Summer Asparagus, Pea, Edamame, & Grilled Marrow Salad with Mint



2 bunches of Asparagus

2 cups edamame, frozen, shelled, dethawed

2 cups peas, frozen, shelled, dethawed

7/8 baby marrows, sliced lengthwise as thin as possible

2 handfuls pea tendrils

1 handful finely chopped mint

2 lemons, with zest

1 shallot

4 garlic cloves, shredded

2 tbsp rapeseed oil

2 tbsp olive oil


Heat a large pot of water to boil. Add two tbsp. salt to the water. Have a large bowl of iced water set aside. Heat a grill pan until very very hot.


Cut the bottom stems off the asparagus and peel the latter. When the water comes to a boil, add the asparagus and cook until bright green, or about two minutes. Place in ice cold water bath. Add peas and edamame of still frozen, but only for seconds. They will float to the top of cooked. Drain all the vegetables and place in a large mixing bowl. Grill the marrow in the grill pan, one side only, and add to the vegetables. Grill the asparagus, but place a large pot on top for faster grilling. Turn once and repeat.


In a small skillet, heat the rapeseed oil. Add the shallot and saute until soft, about two or three minutes. Add the garlic and cook through.


Add everything to the mixing bowl, including the olive oil mint, pea tendrils, and zest, but not the lemon juice. The lemon juice will turn the vegetables brown so do this a s a last step before actually eating the dish. Mix well. Plate with small slices of lemon on top. 

Four Avocados

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