Using the same water for the peas, asparagus and pasta makes quick work of all the cooking. The water may darken a bit with the asparagus, but it shouldn’t discolor the pasta. If you’d rather use fresh water with each step, feel free. I like to top this with buttery toasted breadcrumbs to give a little extra crunch. This salad will hold for a couple of days, but the asparagus will leach water as the days tick along.

• 2 C pearl pasta (substitute another shape if you like)
• 1 lb asparagus, cut into 1/4” pieces
• 2 C peas
• 1 C buttermilk dressing, more or less depending on how saucy you like it
• salt and pepper

1. Bring salted water to a boil and blanch asparagus for 1 min or until bright green but maintaining its texture. Skim from the water and allow to cool in a single layer on a cookie sheet
2. Blanch the peas for 30 seconds and skim out of the water and allow to cool like the asparagus
3. Boil pasta in salted water until just tender then drain
4. Toss the peas, asparagus and pasta together with the buttermilk dressing adding any herbs you have around and serve room temperature or cold