Sundried Tomato, Asparagus and Pea Medley with Dill and Oregano

Serves 2

About this recipe

This one pan dish takes 15minutes to make and can be served with whole grain fusilli, crusty sourdough or simply on its own in bowls with some fresh leaves.

Be experimental with herbs – this dish will work with mint, basil or even rosemary


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Ingredients
  • 1/2 red onion, sliced
  • 200g fresh garden peas
  • 25 chopped almonds (raw or blanched)
  • 1 tbsp olive oil
  • 200g asparagus, roughly chopped 
  • 100g sundried tomatoes
  • 25g chopped dill
  • 25g chopped oregano
Instructions

Add peas, almonds and red onion to a large frying pan with olive oil on medium heat. 

Sauté for 4-5 mins until the onions have caramelised and the fresh peas soften 

Add the asparagus, tomatoes and cover for 3 minutes 

Uncover, stir in the freshly chopped herbs and cook for a further minute with the lid to finish 

 

Tip: try using different herbs like mint or fresh basil


View Sundried Tomato, Asparagus and Pea Medley with Dill and Oregano

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