Photo: Anna Pelzer
A warm salad of asparagus, field mushrooms and fresh peas
15 ingredients
30 min + 30 min
Serves 4
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Estimated Nutrition (whole recipe, rough)
362
Calories
12g
Protein
26g
Fat
28g
Carbs
Counts 14 of 15 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Pea | 1/2 cup (72g) | 62 |
| Asparagus | 6 spears (90g) | 27 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Watercress | 1 cup (34g) | 4 |
| Tarragon | 1 tsp dried (0.5g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Chive | 1 tbsp (3g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Vermouth | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 20 medium asparagus
- 175g/6oz shelled young peas
- 4 tbsp extra virgin olive oil
- 1 clove garlic
- 8 small field mushrooms
- salt and ground black pepper
- 1 ciabatta
- 1 shallot
- 3 tbsp dry vermouth
- 55g/2oz unsalted butter
- 1 tbsp chopped flat-leaf parsley
- 1 tbsp snipped chives
- 1 tsp chopped tarragon
- 1 tbsp freshly squeezed lemon juice
- 30g/1oz each rocket and watercress
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes