Homemade croutons & pesto make this salad sing "Springtime!"
Stovetop, Pot (small), Frying pan, Food processor
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.
Cook the peas for 2 min in the same pot of water. Transfer them to the same bowl of cold water. Then drain.
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!
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.
Gently peel the soft-boiled eggs.
Cut the bread into 1-inch cubes.
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.
Arrange the asparagus & peas on a serving plate. Add the croutons, dollops of pesto & the parmesan shavings. Garnish with more fresh herbs (optional).
Top with soft-boiled eggs sliced in half. Enjoy!
View nutritional information
Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.
On average, one serving of the recipe "Asparagus & Peas with Parsley Pesto" contains 481 Energy, 35 g of Fat, 23 g of Carbohydrates, 21 g of Protein, 8 g of Fiber.