Asparagus & Peas with Parsley Pesto

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Homemade croutons & pesto make this salad sing "Springtime!"

Coline
Coline
71

23 minutes

Prep time

15 minutes

Cook time

479 cal.

Per serving

Utensils

Stovetop, Pot (small), Frying pan, Food processor

recipe

Asparagus (fresh)

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.

Peas (frozen)

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.

Parsley (fresh)
Basil (fresh)
Pine nuts
Garlic
Lemon

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!

Egg

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.

Egg

Step 5

Gently peel the soft-boiled eggs.

Country bread (sliced)

Step 6

Cut the bread into 1-inch cubes.

Country bread (sliced)

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.

Parmesan
Asparagus (fresh)
Peas (frozen)
Parsley (fresh)

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).

Egg

Step 9

Top with soft-boiled eggs sliced in half. Enjoy!

Nutrition facts

Average estimated amount for one serving

Energy479 cal.
Fat35 g
Carbohydrates23 g
Protein21 g
Fiber8 g

On average, one serving of the recipe "Asparagus & Peas with Parsley Pesto" contains 479 Energy, 35 g of Fat, 23 g of Carbohydrates, 21 g of Protein, 8 g of Fiber.

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Asparagus & Peas with Parsley Pesto
Easy