ASPARAGUS PEA MEDLEY
Hurried hotesses will appreciate the make-ahead convenience of this casserole. A rich and creamy sauce beautifully coats asparagus and peas. -M. Joalyce Graham, Starke, Florida
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 8-10 servings.
Number Of Ingredients 11
Steps:
- Cook asparagus according to package directions, omitting the salt. Drain, reserving 3/4 cup cooking liquid. Place asparagus in a greased 11x7-in. baking dish. Top with peas, mushrooms and pimientos; set aside., In a small saucepan, melt 3 tablespoons butter. Stir in flour until smooth; gradually add milk and reserved cooking liquid. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; add the cheese spread, salt and pepper; stir until blended. Pour over vegetables. Melt remaining butter; toss with bread crumbs. Sprinkle over cheese sauce., Cover and refrigerate for 8 hours or overnight. Or bake, uncovered, at 350° for 35-40 minutes or until bubbly. If refrigerated before baking, remove from the refrigerator 30 minutes beforehand.
Nutrition Facts : Calories 167 calories, Fat 10g fat (6g saturated fat), Cholesterol 28mg cholesterol, Sodium 492mg sodium, Carbohydrate 13g carbohydrate (3g sugars, Fiber 2g fiber), Protein 7g protein.
ASPARAGUS AND ENGLISH PEA CASSEROLE
An old recipe of my grandmother's. Salt and pepper the vegetables to taste as you are layering them if desired.
Provided by ratherbeswimmin
Categories Vegetable
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- In a greased casserole dish, layer half of the peas, asparagus cuts, mushrooms, soup, cracker crumbs, and cheddar cheese.
- Repeat layers.
- Bake at 350 degrees for 30 minutes.
ROASTED ASPARAGUS AND PEAS
Provided by Ree Drummond : Food Network
Categories side-dish
Time 1h
Yield 12 servings
Number Of Ingredients 7
Steps:
- Zest the lemons and lay out the zest to dry it slightly, about 30 minutes.
- Preheat the oven to 450 degrees F.
- Mix the lemon zest with the salt in a small bowl and set aside. Cut 2 of the lemons in half and set aside.
- Drizzle the asparagus with olive oil on a baking sheet and toss to coat. Roast until the asparagus have some blackened bits, about 10 minutes. Sprinkle the peas all over the asparagus, toss and squeeze on the juice of the 2 cut lemons. Return to the oven for 3 minutes.
- Serve on a big platter and sprinkle with the lemon salt, basil and parsley before serving.
ASPARAGUS PEA CASSEROLE
My mother gave me this recipe a few years back. I love asparagus, unlike my husband. If I don't tell my husband that it has asparagus in it, he actually eats it and likes it.
Provided by Kelly Wyatt
Categories Side Casseroles
Time 35m
Number Of Ingredients 5
Steps:
- 1. Place vegetables in buttered dish.
- 2. Add soup.
- 3. Sprinkle the buttered cracker crumbs on top.
- 4. Sprinkle grated cheese on top.
- 5. Bake in a 350 degree oven for 30 minutes.
ASPARAGUS WITH PEAS, MINT & JERSEY ROYALS IN WILD GARLIC BUTTER
Coat asparagus, peas and Jersey Royals in a mint and wild garlic butter, then top with toasted almonds - the perfect partner to roast meat and savoury tarts
Provided by Rosie Birkett
Categories Side dish, Vegetable
Time 40m
Yield Serves 4 as a side
Number Of Ingredients 9
Steps:
- Bring a large pan of water to the boil and cook the potatoes for 8-10 mins or until tender. Drain.
- Toast the slivered almonds in a dry frying pan until golden. Set aside.
- Mix together the butter, wild garlic leaves and mint (you can blitz in a food processor, if you like). Set aside.
- Cover the peas with boiling water for 30 seconds, then drain and immediately plunge into cold water.
- Heat the olive oil in a large lidded saucepan over a medium heat. Add the asparagus spears and a good pinch of sea salt and shake to coat in the oil. Put the lid on and cook the asparagus over a low to medium heat, shaking the pan to move the spears around, about 4 mins. Remove the spears from the pan and immediately plunge into iced water.
- Melt the garlic butter in the pan and squeeze in the juice of the lemon. Stir the potatoes, asparagus and peas into the butter untiul warm. Tip everything onto a serving dish and grate over some lemon zest. Top with the toasted almonds.
Nutrition Facts : Calories 297 calories, Fat 24 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 3 grams sugar, Fiber 6 grams fiber, Protein 10 grams protein, Sodium 0.4 milligram of sodium
PEAS AND ASPARAGUS CASSEROLE
This is a recipe that when growing up we only had on holidays, later I learned it was so easy to make, that we started having it much more often. I love this recipe and it brings back many fond memories.
Provided by Jacqueline in KY
Categories Vegetable
Time 45m
Yield 1 casserole, 8 serving(s)
Number Of Ingredients 6
Steps:
- Open both the peas and the asparagus and save half of the juice from each.
- To juice add butter and soup.
- Bring to a boil, stir.
- Put peas and asparagus in dish and cover with soup mixture.
- Bake at 350 degrees F. until bubbly about 20-25 minutes.
- slice egg over top and sprinkle with paprika and serve.
Nutrition Facts : Calories 121.3, Fat 5.3, SaturatedFat 1.3, Cholesterol 46.6, Sodium 308.6, Carbohydrate 13.3, Fiber 4.1, Sugar 4.5, Protein 6.3
PASTA PRIMAVERA WITH ASPARAGUS AND PEAS
This simple pasta primavera uses a combination of the earliest vegetables available in spring - asparagus, peas and spring onions - making it a true celebration of the season. The sauce works best with springy egg pasta, preferably homemade or a good purchased brand. Make sure not to overcook it; you need the chewy bite to stand up to the gently cooked vegetables. If you can't find good fresh English peas, you can substitute frozen peas, but don't add them until the last minute of cooking.
Provided by Melissa Clark
Categories dinner, lunch, quick, pastas, main course
Time 20m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Bring a large pot of heavily salted water to a boil over medium-high heat.
- While the water is coming to a boil, slice snap peas and asparagus stems into 1/4-inch-thick pieces; leave asparagus tips whole.
- Melt butter in a large skillet over medium-high heat. Add snap peas, asparagus, English peas and onion. Cook until vegetables are barely tender (but not too soft or mushy), 3 to 4 minutes. Stir in garlic and cook 1 minute more. Season with salt and pepper; set aside.
- Drop pasta into boiling water and cook until al dente (1 to 3 minutes for fresh pasta, more for dried pasta). Drain well and transfer pasta to a large bowl. Immediately toss pasta with vegetables, Parmigiano-Reggiano, crème fraîche and herbs. Season generously with salt and pepper, if needed.
Nutrition Facts : @context http, Calories 553, UnsaturatedFat 6 grams, Carbohydrate 76 grams, Fat 18 grams, Fiber 7 grams, Protein 23 grams, SaturatedFat 10 grams, Sodium 576 milligrams, Sugar 8 grams, TransFat 0 grams
ASPARAGUS CASSEROLE
This cheesy asparagus recipe is simple, quick, and fantastic!
Provided by Big Mamma
Categories Side Dish Vegetables Asparagus
Time 30m
Yield 5
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Butter a medium-sized casserole dish.
- Place eggs in a medium saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
- In a heavy saucepan, melt the butter. Stir in the flour, salt, and pepper; blend thoroughly. Gradually stir in 3/4 cup of reserved asparagus liquid and the milk; cook (stirring constantly) until the sauce is thickened and smooth . If the mixture is too thick, more asparagus liquid or milk can be added until the mixture reaches the desired consistency. Stir in the Worcestershire sauce and cayenne pepper. Remove the pan from the heat.
- Layer the asparagus, eggs, cheese, and almonds into the casserole. Repeat the layering until all of the ingredients are used. Spoon the sauce over the layers and sprinkle with crumbs.
- Bake in the preheated 350 degree F (175 degrees C) oven for 20 minutes; or until bubbly and lightly browned.
Nutrition Facts : Calories 406.2 calories, Carbohydrate 19.7 g, Cholesterol 199.1 mg, Fat 29.3 g, Fiber 3.3 g, Protein 18.5 g, SaturatedFat 12.9 g, Sodium 727.8 mg, Sugar 3 g
PLEASING PEAS AND ASPARAGUS
Guests won't be able to resist the fresh flavor and color of this springtime vegetable combination from Nina Hall of Citrus Heights, California.
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- In a large saucepan, bring water to a boil. Add peas, asparagus, butter, parsley, garlic salt if desired and pepper. Return to a boil. , Reduce heat; cover and simmer until asparagus is crisp-tender, about 10 minutes. Drain; serve immediately.
Nutrition Facts :
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