This green bagel is a rollercoaster of spring tastes.
I was so surprised when first testing the recipe. I am really trying to respect the seasons on the blog. But sometimes you just can’t handle your appetite for certain ingredients and then I am also making exceptions. Though spring is just around the corner and I was looking to develop a seasonal hit. The recipe includes asparagus and green peas, whose season will start in a bit.
So what makes this bagel so amazing? Well.. let me tell you. It’s the layer of mint and cashew pesto, which is the first layer and gives the whole recipe a lot of freshness. Then the smashed peas add a little sweetness and the asparagus some extra crunch. The scrambled feta rounds the whole thing up and ensures a smooth transition of tastes.
Why you’ll love this recipe?
Fresh and vibrant flavours: The combination of grilled asparagus, mashed peas, and a zesty cashew mint pesto makes every bite feel like spring on a plate.
Creamy and tangy pesto base: The cashew, mint, feta and lemon spread adds a smooth, savoury element that ties all the toppings together beautifully.
Perfectly balanced textures: From the crisp bagel to the creamy pesto and tender grilled asparagus, this dish delivers a delightful mix of crunch and softness.
A wholesome enjoyable meal: Packed with fresh vegetables and natural ingredients, this bagel offers a nourishing yet indulgent breakfast, brunch or lunch.
Asparagus and Pea Bagel
Ingredients
- 1 bagel
- 75 g green peas
- 1 tbsp olive oil
- 50 g feta
- 12 thin asparagus spears
- 25 g mint leaves
- 75 g feta
- 50 g cashew nuts
- 50 ml lemon juice
- 60 ml olive oil
Instructions
- Place the mint, feta, cashews, lemon juice, salt and pepper into a food processor. Blend for a minute, if necessary scrape dow sides. Now add the olive oil and blend again until well-combined.
- In a large frying pan heat some olive oil on a medium-high heat.
- Add the asparagus spears and sauté for around 5 minutes. Season with salt and pepper.
- While the asparagus are cooling down toast the bagels and cook the peas.
- Now you can prepare the bagel halves.
- Spread 2 tablespoons of pesto onto each half.
- Then evenly spread the smashed peas on the bagels.
- Now place the lukewarm asparagus spears on top of the bagel.
- Crumble the feta and sprinkle on both bagel halves. Season pepper.
- Enjoy!!!
DID YOU MAKE THE RECIPE?
Share your creations and tag me @passionmeetscreativity #passionmeetscreativity. I can’t wait to see what you’ve made!
