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Minted Snow Peas and Asparagus

Curtis Stone, Top Chef Masters

Minted Snow Peas & Asparagus

Prep Time:  10 minutes

Cook Time: 10 minutes

Serves 8


700 g snow peas, ends trimmed. fiber removed (if large cut in half lengthwise on angle)

700 g asparagus, woody ends trimmed, cut into 3 ½ cm pieces

1 tbs olive oil

1 tsp honey

1 tsp red wine vinegar

1 shallot, cut into thin rings

2 tablespoons roughly chopped fresh mint

Mint sprigs for garnish


Bring a large pot of salted water to the boil.

Working in batches, cook the peas in the boiling water for 1 to 2 minutes or until tender but still crisp. Remove immediately and submerge in ice water. Once cooled, drain peas and place on tray lined with paper towels.

Repeat same process with the asparagus.

In large mixing bowl whisk the vinegar and honey. Slowly

drizzle in the oil while whisking.  Add the Shallots and season to taste with salt and pepper

Add the peas and asparagus and toss to coat, then add chopped mint and mix well.

Place salad onto a platter, garnish with mint sprigs and serve.

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