Asparagus with Fragrant Parsley Pesto

Whether you are celebrating Easter, Passover or just looking to shake up your meal  routine, look no further. Fragrant and savoury, this recipe is the perfect spring dish while not breaking the bank. The ingredients are also interchangeable depending on what you currently have in your fridge and pantry.

Asparagus with Fragrant Parsley Pesto (nut & dairy-free)

Prep Time: 20 minutes         Cooking Time: 10 minutes
Author: Milk & Marigolds      Serves: 2 large servings (easily scaleable)

Ingredients: 
1 bunch of asparagus
2 eggs, soft boiled and halved
1/3 cup packed flat-leaf parsley, finely chopped
1 lemon (zest and 1 tbsp of its juice)
1/2 garlic clove, minced
2 1/2 tbsp olive oil
1/2 tsp sea salt
a few turns of ground pepper
a few pinches of red pepper flakes

Equipment:
food processor
fine grater or zester
serving platter

Instructions:
1. Preheat your oven to broil. Begin by washing your produce. Roughly chop your parsley (stems included) until you have a 1/3 cup amount (packed). Then mince half a garlic clove and zest your lemon. Set aside the zest for garnish.

2. In a food processor, add the garlic and the parsley and lightly pulse (do not blend). Then add your salt, pepper, lemon juice and slowly add the olive oil with just a few pulses. Set aside. This will yield about 1/2 a cup parsley “pesto” sauce.

3. Next, boil the eggs to your liking and once cooled, peel and halve them. Meanwhile, cut the woody stems off the ends of the asparagus. Space out the asparagus in a roasting pan without oil. Broil for about 4-5 minutes.

4. While the asparagus is still warm, place it on a serving platter and top with as much pesto as you like. Garnish with red pepper flakes, lemon zest and anything else you desire. Enjoy!

Copyright 2015 © Milk & Marigolds

Rustic Shiitake Mushroom Soup with Fresh Dill

 

My mushroom soup is easy to prepare. I often make a double batch to keep lunches simple & healthy throughout the week. This recipe is gluten-free, low in carbs and full of flavour. Let me know how you enjoyed it and tag your outcome @milkandmarigolds

Sweet Peas with Crisp Prosciutto, Fresh Mint & Feta

This side dish is simple to make and tastes great served hot or cold. Even the pickiest of eaters will be saying, “hmm…that’s not so bad!” I would know, because I live with the king of picky eaters when it comes to vegetables…and fruit…and pasta…and desserts! However, I do love a challenge! The key here is to not overcook the peas. You want them to be crisp in texture.

The flavors of this recipe go beautifully together and I hope that you too, can win over the picky eaters in your life…one dish at a time.