Asparagus & Sugar Snap Peas
- Number of Servings: 6
Ingredients
Directions
3 TBSP Dijon mustard1/4 cup lemon juice1/4 cup honey3 TBSP white wine vinegar3 TBSP fresh dill, finely chopped1/4 cup extra virgin olive oil1/2 tsp salt1/4 tsp pepper1/2 pound aparagus, trimmed1/2 pound sugar snap peas, trimmed
Honey-Mustard Dip
In a medium mixing bowl, add the mustard, lemon juice, honey, vinegar and dill. Slowly whisk in the olive oil. Add the salt and pepper, and mix. Cover and put into the refrigerator for 30 minutes to chill.
Vegetables
In a large stockpot, add cold water and bring to a rapid boil. Add the asparagus and blanch for 2 minutes. Add the peas to the asparagus, boiling and blanch for an additional 1 minute. Take off heat, drain and add cold water to the pot. Let sit in cold water for 5 minutes to cool. Remove from water and pat dry with paper towels. Serve with Dip.
Number of Servings: 6
Recipe submitted by SparkPeople user CHIRSSYK.
In a medium mixing bowl, add the mustard, lemon juice, honey, vinegar and dill. Slowly whisk in the olive oil. Add the salt and pepper, and mix. Cover and put into the refrigerator for 30 minutes to chill.
Vegetables
In a large stockpot, add cold water and bring to a rapid boil. Add the asparagus and blanch for 2 minutes. Add the peas to the asparagus, boiling and blanch for an additional 1 minute. Take off heat, drain and add cold water to the pot. Let sit in cold water for 5 minutes to cool. Remove from water and pat dry with paper towels. Serve with Dip.
Number of Servings: 6
Recipe submitted by SparkPeople user CHIRSSYK.
Nutritional Info Amount Per Serving
- Calories: 171.5
- Total Fat: 9.3 g
- Cholesterol: 0.0 mg
- Sodium: 379.9 mg
- Total Carbs: 20.3 g
- Dietary Fiber: 3.3 g
- Protein: 3.6 g
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