Asparagus & Peas with Parsley Pesto

recipe

• Step 1
  Wash & trim the asparagus. Slice off the bottom third of the stalks. Add the asparagus to a pot of salted boiling water. Cook for 3 min. Transfer them to a bowl of icy water to stop the cooking. Then drain.
• Step 2
  Cook the peas for 2 min in the same pot of water. Transfer them to the same bowl of cold water. Then drain.
• Step 3
  In a blender or food processor, combine the parsley, basil, pine nuts, half the garlic, lemon juice, salt, pepper & a drizzle of olive oil. Blend until you have pesto!
• Step 4
  Using the same pot of boiling water, cook the eggs for 6 min. Then cool them in the bowl of cold water or under running water.
• Step 5
  Gently peel the soft-boiled eggs.
• Step 6
  Cut the bread into 1-inch cubes.
• Step 7
  Add a dab of butter & the rest of the minced garlic to a pan over medium heat. Add the bread cubes, salt & pepper. Stir & cook for 3-5 min, or until the bread is crisp & golden.
• Step 8
  Arrange the asparagus & peas on a serving plate. Add the croutons, dollops of pesto & the parmesan shavings. Garnish with more fresh herbs (optional).
• Step 9
  Top with soft-boiled eggs sliced in half. Enjoy!