– You can make it ahead. Prep the veggies the day before – It’s customizable. Don’t have goat cheese? Go ahead and use something else, like salty feta cheese, in its’ place! – It’s versatile.
Toast the pine nuts in a pan. Blanching the asparagus in boiling water for 2-3 minutes until they’re bright green and tender-crisp. Immediately transfer to a bowl of ice water
In a large bowl, combine the blanched asparagus, shelled peas, peas in the pod, chopped fresh herbs, lemon zest, sliced radishes, and toasted pine nuts