Spring peas and asparagus salad
Enjoy the fresh flavors of spring with this vibrant peas and asparagus salad. Bursting with seasonal ingredients and tossed in a delightful vinaigrette.
Ingredients:
- 2 cups green peas
- 30 stalks asparagus or 2 bunches
- 1 tablespoon good quality extra virgin olive oil
- 1 medium onion - sliced
- 1/2 teaspoon salt
- 1 cup pancetta - chopped
Instructions:
- Fill a big pot with 1 inch of water and heat until it simmers. Add the fresh peas and steam for 2 minutes. Turn off the heat, drain using a colander, and keep aside.
- Snap off the woody ends from the asparagus and discard them. Next, in the same large pot, add 1 inch of water, heat until simmering, and steam the asparagus for 3 minutes. Transfer the asparagus to a plate using tongs. Keep aside.
- Season the thinly sliced onion with salt and cook in olive oil over medium heat for 3-5 minutes. Ensure the onions become see-through but not browned.
- Combine the peas, onion, and pancetta in a large bowl. Place this mixture on top of the asparagus. Optionally, you can drizzle more olive oil on top.
Summary:
- Calories: 938 kcal
- Fat: 57 g
- Protein: 43 g
- Carbs: 71 g
- Potassium: 2065 mg
- Magnesium: 189 mg