Ingredients
2 pounds small new potatoes, scrubbed
Salt
2 pounds asparagus, trimmed
1 1/4 pounds sugar snap peas, strings removed
1 bunch chives, cut into 1-inch pieces
1/4 cup fresh lemon juice
1/2 teaspoon freshly ground pepper
Chive Oil
1 four-ounce block Parmesan
Preparation
Simmer potatoes in salted water until tender, 15 to 25 minutes. Drain.
Blanch asparagus and peas separately in salted boiling water until bright green, 30 seconds to 1 minute. Cool in ice water; drain. Cut asparagus into 1 1/2-inch lengths. If potatoes are large, cut in half. Place potatoes, asparagus, peas, and chives in a bowl.
Combine lemon juice, 2 teaspoons salt, and pepper in a bowl. Gradually whisk in chive oil. Drizzle over salad. Use a vegetable peeler to shave Parmesan over the salad; toss gently by hand. Serve at room temperature.
