Break the stalks of asparagus as low as possible, while still getting a clean and easy snap. Does that make sense? I don’t know how else to describe it. Basically, I grab the stalk at two points close to the base and try to break it. If it snaps easily, that’s the right height. If it’s pliable and bends, move your snap point further up the stalk.

Then cut them into bite-size pieces.

Snap the stems off the beans and break them into bite-size pieces.

Rinse the spinach leaves and dry.

In a large salad bowl, whisk the lemon juice, olive oil, salt, pepper and sugar if desired. Then add the spinach leaves.

Bring a pot of salty water to a boil. Blanch the asparagus for one minute. Using a slotted spoon set on the spinach leaves.

Next blanch the green beans. One minute should do the trick. Remove to the salad bowl.

Now blanch the peas. It’s best to do these last- since you’re finished with the water, you can use a colander to drain rather than fishing all the peas out with a spoon.

Toss well so dressing coats everything. This clean simple salad is great with our Chesapeake Crab Boil and it make for great leftovers too!