Asparagus, Snow Pea and Zucchini Salad with Tarragon Dressing

If you are dressing freak like me I would double the recipe of dressing  and pour the first batch and keep the second batch in a small jug on the side to self serve  , Pictured here with green beans as asparagus not in season at the time of  taking this photo. Recipe by Dish


  • 3 tbsp olive oil
  • 1 tbsp white wine vinegar
  • 1/2 tsp dijon mustard
  • 1/4 tsp dried tarragon
  • sea salt and ground pepper
  • 100g snow peas
  • 100g sugar snaps
  • 12 stalks medium asparagus, ends snapped off
  • 1 small fennel bulb
  • 1 small red onion
  • 2 medium zucchini


  1. For the dressing, whisk all the ingredients in a large bowl and season.
  2. Blanch the snow peas and sugar snaps in salted boiling water for 1-2 minutes. Lift out and plunge into iced water to cool.
  3. Cook the asparagus in the same boiling water until only just tender. Add the iced water then drain all the vegetables and place on a clean tea towel to drain.
  4. To assemble, slice the asparagus into 2-3 pieces on the diagonal. Finely shave the fennel and red onion on a mandoline and use a vegetable peeler to shave long strips off the zucchini.
  5. Add all the vegetables to the dressing and gently turn to combine. Lift out of the bowl and pile up loosely on a serving plate.
  6. Top with reserved fennel fronds and a grind of pepper. Serve immediately.

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