minutes, stirring often. Add peas and stir to combine for one minute. Transfer to a bowl, add dressing and stir to coat well.  Sprinkle with Feta and mint and gently toss. Serve warm or at room temperature


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