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Asparagus and Peas with Tomato Chutney Vinaigrette
Side Dishes
Asparagus and Peas with Tomato Chutney Vinaigrette
Tangy tomato chutney complements the
bright flavors in this quick-fix Asparagus and Peas with Tomato Chutney Vinaigrette side dish.
Makes
6 to 8 servings
Total Time
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Ingredients
Test Kitchen Approved
Instructions
Add water and 2 tablespoons salt
to a large Dutch oven; bring to a boil
over high heat. Add asparagus; cook
for 2 minutes. Add peas; cook for
1 minute. Drain; rinse with cold water.
Whisk together tomato chutney,
vinegar, shallot, pepper, and remaining
½ teaspoon salt in a small bowl.
Gradually whisk in oil. Drizzle vinaigrette
over blanched asparagus and peas.
