Asparagus Haricots Verts And Snow Peas Recipes

SAUTEED ASPARAGUS AND SNAP PEAS

Steps:

• Cut off the tough ends of the asparagus and slice the stalks diagonally into 2-inch pieces. Snap off the stem ends of the snap peas and pull the string down the length of the vegetable.
• Warm the olive oil in a large saute pan over a medium heat and add the asparagus and snap peas. Add the salt, pepper, and red pepper flakes, to taste, if desired. Cook for approximately 5 to10 minutes until al dente, tossing occasionally. Sprinkle with sea salt and serve hot.

GREEN GREEN SPRING VEGETABLES

Steps:

• Blanch the string beans in a large pot of boiling salted water for 1 minute only. Lift the beans from the water with a slotted spoon or sieve and immerse them in a bowl of ice water. Add the snap peas to the same boiling water and cook for 1 minute, until al dente, adding them to the ice water and the beans. Cut the asparagus into 2-inch lengths diagonally and cook in the boiling water for 2 minutes, and add to the ice water. Cut the broccolini in half, boil for 1 minute, and add to the ice water. When all the vegetables in the water are cold, drain well.
• When ready to serve, heat the butter and oil in a very large saute pan or large pot. Saute the shallots over medium heat for 5 minutes, tossing occasionally, until lightly browned. Add the drained vegetables to the shallots with 1/2 teaspoon salt and the pepper and toss. Cook just until the vegetables are heated through. Serve hot.

ROASTED HARICOTS VERTS

Steps:

• Preheat the oven to 375 degrees F.
• Trim the stem ends only from the haricots verts and place them on two sheet pans. Drizzle the beans with 2 tablespoons of the oil (total) and spread them out in one layer. Sprinkle them with 1 1/2 teaspoons salt and 1 teaspoon pepper. Roast for 10 minutes, until crisp-tender. Serve hot.

SNOW PEA ASPARAGUS STIR-FRY

Steps:

• In a small skillet, stir-fry asparagus and peas in butter and oil for 2 minutes. Add ginger and garlic powder; stir-fry 1 minute longer. , Combine soy sauce and water; stir into skillet. Cook for 1-2 minutes or until vegetables are tender.

ASPARAGUS, SNOW PEA, AND RADISH SALAD

Steps:

• Bring water to a boil in a saucepan. Add asparagus; boil for 1 minute. Add snow peas to asparagus, boil for 1 minute more. Drain and pat dry.
• Transfer asparagus and snow peas to a large bowl. Add radishes, scallions, and dill; toss salad gently to combine.
• Whisk oil, sugar, salt, and pepper together in a small bowl; pour over salad and toss to coat. Set aside at room temperature to allow flavors to blend; about 1 hour. Drizzle lime juice over salad; toss gently until combined.

ASPARAGUS, HARICOTS VERTS, AND SNOW PEAS

Steps:

• In a large saucepan bring 6 cups water to boiling. Add snow peas, haricots verts, and asparagus. Return to boiling; reduce heat. Boil gently, uncovered, for 2 minutes. Using a slotted spoon, immediately remove vegetables from water; plunge vegetables into a large bowl half-filled with ice water. Let stand for 10 minutes. Drain vegetables well; pat dry with paper towels. Transfer vegetables to the large bowl.
• In a small bowl, combine salad dressing and Jamaican jerk seasoning; pour over vegetables, tossing to coat. Transfer vegetables to a serving platter or bowl and sprinkle with sesame seeds.

ROASTED ASPARAGUS AND PEAS

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.