Description
A refreshing spring dish packed with seasonal ingredients.
Ingredients
Scale
- 1 cup asparagus, trimmed
- 1 cup peas, fresh or frozen
- 1 cup cherry tomatoes, halved
- 2 tablespoons olive oil
- Salt to taste
- Pepper to taste
- 1 lemon, juiced
- Fresh herbs (basil or parsley), chopped
Instructions
- Preheat your oven to 400°F (200°C).
- Spread the asparagus and peas on a baking sheet.
- Drizzle with olive oil, salt, and pepper.
- Roast in the oven for 15-20 minutes.
- In a bowl, combine roasted vegetables with cherry tomatoes.
- Add lemon juice and fresh herbs.
- Toss gently to mix.
Notes
- This dish can be served warm or at room temperature.
- Feel free to add other spring vegetables like radishes or zucchini.
- Great as a side dish or light main course.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 3g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 0mg
Keywords: spring food, seasonal vegetables, healthy salad