Lorraine’s Vegetable Cucina

Lorraine’s Vegetable Cucina

Course Side Dish


  • 13 Asparagus Spears steamed with the tips removed
  • ½ - package of sugar snap peas blanched with tips removed
  • ½ cup Blood Orange Olive Oil
  • 2 Tablespoons Honey Mustard
  • ½ cup slivered almonds toasted
  • ½ teaspoon Murray River Salt
  • ½ teaspoon fresh ground white pepper


  • Pour Blood Orange Extra Virgin Olive Oil into a glass measuring cup and add the Honey Mustard and vigorously stir. 
  • Drizzle some of the mixture on the bottom of a flat dish.Place the hot asparagus
    spears in the dish and add the sugar snap peas and drizzle the remaining mixture evenly and cover with plastic wrap for 5 minutes to allow the mixture to absorb. 
  • Remove the cover and sprinkle the salt, pepper, and the toasted almonds over the top for

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.