Delicious asparagus and snap pea salad with a sweet and tangy mustard vinaigrette.

When I lived in the US, I used to break asparagus tips off to determine where the fibrous bits started, but in Japan, a spear of asparagus can cost $2-3 dollars each! I've taken to peeling the bottom ⅔rds of the spear to make the most of each one. Since it's the skin that gets tough and fibrous, this makes the entire spear edible. The peeled part near the base is crispy, sweet, and incredibly delicious (I even prefer it to the tip).

I first threw this salad together as a refreshing side dish for a rich quiche I served for Mother's Day brunch this year. But it was such a hit I've made it 3-4 times since then, and I think it'll be a staple here as long as asparagus is in season.

The tangy mustardy dressing goes beautifully with the sweet snap peas and crisp asparagus, while the chervil adds a delightful anise flavor that elevates the flavor of the vinaigrette.

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