Nothing says spring like some fresh pea shoots. They can be harvest after just a couple of weeks, far sooner than peas, so they are always an early harbinger of all the good fresh veggies that are soon to come. They are no more expensive than good lettuce and can be served fresh or cooked. For this simple salad, I chopped a handful of almonds and lightly toasted in a dry pan.
While the almonds toasted, I cleaned and lightly chopped about 12 pea shoots, pulling the big leaves off the stems and only using the stems from the tender tendrils at the top. I then sliced about 4 slices off a chunk of parmesan cheese using a vegetable peeler. I added a few slices off the top of a green onion. I cut a lemon in half and squeezed some juice from half the lemon, added a few teaspoons of olive oil, some fresh ground pepper and salt.
The flavors are fresh and the mix of bright lemon tartness with the sweetness of pea shoots and the heartiness of toasted almonds and the bit of bite from the onions is irresistible.