Stovetop, Pot (small), Frying pan, Food processor
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.
Cook the peas for 2 min in the same pot of water. Transfer them to the same bowl of cold water. Then drain.
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!
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.
Gently peel the soft-boiled eggs.
Cut the bread into 1-inch cubes.
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.
Arrange the asparagus & peas on a serving plate. Add the croutons, dollops of pesto & the parmesan shavings. Garnish with more fresh herbs (optional).
Top with soft-boiled eggs sliced in half. Enjoy!
Average estimated amount for one serving
On average, one serving of the recipe "Asparagus & Peas with Parsley Pesto" contains 478 Energy, 35 g of Fat, 22 g of Carbohydrates, 21 g of Protein, 7 g of Fiber.