My First Harvest: Asparagus w/ Peas, Shallots & Mint

I hope you won't get sick of my asparagus posts, if you do, then feel free to turn the channel.

You've heard it here before.
It's the only time of year when I LOVE asparagus, in the spring, when it's fresh and local.

This is my first real harvest of asparagus, since it takes 2 years for the plant to get strong, then you can harvest it in the 3rd year.
It's a long wait, and you have to be patient (not one of my virtues).

This is a beautiful way to showcase fresh sweet peas and your spears.

I want to eat this all year long.
I guess I will be moving to California.

The original recipe calls for fava beans, which I never seem to have, so I omitted them.
Since it's spring, and my mint is plentiful, I thought I'd throw that in to make the dish bright.

I also peeled my asparagus stalks, which I rarely do, however, I like the bright green look of them, and it gets rid of the tough woodsy ends.

This was lovely.

Asparagus w/ Shallots, Bacon & Peas: (adapted from Bon Appetit)

3 tablespoons extra-virgin olive oil
1 tablespoon finely grated Pecorino or Parmesan
2 tablespoon (or more) fresh lemon juice
Kosher salt, freshly ground pepper
2 bunches asparagus, trimmed, stalks peeled if thick
more oil for frying the shallots
1 cup shelled fresh peas (from about 1 pound pods) or frozen peas, thawed
3 shallots, thinly sliced
4 slices bacon, cooked and crumbled
handful of fresh mint leaves for garnish

Blanch the asparagus for 2 minutes in boiling water, and remove them immediately to an ice bath to set the color and stop the cooking process.

My spears were only 2 hours old, so the more al dente the better.

In a small skillet, heat some olive oil and fry the shallots (you can also cheat and do this in the bacon grease, like I did!).

Lay the asparagus on a platter and throw the peas on top.

Drizzle the lemon vinaigrette over the green stuff.

Add the frizzled shallots and bacon, and garnish with fresh mint leaves.

Sprinkle w/ some sea salt and pepper and serve.

Can be made a few hours ahead and kept at room temperature.

Enjoy!