Directions: |
Directions:1. Place potatoes in a medium saucepan and cover with one inch of water.
2. Bring to a boil and cook for about 15 minutes
3. Drain the potatoes and let them cool until they’re almost room temperature.
4. Pickle your spring onions by whisking vinegar, water, salt and sugar together in the bottom of a small container with a lid until the salt and sugar dissolve.
5. Slice the bulbs and paler green parts into very thin coins and submerge them in the vinegar mixture. Cover and put in fridge until you’re ready to use them
6. Fill a saucepan with potatoes, salt, and water, and bring it to a boil.
7. Prepare an ice bath, a large bowl with ice and water in it.
8. Trim the tough ends off the asparagus.
9. Once the water is boiling, add the asparagus. One minute later, add the sugar snap peas. Two minutes later, drain both together then dump them in the ice bath until chilled.
10. Drain the vegetables and spread them out on towel to absorb excess water.
11. Slice the cooked asparagus and sugar snaps and place them in a large bowl.
12. Chop potatoes, chop radishes thin, chop some of the green onions into thin slivers and add them to the bowl.
13. Whisk the dressing ingredients and toss it with the vegetables
14. Stir in as many pickled onion as you please
15. Season with salt and freshly ground black pepper to taste.
16. Eat and enjoy! |
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