Super Green Salad

• Kosher salt
• 2 1-lb. bunches large asparagus spears
• 1 cup frozen shelled edamame, thawed
• 1 cup frozen or fresh English peas
• 1/2 cup extra-virgin olive oil
• 1/4 cup slivered almonds, lightly toasted
• 2 cloves garlic
• 1 1/2 teaspoons lemon zest
• 1 cup loosely packed fresh basil leaves
• 1/2 cup loosely packed fresh mint leaves
• 1/4 cup loosely packed fresh tarragon leaves
• 2 tablespoons fresh lemon juice
• 2 ounces shaved Manchego cheese

1. Bring 6 cups water to a boil in a large pot; add 1 tablespoon salt. Have ready a bowl of ice water.
2. Trim tough ends from asparagus. Cut 1 bunch diagonally into 2-inch pieces. Shave stalks of remaining asparagus with a vegetable peeler. Add diagonally cut asparagus, edamame and peas to boiling water; cook for 4 minutes. Plunge vegetables into ice water to stop the cooking process; drain well.
3. Process oil, almonds, garlic and lemon zest in a blender until smooth. Add herbs and process until smooth.
4. Place dressing, shaved asparagus, cooked asparagus mixture, lemon juice and 1/2 teaspoon salt in a bowl; toss to coat. Top with Manchego.

kosher salt, peas, extravirgin olive oil, slivered almonds, garlic, lemon zest, basil, mint leaves, tarragon, lemon juice, manchego cheese

Taken from www.myrecipes.com/recipe/super-green-salad (may not work)