Asparagus & Peas with Parsley Pesto

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Homemade croutons & pesto make this salad sing "Springtime!"


23 minutes

Prep time

15 minutes

Cook time

479 cal.

Per serving


Stovetop, Pot (small), Frying pan, Food processor


Asparagus (fresh)

Step 1

Wash & trim the asparagus. Slice off the bottom third of the stalks. Add the asparagus to a pot of salted boiling water. Cook for 3 min. Transfer them to a bowl of icy water to stop the cooking. Then drain.

Peas (frozen)

Step 2

Cook the peas for 2 min in the same pot of water. Transfer them to the same bowl of cold water. Then drain.

Parsley (fresh)
Basil (fresh)
Pine nuts

Step 3

In a blender or food processor, combine the parsley, basil, pine nuts, half the garlic, lemon juice, salt, pepper & a drizzle of olive oil. Blend until you have pesto!


Step 4

Using the same pot of boiling water, cook the eggs for 6 min. Then cool them in the bowl of cold water or under running water.


Step 5

Gently peel the soft-boiled eggs.

Country bread (sliced)

Step 6

Cut the bread into 1-inch cubes.

Country bread (sliced)

Step 7

Add a dab of butter & the rest of the minced garlic to a pan over medium heat. Add the bread cubes, salt & pepper. Stir & cook for 3-5 min, or until the bread is crisp & golden.

Asparagus (fresh)
Peas (frozen)
Parsley (fresh)

Step 8

Arrange the asparagus & peas on a serving plate. Add the croutons, dollops of pesto & the parmesan shavings. Garnish with more fresh herbs (optional).


Step 9

Top with soft-boiled eggs sliced in half. Enjoy!

Nutrition facts

Average estimated amount for one serving

Energy479 cal.
Fat35 g
Carbohydrates23 g
Protein21 g
Fiber8 g

On average, one serving of the recipe "Asparagus & Peas with Parsley Pesto" contains 479 Energy, 35 g of Fat, 23 g of Carbohydrates, 21 g of Protein, 8 g of Fiber.

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Asparagus & Peas with Parsley Pesto