- Recipes Home
- Interest Groups
Asparagus And Peas Vinaigrette Recipe
|Asparagus spears||1⁄2 Pound|
|English peas||1 Cup (16 tbs)|
|Lemon juice||3⁄4 Cup (12 tbs)|
|Diced pimiento||2 Ounce|
|Hard boiled eggs||1|
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
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.