I’ve got another delicious appetizer for you that has spring written all over it! I am a huge fan of asparagus, and love that you can find it in just about any grocery store this time of year. Asparagus is packed with flavor and is a great source of vitamin K and folate. And at only 25 calories a serving, how can you say no?!
Peas on the other hand, I could take them or leave them. As a kid the only way I would eat peas was if they were frozen. Today I am still picky when it comes to peas but have recently discovered pea pesto and may have been converted. I mean, add garlic and Parmesan cheese to anything and it will taste good! Peas are also a great source of protein, fiber and are packed with antioxidants.
I used the pea pesto to make a quick crostini with ricotta and leftover roasted asparagus, and it was all done in 5 minutes or less! The pea pesto was also great later used as a dressing mixed with roasted vegetables and to add color and flavor to a white pizza.
Also, I have to thank my cousin Liz for giving me a food photography lesson and helping me take these awesome pictures. She is an extremely talented photographer and her work always amazes me! You should check her out at Purestyle Photography.