Step 1

Wash 1 lb asparagus, trim and discard the woody bottoms, and chop into 2-inch pieces.

Step 2

Bring a large pot of water to a rapid boil. Set up a large bowl of ice water to the side. Once the water is boiling, heavily salt the water and drop the prepared asparagus and 1 cup frozen petite peasinto the boiling water. Cook for 2-3 minutes, until the asparagus is just tender and still bright green. Timing will depend on thickness of asparagus. Immediately transfer the veggies to a bowl of ice water using a slotted spoon or spider strainer.

Step 3

Let the peas and asparagus chill in the ice bath for 2-3 minutes, then drain, and pat dry.

Step 4

In a large mixing bowl, whisk together 2 tablespoons extra virgin olive oil, 1 tablespoon fresh lemon juice, 1 tablespoon Dijon mustard, 1 teaspoon honey, 1 teaspoon kosher salt, and ½ teaspoon pepper together until well combined and emulsified.

Step 5

Add the blanched asparagus, peas, and ½ small shallot (thinly sliced) to the mixing bowl with the prepared dressing. Toss to coat and then cover and chill for at least 30 minutes or up to 24 hours.

Step 6

To serve, transfer the dressed vegetables to a serving dish and top with ¼ cup pistachios (shelled and chopped), 4 fresh mint leaves (sliced into thin ribbons), and ¼ cup crumbled feta. Serve immediately.