Asparagus Snap Pea Salad

20220917, #breakfastdiary 546, 26°C/mostly cloudy On that island it felt like the three of us were living together - the two of us, and the wind. - Haruki Imagining an island Heat olive oil in a pan, season garlic with salt and pepper, and blanch asparagus, lotus root, and the prettiest snap peas in the world. Top with a boiled egg, parmesan cheese, and a vinaigrette dressing. #snappeasalad

- 3-4 stalks asparagus - 2-3 slices lotus root - 1/2 cup snap peas - 1 egg - Parmesan cheese - Dressing (2T olive oil, 1T white wine vinegar, 1t whole grain mustard) - Olive oil - Salt - Pepper

1. Heat olive oil in a pan, season with salt and pepper, and sauté thin-sliced garlic. 2. Add the trimmed asparagus, lotus root, and snap peas, and sauté lightly. 3. Plate the sautéed vegetables, top with a boiled egg, then finish with parmesan cheese and the dressing.