Serves 6-8
Dressing
1 tsp. sweet-hot mustard
2 Tbs. fresh lemon juice
1 Tbs. white wine vinegar
1⁄4 tsp. fresh tarragon leaves, minced
1⁄2 tsp. salt
11⁄2 lbs. asparagus, trimmed, peeled, cooked just until tender
1⁄2 lb. sugar snap peas, trimmed and cooked until tender
2 cups frozen peas, thawed and drained
4 cups watercress leaves
In a small bowl whisk dressing ingredients until well combined.
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.
(Louise Fiszer)