Lemony roasted asparagus, new potato and pea salad
- Published: 8 Apr 22
- Updated: 25 Mar 24
A warm spring salad that’s both versatile and easy to assemble. Serve this lemony asparagus salad with jammy boiled eggs as an Easter lunch starter, side dish or for a light lunch.
Make the most of British asparagus’ short season with our asparagus recipes collection.
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Serves 2 as a main, 4 as a side dish or starter. -
Hands-on time 10 min. Cooking and simmering time, 18 min.
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Recipe from April 2022 Issue
Nutrition
Nutrition: per serving
- Calories
- 349kcals
- Fat
- 15.6g (3.2g saturated)
- Protein
- 17.4g
- Carbohydrates
- 30.7g (5g sugars)
- Fibre
- 7.8g
- Salt
- 0.5g
delicious. tips
Debora says: “For salads, I love hard-boiled eggs where the yolk is still a little soft. Bring a pan of water just large enough to hold the eggs to the boil, then gently add the eggs and simmer briskly for 6 minutes. Drain, then immediately drop them into a bowl of iced water to stop the cooking. Peel and halve them lengthways for the salad.
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