Happy Saturday. This is the best little surprise mixture ever. Seriously people! Perfect for a quick and lazy weekend veggie delight! The Don is out in the rain and soaring heat swinging at that little white golf ball; and I’m hanging out inside in the cool breeze of my kitchen just testing recipes to share with you. This turned out to be a special delight on the tongue. Canning tomatoes tomorrow! See you next week.

1/4 cup extra virgin olive oil
3 Tbs finely grated Parmesan
3 Tbs fresh lemon juice
2 t Kosher salt
1 t fresh ground black pepper
2 bunches fresh asparagus, ends trimmed
2 cups frozen English peas, thawed
2 cups frozen, shelled edamame, thawed
1/2 cup vegetable oil
1 shallot, thinly sliced
4 slices bacon, cooked and crumbled

In medium bowl, whisk together olive oil, Parmesan, lemon juice, salt, and pepper.
Cook asparagus in saucepan with an inch of boiling water 4 minutes.
Transfer to ice bath to stop cooking process and cool for 2 minutes.
Transfer to paper towels to dry.
Combine vegetable oil and shallot in small saucepan over medium heat.
Cook shallots 8 to 10 minutes, stirring often, until crisp and brown.
Transfer to paper towels to drain oil.
Combine cooked asparagus, thawed peas and edamame in large bowl.
Pour dressing over vegetables and toss to coat.
Transfer vegetable mixture to serving platter.
Top with shallots and bacon.

Serves 8 to 10.

May prepare vegetables and dressing 1 day ahead.
Cover separately and refrigerate.

Adapted from Epicurious Fresh, Summer Favorites, 2017.