#springdish

This refreshing Asparagus Salad with Mimosa Vinaigrette is a perfect springtime dish. The crisp asparagus pairs wonderfully with the creamy eggs, while the Mimosa Vinaigrette adds a tangy kick. It's a light and vibrant salad that's sure to impress.

Ingredients: 1 bunch of asparagus. 2 large eggs. 2 tablespoons olive oil. 1 tablespoon white wine vinegar. 1 teaspoon Dijon mustard. Salt and pepper to taste. 2 cups mixed greens e.g., arugula, spinach. 1/4 cup chopped fresh parsley. 1/4 cup grated Parmesan cheese. 1/4 cup toasted pine nuts.

Instructions: Cut off the tough ends of the asparagus and boil them for two to three minutes, until they are tender but still crisp. Move right away to an ice bath to stop the cooking. Remove the water and set it aside. Cover the eggs with cold water and put them in a saucepan. Bring to a boil, then lower the heat and let it cook for 9 to 10 minutes. Put the eggs in a bowl of ice water, peel them, and cut them up very small. Combine olive oil, white wine vinegar, Dijon mustard, salt, and pepper in a small bowl. Use a whisk to mix the ingredients. Put the mixed greens on a platter to serve. Add chopped eggs, chopped fresh parsley, blanched asparagus, and grated Parmesan cheese on top. Add the Mimosa Vinaigrette to the salad and then top it with the toasted pine nuts. Serve right away and enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

This Spring Pea and Asparagus Pasta is a delightful dish that celebrates the fresh flavors of spring. Tender asparagus and sweet peas are combined with garlic, lemon, and Parmesan to create a light and refreshing pasta dish perfect for any occasion.

Ingredients: 8 ounces pasta of your choice. 1 cup fresh or frozen peas. 1 bunch asparagus, trimmed and cut into bite-sized pieces. 2 cloves garlic, minced. 2 tablespoons olive oil. Salt and pepper to taste. Zest and juice of 1 lemon. Grated Parmesan cheese for serving.

Instructions: Cook pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and set aside. In a large skillet, heat olive oil over medium heat. Add minced garlic and cook until fragrant, about 1 minute. Add asparagus pieces to the skillet and cook for 3-4 minutes until slightly tender. Stir in peas and cook for an additional 2 minutes. Season the vegetables with salt, pepper, lemon zest, and lemon juice. Mix well. Add the cooked pasta to the skillet along with the reserved pasta water. Toss everything together until well combined and heated through. Serve the pasta hot, garnished with grated Parmesan cheese. Enjoy!

Prep Time: 10 minutes

Cook Time: 15 minutes