Tender asparagus is smothered with an herby spring pea puree and topped with tangy feta cheese. This side is healthy, vibrant, and packed with spring flavors!
Prep Time:5 minutes
Cook Time:10 minutes
Total Time:15 minutes
Yield:4 servings as a side 1x
1 pound asparagus, woody ends removed
2 tablespoons olive oil
1/4 cup fresh mint
2 tablespoons fresh basil
1/4 cup fresh dill
3/4 teaspoon salt, I use pink Himalayan salt
Juice from 1 lemon
1/4 cup crumbled feta
1 1/2 cup frozen sweet peas
Heat a large skillet over medium high heat. Add olive oil, asparagus, and 1/4 teaspoon salt. Sauté until asparagus is bright green and tender, about 6 – 8 minutes.
While asparagus is cooking, bring 3 cups salted water to a boil in a small sauce pan. Add frozen peas and cook for 3 minutes until cooked but not mushy. Reserve 3/4 cup of the water and drain the peas.
In a blender or food processor, blend the peas, basil, mint, dill, lemon juice, and remaining 1/2 teaspoon salt until a stiff paste is formed. While the blender or food processor is running, slowly drizzle in the water until a smooth sauce is formed. This may take 1/4 – 3/4 cup of water depending on the desired consistency (I prefer to use 1/2 cup of water). Blend until sauce is smooth, roughly 3 – 4 minutes. Taste and adjust seasoning as desired.
Arrange the asparagus on a platter, top with the spring pea puree (there may be extra) and sprinkle with feta before serving. Enjoy!
Make it vegan/dairy free: Omit the cheese for an equally flavorful vegan/dairy free side.
Mix it up: Substitute goat cheese for the feta cheese.