Asparagus And Peas Vinaigrette Recipe
Ingredients
| Asparagus spears | 1/2 pound, cleaned | |
| 1 cup fresh English peas | ||
| Lemon juice | 3/4 Cup (16 tbs) | |
| 1 (2-ounce) jar diced pimiento, drained | ||
| Paprika | 1/2 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| 1 hard-cooked egg, seived | ||
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.
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.
Chef
