Asparagus And Peas Vinaigrette Recipe

Summary

Difficulty LevelEasyHealth IndexAverage
CuisineCourse
MethodInterest Group

Ingredients

 Asparagus spears1⁄2 Pound
 English peas1 Cup (16 tbs)
 Lemon juice3⁄4 Cup (12 tbs)
 Diced pimiento2 Ounce
 Paprika1⁄2 Teaspoon
 Salt1⁄4 Teaspoon
 Pepper1⁄4 Teaspoon
 Hard boiled eggs1

Nutrition Facts

Serving size: Complete recipe

Calories 236 Calories from Fat 58

% Daily Value*

Total Fat 6 g9.9%

Saturated Fat 1.9 g9.6%

Trans Fat 0 g

Cholesterol 241.7 mg

Sodium 1407.8 mg58.7%

Total Carbohydrates 35 g11.5%

Dietary Fiber 5.8 g23.1%

Sugars 12.2 g

Protein 14 g28.5%

Vitamin A 55.1% Vitamin C 150.4%

Calcium 11% Iron 19.2%

*Based on a 2000 Calorie diet

Directions

Snap off rough ends of asparagus.
Cook asparagus spears, covered, in a small amount of boiling water 6 minutes or until crisp tender.
Drain well; set aside, and keep warm.
Cook peas in boiling water to cover 20 minutes or just until tender.
Drain, set aside, and keep warm.
Arrange asparagus in a ring on a large serving platter, spoon peas into center of ring.
Combine lemon juice, pimiento, paprika, salt, and pepper in a small non-oluminum saucepan, cook over medium heat 2 minutes or until thoroughly heated.
Spoon over asparagus and peas.
Top with egg, and serve immediately.
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