Asparagus and Pea Salad

6 servings

85 minutes

Asparagus and pea salad is a delicate spring dish that embodies the freshness of young greens. Asparagus, known for its crunchy texture and light nutty flavor, creates a perfect balance with sweet peas. Anchovies and garlic add a spicy note, while basil and red onion provide aromatic depth. This salad pairs wonderfully with light Mediterranean dishes, enhancing their brightness and freshness. Historically, such salads were popular in European countries during spring when the first young vegetables appear. Dressed with vinegar and olive oil, it becomes light and refreshing, ideal for warm days. Serve it chilled – and enjoy the harmony of flavors!

Energy value per serving

• Calories: 68.1
• Proteins: 7.8g
• Fats: 2.6g
• Carbohydrates: 3.6g

Ingredients

• Garlic: 1 clove
• Anchovy fillet: 1 jar
• Salt: to taste
• Vinegar: 1 ml
• Olive oil: 3 ml
• Arborio rice: 1 g
• Asparagus: 170 g
• Peas: 1 g
• Red onion: 120 g
• Basil leaves: 35 g

Cooking steps

1. Finely chop the anchovy fillet, mix with garlic and 1 teaspoon of salt.

   Required ingredients:

   • Anchovy fillet: 1 jar
   • Garlic: 1 clove
   • Salt:  to taste

2. Then separately whisk the vegetable oil with vinegar.

   Required ingredients:

   • Olive oil: 3 ml
   • Vinegar: 1 ml

3. Cook rice in a pot, salt the water, the rice should absorb the water, cook for about 15 minutes.

   Required ingredients:

   • Arborio rice: 1 g
   • Salt:  to taste

4. Add asparagus and peas, cook in a separate pot.

   Required ingredients:

   • Asparagus: 170 g
   • Peas: 1 g

5. Drain the water and dress the asparagus with sauce.

6. Add onion and let it sit for 30 minutes.

   Required ingredients:

   • Red onion: 120 g

7. Add basil at the end, mix everything well so that the rice, asparagus with peas, and greens become a uniform mass.

   Required ingredients:

   • Basil leaves: 35 g