Roasted Asparagus and Pea Salad
Celebrate the short but glorious British asparagus season with this vibrant Asparagus and Pea Salad. Featuring tender, roasted asparagus and peas, this dish is a true taste of spring. Tossed with a zesty dressing and fresh herbs, it’s light, crisp, and perfect for warm days.
Method
Based on 2 servings, adjust as needed.
Step 1
Heat oven to 220C/200C fan/gas 7. Mix the yoghurt, 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 olive 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 5 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. The yolks should be a little bit "jammy".
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.
- Ingredients
- Based on 2 servings
-
3tbsp Natural Yoghurt 1x Sainsbury's Greek Style Natural Yogurt 200g -
1 large slice Sourdough Bread, torn into chunks 1x Jason's Sourdough The Great White Bread 450g -
1 heaped tsp Wholegrain Mustard 1x Sainsbury's Wholegrain Mustard 180g -
1 tsp Honey 1x Sainsbury's Runny Honey 340g -
200g Frozen Peas 1x Sainsbury's Garden Peas 910g -
0.5 Lemon, zested and juiced 1x Sainsbury's Lemons -
80g Watercress 1x Sainsbury's Spinach, Watercress & Rocket Salad 80g -
2 Eggs 1x Sainsbury's British Free Range Eggs Medium x6 -
200g Asparagus, tough ends removed 1x Sainsbury's Asparagus Spears 250g -
1.5tbsp Olive Oil 1x Sainsbury's Olive Oil 500ml