Asparagus and peas with anchovy dressing recipe
Make the most of this season's glorious asparagus with this delicious, healthy side dish, which is low in saturates, high in protein, a great source of vitamin C and counts towards 1 of your 5 a day. Finished with a punchy anchovy dressing, it is a perfect addition to any springtime spread.
See method- Serves 4
- 5 mins to prepare and 10 mins to cook
- 114 calories / serving
- Dairy-free
- Gluten-free
- Healthy
Ingredients
- 2 eggs
- 375g asparagus, trimmed
- 100g fresh podded peas or frozen peas, defrosted
- 3 tsp red wine vinegar
- 1 tbsp extra-virgin olive oil
- 4 anchovy fillets, from 100g jar anchovies in oil, finely chopped
- handful flat-leaf parsley, chopped
Each serving contains
- Energy
- 475kJ 114.0kcal
- Fat
- 7g
- Saturates
- 1g
- Salt
- 0.6g
- Sugars
- 3g
of the Reference intake
Carbohydrate 4.6gProtein 8.5gFibre 1.4g
Method
- Add the eggs to a pan of cold water, bring to the boil then cook for 8 mins. Remove from the pan and immerse in cold water to stop the cooking process. Cool, then peel and chop.
- Steam the asparagus for 3-5 mins, until tender. Add the peas for the last 2-3 mins. Remove from the heat, immerse in cold water, then drain.
- To make the dressing, whisk the vinegar and oil in a bowl. Add the anchovies, season, then whisk again. Lay the asparagus on a serving plate and scatter over the peas, egg and parsley. Drizzle over the dressing.
- See more Healthy recipes
