This peas and asparagus with eggs is delicious and nutritious spring recipe that you can prepare on Easter Day as a starter!
In Christianity, eggs were a traditional symbol of fertility and rebirth for the celebration of Easter season. The oldest tradition is to use dyed and painted chicken eggs, but a modern custom is to consume chocolate eggs, or confectionery hidden in plastic eggs. Easter is certainly a feast loved by the kids!!
This recipe belongs to my book Honestly Healthy!
Peas are part of the legume family. They have an impressive nutritional profile being rich in antioxidants, good carbs, protein and fiber but relatively low in calories. They are a good source of energy.
Asparagus, belonging to garlic and onion family, shares the same diuretic properties. It is, therefore, a great ally in the spring to remove the toxins accumulated during the winter season. Asparagus comes in different colors and varieties: white asparagus (delicate flavor), violet (fruity taste) and green (sweet taste). In my recipes I mainly use the violet and green variety.
INSALATA DI PISELLI ED ASPARAGI (PEAS AND ASPARAGUS SALAD)
900 g (32 oz) green asparagus
200 g (7 oz) fresh or frozen peas
2 garlic cloves
4 hard-boiled eggs
3 tablespoons sesame seeds, lightly toasted
3 tablespoons almond slices, lightly toasted
2 tablespoons extra virgin olive oil
Fresh mint leaves
Sea salt and freshly ground pepper
1. Wash asparagus under cold running water and trim ends. Try to bend stem, you will notice that at certain point it will not break, that’s the point where the stem begins to be tough. Scrape the length of the stem with a knife, taking care not to break the tips. Rinse again under running cold water and tie in a bunch. Cook for 8 minutes in a tall and narrow pot with salted boiling water, placing them upright so that tips come out: they should be rather crispy. Cut in long pieces (about 4-5 cm).
2. Cook peas in plenty of hot boiling. They should be tender but not soft. If you use frozen peas cook for five minutes. Set aside.
3. In nonstick pan, heat olive oil over medium heat. Add garlic and sautè until golden brown (but not burned), then remove.
4. Pour in asparagus and cook for 2-3 minutes, being careful not to damage the tips. Add peas.
5. Cook eggs in a saucepan covered with water for about eight minutes (counting the minutes as the water begins to boil). Drain and place in ice cold water to cool. Roll gently to make lots of cracks in the shell before peeling. Peeling will be easier. Peel and cut into wedges.
6. Place asparagus, peas and eggs into a serving dish or four individual ones. Sprinkle with seasame seeds and almond. Decorate with mint leaves. Serve at room temperature. – Paola