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Asparagus and peas with anchovy dressing recipe

Asparagus and peas with anchovy dressing recipe

3 ratings

Make the most of this season's glorious asparagus with this delicious, healthy side dish, which is low in saturates, high in protein, a great source of vitamin C and counts towards 1 of your 5 a day. Finished with a punchy anchovy dressing, it is a perfect addition to any springtime spread. See method

  • Serves 4
  • 5 mins to prepare and 10 mins to cook
  • 114 calories / serving
  • Healthy
  • Gluten-free
  • Dairy-free


  • 2 eggs
  • 375g asparagus, trimmed
  • 100g fresh podded peas or frozen peas, defrosted
  • 3 tsp red wine vinegar
  • 1 tbsp extra-virgin olive oil
  • 4 anchovy fillets, from 100g jar anchovies in oil, finely chopped
  • handful flat-leaf parsley, chopped

Each serving contains

  • Energy

  • Fat

    7g 10%
  • Saturates

    1g 7%
  • Sugars

    3g 4%
  • Salt

    0.6g 10%

of the reference intake
Carbohydrate 4.6g Protein 8.5g Fibre 1.4g


  1. Add the eggs to a pan of cold water, bring to the boil then cook for 8 mins. Remove from the pan and immerse in cold water to stop the cooking process. Cool, then peel and chop.
  2. Steam the asparagus for 3-5 mins, until tender. Add the peas for the last 2-3 mins. Remove from the heat, immerse in cold water, then drain.
  3. To make the dressing, whisk the vinegar and oil in a bowl. Add the anchovies, season, then whisk again. Lay the asparagus on a serving plate and scatter over the peas, egg and parsley. Drizzle over the dressing.

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