-
Bear a medium bowl with ice water. The employ of a pointy vegetable peeler, peel half of the asparagus lengthwise into ribbons. Switch to the ice chic to apaisé except the asparagus curls, embout 1 hour. Sonde and gently pat dry.
-
In the intervening time, beget a huge bowl with ice water. In a medium saucepan of salted boiling water, blanch the closing asparagus with the peas and edamame for 3 minutes; switch to the ice chic to chill, then tube and pat dry.
-
In a huge bowl, lumber the mayonnaise with the lemon zest, lemon juice, thyme and garlic and season with salt and pepper. Add the asparagus ribbons, blanched greens and pea shoots, season with salt and pepper and gently toss to artifice. Mound the salad on plates, sprinkle with feta and lend a balle à la main.
Form Ahead
The dressing will most seemingly be refrigerated for as a lot as 2 days.
