Asparagus With Shiitakes Shallots And Peas Recipes

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ASPARAGUS WITH SHIITAKES, SHALLOTS, AND PEAS



Asparagus with Shiitakes, Shallots, and Peas image

Harbingers of spring, asparagus and peas pair well with the earthy flavor of shiitakes mushrooms.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 25m

Number Of Ingredients 10

2 teaspoons olive oil
5 shallots, halved and thinly sliced lengthwise
8 ounces shiitake mushrooms, stems removed
Coarse salt
Ground pepper
1 1/2 teaspoons grated lemon zest
1 1/2 teaspoons chopped fresh tarragon
2 medium thick asparagus bunches, tough ends removed, cut on diagonal into 2-inch lengths (2 pounds total)
1 cup frozen peas
2 teaspoon fresh lemon juice

Steps:

  • In a large nonstick skillet with a lid, heat oil over medium. Add shallots and cook until they begin to color, about 3 minutes. Add mushrooms, season with salt and pepper, and cook, tossing occasionally, until mushrooms and shallots are tender, 3 to 5 minutes. Transfer to a bowl. Add lemon zest and tarragon; toss to combine.
  • In the same skillet, bring 2 inches of water to a boil. Add asparagus, season with salt, cover, and cook until asparagus is bright green and tender, 3 to 4 minutes (timing will vary depending upon thickness of asparagus). Add peas to skillet, and then drain.
  • Transfer to bowl with the shallots and mushrooms, add lemon juice, and toss to combine.

Nutrition Facts : Calories 98 g, Fat 5 g, Protein 4 g

SAUTEED ASPARAGUS WITH SHIITAKE MUSHROOMS



Sauteed Asparagus With Shiitake Mushrooms image

I have been looking for recipes that contain Shiitake mushrooms. I discovered this recipe on Recipelink.com

Provided by Bev I Am

Categories     Vegetable

Time 15m

Yield 4 serving(s)

Number Of Ingredients 9

8 ounces pencil thin fresh asparagus, trimmed
8 ounces fresh shiitake mushrooms, stems removed and sliced
1/4 cup unsalted butter
1/3 cup minced shallot (use onion if shallots are unavailable)
2 teaspoons ground ginger
1/2 teaspoon salt
black pepper
1/4 cup dry vermouth or 1/4 cup sherry wine
1 teaspoon orange zest, slices chopped

Steps:

  • Cut asparagus spears in 1/2 lengthwise, 7 into 1 inch pieces.
  • Melt the butter in wok& add the shallots& ginger.
  • Sauté until just tender.
  • Add the asparagus& mushrooms.
  • Season w/ salt& pepper& cook for 2 minutes.
  • Add the vermouth& cover.
  • Cook for 2 minutes, shaking the pan once or twice, Sprinkle with the orange (fresh) zest.
  • Cook 1 more minute.

ROASTED ASPARAGUS AND PEAS



Roasted Asparagus and Peas image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 1h

Yield 12 servings

Number Of Ingredients 7

3 lemons
2 teaspoons kosher salt
2 pounds asparagus (larger spears), trimmed
Drizzle of olive oil
8 ounces frozen peas
1/2 cup chopped fresh basil
1/2 cup chopped fresh parsley

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 WITH PROSCIUTTO AND PICKLED SHALLOTS



Asparagus with Prosciutto and Pickled Shallots image

Provided by Food Network Kitchen

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 9

1 shallot, thinly sliced and separated into rings
1 tablespoon yellow mustard seeds
1/4 cup champagne vinegar
2 tablespoons sugar
2 sprigs thyme, plus 2 teaspoons leaves
1 bunch thin asparagus, ends trimmed
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
4 ounces thinly sliced prosciutto (8 to 10 slices)

Steps:

  • Put the shallot and mustard seeds in a small bowl. Combine the vinegar, sugar and thyme sprigs in a small saucepan and bring to a boil. Reduce the heat and simmer, stirring, until the sugar dissolves, 1 to 2 minutes. Pour the vinegar mixture over the shallot mixture and stir. Refrigerate 30 minutes.
  • Preheat the broiler. Spread the asparagus on a rimmed baking sheet; drizzle with the olive oil and sprinkle with the thyme leaves. Season with 1/2 teaspoon salt and a few grinds of pepper and toss until coated. Broil until crisp-tender and lightly browned in spots, about 4 minutes.
  • Transfer the asparagus to a platter. Discard the thyme sprigs from the shallot mixture and spoon over the asparagus. Serve with the prosciutto.

PAN-FRIED ASPARAGUS WITH SHALLOTS



Pan-fried Asparagus with Shallots image

Provided by Danny Boome

Categories     side-dish

Time 11m

Yield 4 servings

Number Of Ingredients 4

1 pound asparagus, thinly sliced on a bias
1 large shallot, thinly sliced
1 tablespoon unsalted butter
Coarse salt and freshly ground black pepper

Steps:

  • In a large skillet, melt butter over medium-high heat. Add the shallot and cook for 1 minute then add the asparagus. Cook for 5 minutes and season with a little salt and pepper. Serve warm.

ASPARAGUS WITH SHALLOTS



Asparagus With Shallots image

Make and share this Asparagus With Shallots recipe from Food.com.

Provided by spatchcock

Categories     Vegetable

Time 20m

Yield 1 1/2 lbs asparagus, 4 serving(s)

Number Of Ingredients 5

1 1/2 lbs asparagus
1 dash salt
3 teaspoons peanut oil (Fragrant) or 3 teaspoons olive oil
2 shallots, peeled and minced
1 dash parsley, Finely chopped

Steps:

  • Snap off tough ends of asparagus.
  • If asparagus is thick, old or tough, peel bottoms.
  • Add asparagus to pan of boiling salted water.
  • Boil gently until cooked--bright green and tender--but still firm, about 5 to 8 minutes.
  • Remove; drain on towel; put on platter and drizzle with oil, lifting spears to coat.
  • Sprinkle with shallots and parsley.
  • Salt slightly.

PEA AND ASPARAGUS SALAD



Pea and Asparagus Salad image

Instead of making ribbons, thinly slice your asparagus on a strong bias -- this gives the raw vegetable a crisp-tender bite, and it isn't as stringy.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 15m

Number Of Ingredients 7

1/2 bunch (8 ounces) asparagus
1 1/2 cups shelled English peas, blanched
1/4 cup fresh mint leaves (torn, if large), plus more for serving
1/4 cup chopped toasted almonds, plus more for serving
2 tablespoons extra-virgin olive oil
2 tablespoons rice-wine vinegar
Kosher salt and freshly ground pepper

Steps:

  • Trim asparagus. Thinly slice on a strong bias. Toss with peas, mint, almonds, oil, and vinegar. Season with salt and pepper, and serve, topped with more mint and almonds.

ASPARAGUS WITH SHALLOT BUTTER



Asparagus With Shallot Butter image

Provided by Pierre Franey

Categories     easy, quick, side dish

Time 15m

Yield 4 servings

Number Of Ingredients 7

1 pound asparagus
Salt to taste
1 tablespoon finely chopped shallots
1 tablespoon lemon juice
2 tablespoons butter, cut in small pieces
Pinch of nutmeg
Freshly ground pepper to taste

Steps:

  • Peel the asparagus, using a swivel-bladed knife, starting about 2 inches from the top. Remove the tough ends.
  • Bring enough water to a boil to cover the asparagus. Add salt and the asparagus and cook 2 to 3 minutes, until crisp tender. Drain well, reserving 3 tablespoons of the liquid. Arrange on warm platter.
  • Combine the shallots, lemon juice and reserved liquid in a small saucepan. Bring to a boil and cook over high heat until half the liquid evaporates. Add butter gradually, stirring rapidly with a whisk. Add nutmeg, salt and pepper. Cook, stirring rapidly, 1 minute. Spoon the sauce over the asparagus and serve.

Nutrition Facts : @context http, Calories 77, UnsaturatedFat 2 grams, Carbohydrate 5 grams, Fat 6 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 4 grams, Sodium 295 milligrams, Sugar 2 grams, TransFat 0 grams

ASPARAGUS, PEAS, AND BASIL (PISELLI CON ASPARAGI E BASILICO)



Asparagus, Peas, and Basil (Piselli con Asparagi e Basilico) image

Recipe for an Italian-inspired side dish of asparagus, peas, and basil.

Provided by Ursula Ferrigno

Categories     Side     Quick & Easy     Basil     Asparagus     Pea     Spring     Family Reunion     Potluck     Gourmet     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 6

1/4 cup finely chopped shallots (about 2)
3 tablespoons unsalted butter
2 pound asparagus, trimmed and cut into 1-inch pieces
3/4 pound shelled fresh peas (2 1/2 cups; 1 3/4 pound in pods) or 1 (10-ounce) package thawed frozen peas
1/2 teaspoon fine sea salt
Handful of torn basil leaves (about 3/4 cup)

Steps:

  • Cook shallots in butter in a 12-inch heavy skillet over medium heat, stirring frequently, until just tender, about 4 minutes.
  • Stir in asparagus, peas, sea salt, and 1/4 teaspoon pepper, then seal skillet with foil. Cook over medium heat until vegetables are tender but still slightly al dente, about 8 minutes. Stir in basil and sea salt to taste.

ASPARAGUS WITH SHIITAKES, SHALLOTS, AND PEAS



Asparagus with Shiitakes, Shallots, and Peas image

Categories     Asparagus     Pea     Shallot     Boil

Yield serves 6

Number Of Ingredients 7

2 tablespoons olive oil
5 shallots, halved and thinly sliced lengthwise
8 ounces fresh shiitake mushrooms, stems removed, caps cleaned
Coarse salt and freshly ground pepper
1 1/2 teaspoons finely grated lemon zest, plus 2 teaspoons fresh lemon juice
2 bunches medium-thick asparagus (about 2 pounds), tough ends trimmed, cut on the diagonal into 2-inch lengths
1 cup frozen peas (do not thaw)

Steps:

  • In a large skillet, heat oil over medium. Cook shallots, stirring frequently, until they begin to turn golden, about 3 minutes. Add mushrooms and 1/4 teaspoon salt; season with pepper. Cook, tossing occasionally, until mushrooms are tender, 3 to 5 minutes. Transfer to a bowl. Add lemon zest, and toss to combine.
  • In the same skillet, bring 2 inches of water to a boil. Add asparagus and 1/2 teaspoon salt; cover, and cook until asparagus is bright green and crisp-tender, 3 to 4 minutes. Stir in peas, then remove from heat. Drain and transfer to bowl with mushrooms. Add lemon juice; toss to combine. Serve warm or at room temperature.
  • nutrition information
  • (Per Serving)
  • Calories: 127
  • Saturated Fat: .7g
  • Unsaturated Fat: 3.9g
  • Cholesterol: 0mg
  • Carbohydrates: 15.6g
  • Protein: 6.6g
  • Sodium: 268mg
  • Fiber: 5.2g

EASY ASPARAGUS



Easy Asparagus image

Asparagus cooked right in the frying pan, drizzled with an onion-wine glaze and parmesan cheese.

Provided by Beckerkorn

Categories     Side Dish     Vegetables     Onion

Time 20m

Yield 2

Number Of Ingredients 9

1 tablespoon olive oil
¼ cup sliced purple onion
1 clove garlic, chopped
salt and pepper to taste
lemon pepper to taste
10 spears fresh asparagus
2 tablespoons white wine
1 tablespoon Parmesan cheese
1 tablespoon crushed whole wheat crackers

Steps:

  • Heat the olive oil in a skillet over medium-high heat. Mix in onion and garlic, and season with salt, pepper, and lemon pepper. Cook and stir until tender. Place asparagus in the skillet, and cook 8 minutes, turning occasionally to coat with seasonings. Sprinkle wine into the skillet, and scrape up any browned bits.
  • Transfer asparagus to a shallow dish. Drizzle with remaining mixture in skillet, and dust evenly with Parmesan cheese and crushed whole wheat crackers.

Nutrition Facts : Calories 122.7 calories, Carbohydrate 7.8 g, Cholesterol 2.2 mg, Fat 8.1 g, Fiber 2.2 g, Protein 3.3 g, SaturatedFat 1.5 g, Sodium 177.7 mg, Sugar 2.9 g

FETTUCCINE WITH ASPARAGUS AND SHIITAKE MUSHROOMS



Fettuccine With Asparagus And Shiitake Mushrooms image

Provided by Moira Hodgson

Categories     dinner, weekday, pastas, main course

Time 25m

Yield 4 main-course servings

Number Of Ingredients 9

1 1/2 pounds asparagus, tough stalks trimmed and all stalks cut into 3/4-inch pieces
1 pound fettuccine
2 tablespoons olive oil
1 garlic clove, minced
3 shallots, chopped
6 shiitake mushrooms, sliced
Coarse salt and freshly ground pepper to taste
2 tablespoons parsley, chopped
Freshly grated Parmesan cheese

Steps:

  • Steam the asparagus until tender but firm. Drain and set aside. Meanwhile, bring four quarts of water to boil for the fettuccine.
  • Heat the oil in a large frying pan. Add the garlic and the shallots and saute for one minute. Add the mushrooms and saute until tender (three to four minutes). Season to taste with salt and pepper.
  • Add the asparagus and parsley and keep the mixture warm until the fettuccine is cooked.
  • Cook the fettuccine until al dente, drain and transfer to a heated serving bowl. Add the sauce, toss and serve. Pass the cheese separately.

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