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Message: <br /><br /> If you are having trouble reading this email, you may view this article online at: http://www.jweekly.com/38053/full/38053/asparagus-and-snap-pea-salad/ <br /><br /> <b>Asparagus and Snap Pea Salad</b> <br /> Thursday, May 14, 2009 | by <br /><br />Serves 6-8<br /><br />Dressing<br /><br />1 tsp. sweet-hot mustard<br />2 Tbs. fresh lemon juice<br />1 Tbs. white wine vinegar<br />1⁄4 tsp. fresh tarragon leaves, minced<br />1⁄2 tsp. salt<br />11⁄2 lbs. asparagus, trimmed, peeled, cooked just until tender<br />1⁄2 lb. sugar snap peas, trimmed and cooked until tender<br />2 cups frozen peas, thawed and drained<br />4 cups watercress leaves<br /><br /><br />In a small bowl whisk dressing ingredients until well combined.<br /><br />Cut asparagus on the diagonal into 2-inch lengths. Cut snap peas on the diagonal in half. In a large bowl combine asparagus, snap peas and peas with dressing. Toss in the watercress. Salt and pepper to taste.<br /><br />(Louise Fiszer)

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