Spring Risotto with Shrimp, Asparagus and Artichoke Hearts
If you want to add more gluten free and pescatarian recipes to your collection, Spring Risotto
Spring Vegetable Salad with White Beans and Parmesan
Details
- Servings: 2
- Diet: Balanced, High-Fiber
- Meal: lunch, dinner
- Dish: salad
Cuisine
- american
Ingredients
- 2 tbsp good-quality olive oil
- 1/2 tbsp fresh garlic, minced
- 1 cup asparagus, trimmed and cut in to 1-inch pieces
- 1 cup english peas
- 1 cup snow peas
- 1 cup canned white beans, drained
- 1 lemon, halved and quartered
- 1/2 tbsp fresh parsley, minced
- 2 tbsp shaved parmesan
- Kosher salt and freshly-ground black pepper, to taste
Instructions
Spring Vegetable Salad with White Beans and Parmesan serves 2 original recipe by forkknifeswoon.com.
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