Springtime Noodle Salad with Baby Leeks, Peas & Asparagus
I'm having a moment with baby leeks. They are so delicious. And, I found edible flowers at the store - I went slightly crazy and bought too many.
But, it was all in service of this gorgeous noodle salad with baby leeks, peas, and asparagus. Can you blame me?
Look, you know this salad is going to be good because the dressing is just straight crème fraîche. I am not messing around!
So, I'm going on vacation to Nepal later this week - one of my very favorite places on earth. I've already got a trip to the Farmer's Market in Kathmandu planned. I just love it - they have the normal assortment of fruit and veggies on sale, but they also sell yak cheese in large buckets and cow's urine. There was a large poster board outlining the uses for cow's urine - of which there were many suggestions. I didn't take them up on any.
Enjoy this very green Spring salad!
Springtime Pasta Salad with Baby Leeks, Peas & Asparagus
Makes 4 Servings | Prep Time: 8 minutes | Total Time: 25 minutes
12 ounces egg noodles (medium or fine)
2 tablespoons olive oil
2 cloves garlic, minced
1 medium yellow onion, diced
1 bunch asparagus, chopped to 1" pieces
1 cup fresh peas
10 baby leeks
3 ounces crème fraîche
1/4 cup edible flowers (optional - I used pansies)
Cook the egg noodles according to the package directions
Heat the oil over medium high heat in a frying pan.
When the oil is hot, add the garlic and cook for 30 seconds. Then add the onion and cook for 2 minutes.
Add the asparagus and cook for 4 minutes or until tender. Remove asparagus, onions, and garlic from the pan and set aside.
Add the leaks and peas to the frying pan and cook for 2 to 3 minutes or until lightly browned.
Combine the egg noodles and all veggies on a large plate.
Dress with the crème fraîche and the edible flowers. Serve immediately.