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¼ pound rustic coarse textured artisanal bread with crust, torn into 1-inch pieces3 tablespoons plus 1 1/2 tablespoons extra virgin olive oilKosher salt ½ pound snap peas, strings removed, sliced in half diagonally½ pound asparagus, ends trimmed, cut into 1 ½-inc pieces on the diagonally1 small shallot, minced2 tablespoons freshly squeezed lemon juice1 ½ tablespoons lemon-scented extra virgin olive oil½ teaspoon finely grated lemon zest¼ cup spring onions, cut into thin rings4 cups pea shoots6 ounces fresh goat cheese¼ cup thinly sliced fresh spearmint
Preheat an oven to 375F. Place the torn bread on a baking sheet. Drizzle with 3 tablespoons of the olive oil and sprinkle with salt. Toss together. Bake in the oven, tossing occasionally, until the bread is light golden and crispy, 10 to 12 minutes. Set aside to cool.
Bring a large saucepan of salted water to a boil. Add the sugar snap peas and cook until bright green and almost tender, 3 to 4 minutes. Remove with a slotted spoon and let cool.
Bring the water to a boil again, add the asparagus and simmer until almost tender, 3 to 4 minutes. Strain and let cool.
Place the shallots in a large serving bowl and add the lemon juice. Let sit 5 minutes. Add the remaining 1 ½ tablespoons extra virgin olive oil, lemon-scented olive oil and lemon zest. When you are ready to serve, add the sugar snap peas, asparagus, spring onions and pea shoots. Toss together. Add the toasted bread, crumbled goat cheese and spearmint and toss very gently. Serve immediately.
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