Asparagus & Sugar Snap Peas
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of Asparagus & Sugar Snap Peas calories by ingredient
Number of Servings: 6
Ingredients
-
3 TBSP Dijon mustard
1/4 cup lemon juice
1/4 cup honey
3 TBSP white wine vinegar
3 TBSP fresh dill, finely chopped
1/4 cup extra virgin olive oil
1/2 tsp salt
1/4 tsp pepper
1/2 pound aparagus, trimmed
1/2 pound sugar snap peas, trimmed
Directions
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.