Asparagus Green Pea And Egg Salad Crostini Food

SWEET PEA SALAD AND RICOTTA CHEESE CROSTINI

Steps:

• Preheat grill to medium.
• In a large bowl, add peas, shallots, garlic, salt, pepper, basil, mint, 1 tablespoon of olive oil, lemon zest and lemon juice. Stir to combine and set aside.
• Brush focaccia squares with remaining oil. Grill on each side for 2 to 3 minutes until well marked. Remove from the grill to a serving platter. Spread ricotta cheese on each square and top with sweet pea salad.

CROSTINI WITH GRILLED ASPARAGUS AND GREEN PEPPERCORN-TARRAGON VINAIGRETTE

Steps:

• Heat a charcoal or gas grill to medium-high.
• Whisk the green peppercorns into the vinaigrette. Set aside.
• Brush the asparagus with olive oil and season with salt and pepper. Grill until golden brown on all sides and crisp-tender, 4 to 5 minutes total. Remove from the grill, cut into 1- to 2-inch pieces, and toss with some of the vinaigrette.
• Brush the bread on one side with canola oil and season with salt and pepper. Grill, oiled-side down, until light golden brown and crisp, about 1 minute. Flip, and grill a few seconds more, just enough to warm¿the bread should still be tender when pressed.
• Top the toasted bread with some asparagus. Scatter the goat cheese, if using, on top and serve immediately.
• In a medium bowl, whisk together the lemon juice, zest, mustard, tarragon, honey, and a little salt and pepper. Gradually whisk in the olive oil until emulsified.

GREEN BEAN AND ASPARAGUS SALAD

Steps:

• Preheat an oven to 400 degrees F (200 degrees C).
• Toss green bean pieces and 1 tablespoon olive oil in a bowl until the green beans are evenly coated; spread onto a baking sheet.
• Roast green beans in preheated oven until tender, about 10 minutes.
• Toss asparagus pieces and 1 tablespoon oil in a bowl until the asparagus is evenly coated; spread onto the baking sheet with the partially roasted green beans.
• Continue roasting the green bean and asparagus mixture until tender, 10 to 12 minutes.
• Toss the roasted green beans and asparagus with red onion, cherry tomatoes, and parsley in a large bowl; season with kosher salt and black pepper. Drizzle with olive oil to taste, if desired.

ROASTED ASPARAGUS & PEA SALAD

Steps:

• Heat oven to 220C/200C fan/gas 7. Mix the yogurt, mustard and honey together. Add the lemon zest, then add the juice and some seasoning to taste. Squeeze any remaining lemon juice over the watercress.
• Tear the bread into rough chunks and put them on a large roasting tray with the asparagus. Toss both in the rapeseed oil and seasoning, and roast for 10 mins until the asparagus is tender and croutons are golden.
• Meanwhile, cook the eggs in a pan of boiling water for 6 mins, then add the frozen peas and cook for 1 min more. Drain and rinse both under cold water until cool. Peel the eggs, then cut into quarters.
• To assemble, mix the asparagus and peas through the watercress, then toss through the creamy dressing. Nestle in the eggs and croutons, and serve.

ASPARAGUS, SNOW PEA, AND RADISH SALAD

Steps:

• Bring water to a boil in a saucepan. Add asparagus; boil for 1 minute. Add snow peas to asparagus, boil for 1 minute more. Drain and pat dry.
• Transfer asparagus and snow peas to a large bowl. Add radishes, scallions, and dill; toss salad gently to combine.
• Whisk oil, sugar, salt, and pepper together in a small bowl; pour over salad and toss to coat. Set aside at room temperature to allow flavors to blend; about 1 hour. Drizzle lime juice over salad; toss gently until combined.

PEA AND ASPARAGUS SALAD

Steps:

• Trim asparagus. Thinly slice on a strong bias. Toss with peas, mint, almonds, oil, and vinegar. Season with salt and pepper, and serve, topped with more mint and almonds.

GREEN SALAD WITH ASPARAGUS AND PEAS

Steps:

• Combine lemon zest and juice, oil, sugar, salt and pepper in a large salad bowl.
• Add lettuce, asparagus, peas, tomatoes, chives (or scallion greens), and avocado if using; toss to coat.

ASPARAGUS, GREEN PEA, AND EGG SALAD CROSTINI

Steps:

• Preheat oven to 400°F. Arrange baguette slices on a baking sheet. Bake for 10 minutes. Remove from oven and cool baking sheet on rack. Set aside.
• Spread asparagus pieces on parchment-lined small baking sheet. Bake for 30 minutes. Remove from oven and cool.
• While asparagus is baking, blanch peas. Fill a small saucepan half full with water. Bring to a boil. Add peas and let cook 1 minute until peas are bright green. Immediately drain peas in a strainer and run cold water over them. Shake off excess water and set aside.
• To make egg salad: cut hard-boiled eggs in half. Separate egg whites and yolks. Chop egg whites into 1/4-inch pieces and set aside. Put the egg yolks in a small-medium bowl. Add mayonnaise to the egg yolks and mix with a fork until smooth. Add salt and pepper and mix. Add chopped egg whites, peas, and cooled asparagus. Stir.
• Wash and gently pat dry basil leaves with a cloth or paper towel. To assemble, put 2 medium basil leaves on each baguette toast. Using two small spoons, place 1 to 2 tablespoons egg salad in the middle of the toast on top of the basil so the basil shows at either end. Garnish with smaller basil leaves.
• These crostini are best made just before serving, but can be made up to 2 hours in advance and kept refrigerated before serving.
• Tips
• Substitute frozen peas for fresh. Follow the recipe to blanch them.
• Try other garnishes on top of the egg salad: dried basil, paprika, red chili flakes, grated Parmesan cheese.
• Nutrition Information
• Serving size: 1 serving
• Calories: 123
• Fat: 6g (41.8% calories from fat)
• Cholesterol: 45mg
• Sodium: 213mg
• Total Carbohydrate: 14g
• Dietary Fiber: 1g
• Protein: 4g

CROSTINI WITH ROASTED GARLIC PEA PURéE AND ROASTED ASPARAGUS ANDERSEN

Steps:

• Preheat oven to 400°F.
• Cut 1/2-inch off top of garlic head and put head on sheet of foil. Drizzle 1 tablespoon oil over garlic and wrap tightly in foil. Roast garlic in middle of oven until very soft, 40 to 50 minutes, and cool.
• While garlic is cooling, arrange baguette slices in one layer on a large baking sheet and brush lightly on each side with additional oil. Bake slices in middle of oven until crisp and pale golden, 5 to 10 minutes, and transfer to rack.
• Squeeze roasted garlic from head into a food processor and add peas and salt and pepper to taste. Blend pea mixture until coarsely puréed. On baking sheet toss asparagus pieces with remaining tablespoon oil and sesame seeds and arrange in one layer. Roast asparagus in middle of oven, stirring occasionally, until tender and golden, about 10 minutes.
• Spread toasts with pea purée and divide asparagus among them.

ASPARAGUS AND PEA SHOOT SALAD

Steps:

• Make the dressing: Pulse buttermilk, vinegar, oil, chives, parsley, tarragon, and 3/4 teaspoon salt in a blender until emulsified and pale green. Season with pepper.
• Make the salad: Prepare an ice bath. Bring a medium pot of lightly salted water to a boil. Add peas; blanch until vibrant green, 3 to 4 minutes. Drain in a colander, and transfer to ice bath. Let stand until cool. Drain in colander.
• Arrange asparagus, pea shoots, and peas on a platter. Drizzle with dressing and toss just before serving. Season with pepper.

GARDEN SALAD & SNAP PEA CROSTINI RECIPE - (4.6/5)

Steps:

• Preheat a grill to medium heat. Combine the potatoes and a tablespoon of extra virgin olive oil in the bowl and toss to coat. Place potatoes in an aluminum foil packet and roast on the grill until potatoes are fork tender. In a large bowl, combine the carrots and a tablespoon of extra virgin olive oil. Season with salt and freshly ground pepper, and toss to coat. Arrange on the grill, and grill until carrots are slightly softened and charred in spots. In the same bowl, combine the radicchio and a tablespoon of extra virgin oil, season with salt and freshly ground pepper and then toss to coat and arrange on the grill. Cook for 3 to 5 minutes or until charred in spots and wilted. For the Crunchy Snap Pea Crostini: While the vegetables are grilling, brush the slices of baguette lightly with olive oil and grill until lightly charred and toasted In a bowl, whisk together the avocado, dijon mustard, and lemon juice. Whisk in the extra virgin olive oil until a mayonnaise-like consistency has been achieved. Whisk in the snap peas and shallot and then season with salt and freshly ground pepper. For the Dressing: In another bowl, whisk together the dijon mustard, orange juice, lemon juice and a pinch of salt and freshly ground pepper. Slowly whisk in extra virgin olive oil until emulsified. Mix in the mint and oregano. In a large bowl, combine the carrots, radicchio and potatoes. Add the beets, radishes, butter lettuces, mustard greens and tomatoes. Pour dressing over salad and toss. Spread the snap pea mixture over the grilled bread and serve with the salad.

ASPARAGUS AND ENGLISH PEA CASSEROLE

Steps:

• In a greased casserole dish, layer half of the peas, asparagus cuts, mushrooms, soup, cracker crumbs, and cheddar cheese.
• Repeat layers.
• Bake at 350 degrees for 30 minutes.