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Garden Pea and Asparagus Toasts

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Garden Pea and Asparagus Toasts
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 40 min.
Ready in
Calories:
994
calories
Calories
Nutritions
1 serving contains
(Percentage of daily recommendation)
Calorie994 kcal(47 %)
Protein31.63 g(32 %)
Fat23.78 g(21 %)
Carbohydrates168.9 g(113 %)
Sugar added0 g(0 %)
Roughage5.48 g(18 %)
Vitamin A152.04 mg(19,005 %)
Vitamin D0 μg(0 %)
Vitamin E0.34 mg(3 %)
Vitamin B₁0.27 mg(27 %)
Vitamin B₂0.11 mg(10 %)
Niacin2.41 mg(20 %)
Vitamin B₆0.26 mg(22 %)
Folate80.19 μg(27 %)
Pantothenic acid0.21 mg(4 %)
Biotin2.9 μg(6 %)
Vitamin B₁₂0.01 μg(0 %)
Vitamin C26.37 mg(28 %)
Potassium565.11 mg(14 %)
Calcium124.28 mg(12 %)
Magnesium33.41 mg(11 %)
Iron9.75 mg(65 %)
Iodine2.57 μg(1 %)
Zinc0.73 mg(10 %)
Saturated fatty acids12.68 g
Cholesterol40.93 mg
Recipe author: EAT SMARTER
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Ingredients
Preparation

Ingredients

for 2 servings
cup
1
small cooked potato (diced)
1 cup
green Asparagus (trimmed)
1
small onion (chopped)
½ tablespoon
cup
marjoram (thyme and caraway)
0.333 cup
6 slices
1 teaspoon
extra virgin olive oil (for drizzling)
shaved Parmesan (to garnish)
Watercress (to garnish)
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Preparation

Preparation steps

Step 1/7
Preheat the oven to 220°C (200° fan) | 425F | gas 7.
Step 2/7
Wash and drain the green asparagus, cut the tips off the spears and reserve.
Step 3/7
Heat the butter in a pan and sweat the onion until soft. Add the stock, herbs and seasonings and bring to the boil. Reserve 1 tbsp peas and add the rest of the peas, the asparagus stalks (without the tips) and the diced potato to the onion stock. Cook for about 5 minutes. Drain and roughly mash with a potato masher.
Step 4/7
Mix in the crème fraîche and season to taste with salt, pepper and lemon juice.
Step 5/7
Place the baguette slices on a baking tray and toast in a hot oven for about 3-5 minutes. Meanwhile quickly sauté the asparagus tips and reserved peas in a little olive oil.
Step 6/7
To serve, spread the toasted bread while still hot with the pea and asparagus puree. Top with the fried asparagus tips and peas and scatter the crostini with Parmesan shavings.
Step 7/7
Drizzle with olive oil and sprinkle with pepper if you wish. Arrange attractively on a platter with the watercress.

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