Asparagus Salad

2 bunches asparagus, tender parts, chopped into 1-inch pieces
1 tablespoon extra-virgin olive oil
1 tablespoon fresh lemon juice
½ garlic clove, grated
½ teaspoon sea salt
Freshly ground black pepper
1 cup frozen peas, thawed
Avocado Dressing
⅓ cup crumbled feta
3 radishes, thinly sliced
¼ cup pine nuts. toasted
Mint or basil leaves, for garnish
 
Bring a large pot of salted water to a boil and set a bowl of ice water nearby. Drop the asparagus into the boiling water and blanch for about 1 minute, until tender but still bright green. Transfer to the ice water for 1 minute, then drain. Transfer the asparagus to a kitchen towel to dry and wipe out the bowl.

At the bottom of the bowl, combine the olive oil, lemon juice, garlic, salt, and pepper. Add the asparagus and peas and toss until coated. Transfer to a platter, drizzle with some of the avocado dressing, top with feta, radishes, pine nuts, and mint or basil.
 
Serves 2 to 4.
 
From Love and Lemons blog

Spiced Crudite Platter

Toasted-spice seasoning:
1 teaspoon cumin seeds
1 teaspoon coriander seeds
1 teaspoon yellow mustard seeds
1/2 teaspoon dried red chile flakes
1 teaspoon dried wild oregano

1 large cucumber, cut into 2-inch batons
6 ounces radishes, halved
4 to 5 celery stalks (with leaves), cut into 2-inch batons
9 ounces cherry or baby plum tomatoes
8 small carrots, peeled and halved lengthwise (or 4 large carrots, peeled and cut into 2-inch batons)
Olive oil for drizzling
Sea salt flakes and freshly ground black pepper

To make the toasted-spice seasoning, heat a small skillet over medium heat.  Add the cumin, coriander, and mustard seeds to the dry pan and toast them, shaking the pan, for 2 minutes.  Transfer the toasted seeds to a mortar and pestle, then mix in the red chile flakes and oregano and grind to a coarse powder.  

Arrange the prepared vegetables attractively on a serving platter.  Drizzle with a good amount of olive oil.  Season generously with salt and pepper, then season heavily with the toasted-spice seasoning.  

Serve immediately with hummus and/or other dips.

Serves 6-8.

From Bazaar by Sabrina Ghayour, with very minor changes