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Asparagus and peas, with the lightness of lemons and parsley, create a beautiful dish, perfect for lunch and dinner.

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By Jason Wyrick,

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Ingredients

  • 6-8 stalks asparagus
  • 2 cloves garlic, minced
  • Juice of 1 lemon, about 2 tablespoons
  • Pinch of coarse sea salt
  • Water
  • 6 ounces fettuccine
  • 2 tablespoons minced parsley
  • 1 cup peas

Instructions

  1. Toss the asparagus in the garlic, lemon juice, and salt.
  2. Grill the asparagus until it just starts to develop a few blackened spots. The asparagus should still have some crispness to it.
  3. Cut the asparagus into 2-inch pieces.
  4. Bring the water to a boil.
  5. Boil the pasta until it is al dente.
  6. Toss the cooked pasta with the asparagus, parsley, and peas.
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about the author

Jason Wyrick

Jason Wyrick is the executive chef and publisher of The Vegan Taste. In 2001, Chef Jason reversed his diabetes by switching to a low-fat vegan diet. He is a New York Times best-selling author, has catered for companies such as Google, the Frank Lloyd Wright Foundation, and Farm Sanctuary, and has been a guest instructor in the Le Cordon Bleu program at Scottsdale Culinary Institute.

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