Description
A delicious fresh, summery salad, perfect as a side for fish
Syns: 0.5 per portion
Ingredients
Scale
- 225 g approx freshly shelled peas
- 250 g approx bundle fresh asparagus
- zest and juice 1 lemon
- salt and pepper
- handful fresh mint leaves
- 1 tsp olive oil
Instructions
- Boil the peas for 5 minutes, and then blend them in a food processor with the lemon juice, lemon zest, mint, olive oil and some salt and pepper
- Take the woody ends off the asparagus, and boil for 5 minutes, then plunge straight into icy water to quickly cool and prevent further cooking
- Serve the crushed pea mix, topped with the drained asparagus and a little lemon zest, salt and pepper.
- Prep Time: 5 minutes
- Cook Time: 10 minutes