Recipe: Delicious Kielbasa with asparagus and snap peas

Kielbasa with asparagus and snap peas. Add the salt, pepper, and red pepper flakes, to taste if desired. Thinly slice the sugar snap peas length-ways into strips. In a large serving bowl, arrange the pasta, grilled asparagus and sliced sugar snap peas.

Pour a little pineapple juice into a cup and set aside (you w. Turkey kielbasa brings great flavor to this simple split pea soup. It's been a hit with my entire family—even our picky toddler enjoys it. -Sandra Bonde of Brainerd, Minnesota. You can have Kielbasa with asparagus and snap peas using 9 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Kielbasa with asparagus and snap peas

1. You need 4 of kielbasa.
2. It's 1 bunch of asparagus.
3. Prepare 1 bag of snap peas.
4. It's 1 of avocado.
5. You need 1 handful of cherry tomatoes.
6. You need 1 tbsp of butter.
7. You need 4 tbsp of mild veggie spread (famously known as Ajvar).
8. You need of Salt.
9. You need of Pepper.

Chupa chups sesame snaps chocolate cake tart icing chupa chups sesame snaps. Cookie topping wafer bonbon tootsie roll tart. Grab the recipe for this Snap Pea and Asparagus Pizza that's loaded with taleggio cheese, mozzarella, red pepper flakes and a roasted garlic paste! I'm constantly brainstorming new ways to eat one of my favorite foods.

Kielbasa with asparagus and snap peas instructions

1. Cook asparagus and snap peas in boiling water for about 10 minutes and put aside.
2. In frying pan melt butter, add salt and pepper (to taste) and add cooked asparagus and snap peas.
3. In frying pan cook kielbasas..
4. Serve with fresh avocado and mild veggie spread (Ajvar, easily found in all Balkan stores and can find different countries products/brands: Croatia, Macedonia, Serbia).

This Burrata Snap Pea and Asparagus Pizza is a trio of incredible flavors. Try this easy-to-make sugar snap pea and asparagus pasta. Arrange asparagus, snap peas and egg halves, if using, over the noodles in each bowl. Add a pinch of lemon zest and a few gratings of ginger to each bowl, then cover with the piping hot broth. Divide frizzled scallions on top, if using, then garnish each serving with a few drops of sesame oil and the nori.