Asparagus with Fresh Peas and Pine Nuts makes a lovely side dish particularly rich in ergothioneine and vitamin C. It’s the perfect side dish for salmon.
Featured Ingredients
Per 1-cup serving asparagus delivers at least 10% or more of the daily value of 12 different nutrients including vitamins, minerals, phytonutrients, protein, and fiber. ‘Asparagus pee’ is the peculiar odor experienced after eating this veggie due to volatile sulfur containing compounds produced from the breakdown of asparagusic acid. Recent studies suggest genetic differences in olfactory receptors are responsible for the ability to detect this smell – meaning only some of us can smell it!
Edible-podded peas include snow peas and sugar snap peas and differ from their counterpart sweet peas in that they are eaten fresh, pod and all. Edible-podded peas deliver at least 10% or more of the daily value of 9 different nutrients including vitamins, minerals, and phytonutrients.
Asparagus with Fresh Peas and Pine Nuts
Ingredients
- 1 bunch asparagus
- 2 shallots
- 1/4 cup pine nuts
- 2 cups peas fresh shelled or frozen
- 1/4 cup water
- 1/4 teaspoon salt
- 1 tablespoon lemon juice
Instructions
- Snap tough ends off asparagus and cut into 1 1/2-inch pieces. Cut shallots in half lengthwise (root to tip), peel, and finely slice lengthwise, to make saute slices.
- Heat a skillet over medium heat. And pine nuts to dry skillet and toast, stirring constantly, until fragrant. About 2 to 3 minutes. Remove and set aside.
- Add olive oil and shallots to pan, and sauté, stirring frequently, until lightly browned, about 5 to 7 minutes. Remove and set aside.
- Add fresh peas and asparagus to the pan with water and salt and increase heat to high. Cover and cook for 3 to 4 minutes, until asparagus is cooked al dente. Drain any excess water.
- In a serving bowl, toss drained peas and asparagus with lemon juice. Top with toasted pine nuts and caramelized shallots.
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