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  • Prep-time: / Cook Time:
  • Serves 2

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

From 21-Day Weight Loss Kickstart

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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.

Comments (3)

(4 from 1 votes)
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S. Harris1 month ago
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I think the author would cook the peas, frozen or fresh, before tossing them with the cooked pasta, asparagus and parsley. That’s what I intend to do. Good simple recipe!

Judith A Taggart8 months ago
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Question concerning peas…fresh or frozen, do I cook them?

Lynn Toler6 months ago
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Did anyone ever reply to this comment because I have the same question.

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Headshot of Jason Wyrick
about the author

Jason Wyrick

Chef Jason Wyrick is the executive chef and publisher of The Vegan Taste. In 2001, Wyrick reversed his diabetes by switching to a low-fat vegan diet. He is a New York Times bestselling 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. Find him on Instagram and Facebook.

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