Ingredients
1 small bunch asparagus (12 ounces), cut into 1-inch pieces (2 cups)
Kosher salt and freshly ground pepper
1 cup shelled fresh or unthawed frozen peas
2 tablespoons heavy cream
1 tablespoon fresh lemon juice
1 tablespoon white-wine vinegar
1 tablespoon Dijon mustard
2 teaspoons nigella seeds
3 tablespoons extra-virgin olive oil
4 heads Little Gem lettuces, leaves separated
Preparation
Prepare an ice bath. Cook asparagus in a small pot of generously salted boiling water 1 minute. Add peas; cook 15 seconds more. Drain vegetables and transfer to ice bath until cold. Drain and pat dry.
In a jar with a resealable lid, combine cream, lemon juice, vinegar, mustard, nigella seeds, and oil; generously season with salt and pepper. Seal lid and shake vigorously until thick and creamy. Toss asparagus and peas with enough dressing to lightly coat.
Toss lettuce leaves with more dressing to lightly coat and arrange on a platter in a single layer. Top leaves evenly with asparagus mixture, and serve with remaining dressing alongside.
