Butter Lettuce Shell Pasta Thin Asparagus and Petite Peas Tarragon, Basil, Italian Parsley Dijon Vinaigrette Crumbled Feta Smoked Salmon Rosettes Cook frozen petite peas in boiling water with salt for about 3 minutes. Add thin asparagus spears and cook for one minute longer. Drain then shock in an ice bath. Tarragon, Italian Parsley, and Basil … Continue reading "Butter Lettuce Salad, Smoked Salmon Rosettes"