Pea, Potato and Asparagus Salad with Mint Walnut Dressing

How to prepare pea, potato and asparagus salad with mint walnut dressing

1. Peel the potatoes and cut lengthwise into slices (into 2, 4 or 6, depending on size; small new potatoes can be left whole). Boil in salted water until done.
2. Cook the peas separately in salted water. If using frozen peas, add the cleaned asparagus cut into 3-4 pieces. They will cook together for about 5 minutes. If using fresh peas, they will take 15-20 minutes to cook, so add the asparagus only in the last 5 minutes of cooking.
3. Drain the potatoes and put them in a bowl. Drain the peas and asparagus and add them over the potatoes (reserve a few tablespoons of the pea cooking water in case you need it for the dressing). Season with salt, pepper and chili if desired. Let them cool while you prepare the dressing.
5. Put the mint leaves in a food processor along with the walnuts, olive oil and lemon juice. Blend well. If too thick, add a little water and blend again to get a dressing that flows easily from a spoon.
6. Pour the dressing over the vegetables along with the finely chopped chives and mix gently. Adjust salt and lemon juice to taste.

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