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
Ready to shop?
Shop ingredientsEach 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
Shop your ingredients
Sign in to see your total price and explore available product swaps.
Sign in to see your total price and explore available product swaps.
Sign in to shopMethod
- 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
