17 Ingredients
  • 1 tablespoon olive oil
  • 1 shallot, minced
  • Kosher salt and freshly cracked black pepper
  • 3 bunches pencil asparagus, trimmed and cut into 1 1/2-inch pieces
  • 1 cup thawed, frozen peas or 1 cup shelled fresh English peas (about 1 pound unshelled)
  • 1/4 cup dry white wine
  • 2 cups lightly packed baby spinach
  • Four 1/8-inch slices day-old sourdough bread (about 3 ounces)
  • Olive oil, for drizzling
  • 1 1/2 tablespoons chopped fresh thyme
  • Kosher salt and freshly cracked black pepper
  • One 3-ounce wedge Parmesan
  • Creme fraiche
  • Finely chopped fresh chives
  • Fresh cilantro leaves
  • Lime wedges
  • Good-quality extra-virgin olive oil
Nutrition
297
15% daily value
4 servings
                                       
                                            vegetarian
     

Fat

21% 14

Saturated

24% 5

Trans

- 0

Monounsaturated

- 7

Polyunsaturated

- 1

Carbs

9% 28

Carbs (net)

- 21

Fiber

28% 7

Sugars

- 7

Sugars, added

- 0

Protein

33% 16

Cholesterol

5% 14

Sodium

29% 690

Calcium

34% 345

Magnesium

16% 65

Potassium

12% 583

Iron

35% 6

Zinc

20% 2

Phosphorus

44% 307

Vitamin A

20% 183

Vitamin C

27% 24

Thiamin (B1)

42% 1

Riboflavin (B2)

36% 0

Niacin (B3)

22% 4

Vitamin B6

24% 0

Folate equivalent (total)

41% 162

Folate (food)

- 138

Folic acid

- 14

Vitamin B12

11% 0

Vitamin D

27% 4

Vitamin E

22% 3

Vitamin K

101% 121

Sugar alcohols

- 0

Water

- 234
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