Warm Asparagus, Pea & Tomato Salad
Updated Feb 15, 2021, Published Mar 30, 2015
This post contains affiliate links. Please see our disclosure policy.
Warm Asparagus, Pea & Tomato Salad
Ingredients
- 2 bunches medium-sized asparagus, about 2 pounds
- 2 tablespoons extra-virgin olive oil
- 2 garlic cloves, minced
- 1 cup fresh or thawed frozen peas
- ½ pint grape tomatoes, cut in half lengthwise
- 1 tablespoon balsamic vinegar
- 2 tablespoons chopped fresh chives
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
Instructions
- With a vegetable peeler, gently peel the outer layer of the asparagus stalks. Cut off the tough, woody ends at the bottom and discard.
- In a large skillet, heat the olive oil over medium-high heat. Add the garlic and cook for 30 seconds. Add the peeled and trimmed asparagus and cook, stirring occasionally, until tender, about 5 minutes. Add the peas, tomatoes, vinegar, chives, salt, and pepper. Cook for 1 minute, stirring gently. Serve warm or at room temperature.
Nutrition
Calories: 77kcalCarbohydrates: 8gProtein: 3gFat: 3gSodium: 296mgPotassium: 343mgFiber: 3gSugar: 4gVitamin A: 1275IUVitamin C: 18.3mgCalcium: 36mgIron: 2.8mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
