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Roasted asparagus, pea & egg salad served on a plate

Roasted asparagus & pea salad

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A star rating of 4.5 out of 5.16 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

Whip up this quick and healthy asparagus, pea and egg salad and you'll get plenty of nutrients including vitamin C and iron, plus three of your 5-a-day

  • Healthy
  • Vegetarian
Nutrition: Per serving
HighlightNutrientUnit
low inkcal464
fat18g
saturates4g
carbs44g
sugars15g
fibre10g
protein26g
salt1.2g
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Ingredients

  • 3 tbsp natural yogurt
  • 1 tsp wholegrain mustard
  • ½ tsp honey
  • ½ lemon , zested and juiced
  • 100g watercress
  • 1 large slice sourdough bread
  • 200g asparagus , tough ends removed
  • 1 ½ tbsp cold-pressed rapeseed oil
  • 2 eggs
  • 200g frozen peas

Method

  • STEP 1

    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.

  • STEP 2

    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.

  • STEP 3

    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.

  • STEP 4

    To assemble, mix the asparagus and peas through the watercress, then toss through the creamy dressing. Nestle in the eggs and croutons, and serve.

Goes well with

Recipe from Good Food magazine, July 2018

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A star rating of 4.5 out of 5.16 ratings
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