Green Pea And Asparagus Ragout Recipes

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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.

SCALLOPS WITH GREEN PEAS AND ASPARAGUS



Scallops with Green Peas and Asparagus image

Creamy, tender scallops and sweet peas and asparagus tied together with salty Parmesan and gloriously nutty brown butter.

Provided by Donal Skehan

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 8

350 grams (12 ounces) frozen peas
2 to 3 tablespoons extra-virgin olive oil
2 sprigs of mint, leaves picked
1 tablespoon olive oil
Bunch of asparagus, trimmed
12 fat king scallops, with or without roe
25 grams (1 ounce) unsalted butter
20 grams (3/4 ounce) grated Parmesan cheese

Steps:

  • Cook the peas in a saucepan of boiling water for 2 to 3 minutes, then drain, reserving 100ml (1/2 cup) of the cooking water. Blitz two-thirds of the peas with half the extra-virgin olive oil, the reserved cooking water and almost all of the mint leaves. Season and set aside.
  • Heat half the olive oil in a frying pan and sear the asparagus until lightly charred and just cooked. Set aside with the unblitzed peas and keep warm.
  • Pat the scallops dry with kitchen paper. Add the butter to the hot pan and when it starts to bubble, add the scallops and sear them for 1 to 2 minutes on each side, spooning the brown butter over the top after you turn them.
  • Put a splodge of pea puree onto four plates, top with the charred asparagus and peas and the golden scallops. Drizzle with the remaining extra-virgin olive oil and scatter with Parmesan shavings and the reserved mint leaves.

SPRING RAGOUT WITH ASPARAGUS AND POACHED EGGS



Spring Ragout with Asparagus and Poached Eggs image

A colorful and nutritious way to brunch: tomatillos, spinach, cilantro, and asparagus give this dish it's verdant hue. Chickpeas and poached eggs provide plenty of protein.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 1h

Number Of Ingredients 14

1/2 cup extra-virgin olive oil, plus more for drizzling
1 yellow onion, finely chopped (1 1/2 cups)
3 cloves garlic, peeled and smashed
1 jalapeno (seeded if less heat desired), thinly sliced (1/4 cup)
Kosher salt and freshly ground pepper
1 1/4 pounds tomatillos, husked, well washed, and cut into 1-inch wedges (4 cups)
4 cups packed spinach
2 tablespoons minced fresh cilantro stems, plus leaves for serving
1 teaspoon coriander seeds
1 teaspoon cumin seeds
12 scallions, white and lightgreen parts only, cut on the bias into 1-inch pieces (1 cup)
2 cans (each 15 ounces) chickpeas, drained and rinsed
2 bunches thin asparagus, trimmed and cut on the bias into 2-inch pieces (4 1/2 cups)
8 poached eggs (for how-to, go to marthastewart.com/poachedeggs)

Steps:

  • In a large skillet, preferably enameled cast iron, heat 1/4 cup oil over medium. Add onion, garlic, jalapeno, and a pinch of salt. Cook, stirring occasionally, until onion is translucent, 6 to 7 minutes. Add tomatillos and cook, stirring occasionally, until just beginning to soften, 5 to 6 minutes.
  • Transfer mixture to a blender; let cool slightly. Add 2 cups spinach, cilantro stems, and 1/2 cup water; season with salt and pepper. Blend until pureed, adding up to 1/2 cup more water if needed. Season with salt and pepper.
  • Wipe skillet clean; return to medium heat. Swirl in remaining 1/4 cup oil, add spices, and cook, stirring often, until fragrant, 1 to 2 minutes. Add scallions, season with salt, and cook until softened, 2 to 3 minutes. Stir in chickpeas, tomatillo mixture, asparagus, and remaining 2 cups spinach. Nestle in poached eggs; cover and cook until eggs are heated through and asparagus is bright-green and crisp-tender, 3 to 4 minutes. Drizzle with oil and top with cilantro leaves; serve.

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.

GREEN PEA, ASPARAGUS, AND PARSLEY SOUP



Green Pea, Asparagus, and Parsley Soup image

A healthful one-pot soup with a trio of powergreens to keep you satisfied

Provided by Rachel Beller

Categories     HarperCollins     Soup/Stew     Asparagus     Dinner     Pea     Parsley     Healthy     Vegan     Wheat/Gluten-Free     Spring     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 6

Number Of Ingredients 8

1 tablespoon coconut oil
1 1/2 cups chopped leeks
8 cups frozen green peas
6 cups low-sodium vegetable broth
2 bunches of asparagus (30 to 40 stalks), tough ends removed and cut into 1-inch pieces
1/2 cup chopped fresh parsley
Himalayan or sea salt and freshly ground black pepper
2 teaspoons minced fresh thyme (optional)

Steps:

  • Heat the oil in a large pot over medium heat. Add the leeks and sauté for 4 minutes, until softened. Add the broth and bring to a simmer. Stir in the peas and asparagus and simmer, covered, for 3 minutes longer. Carefully place half of the soup in a high-powered blender and puree until smooth, then return it to the pot. Add the parsley and thyme (if using), and stir well to combine. Season with salt and pepper to taste and serve.

SAUTEED ASPARAGUS AND SNAP PEAS



Sauteed Asparagus and Snap Peas image

Provided by Ina Garten

Categories     side-dish

Time 20m

Yield 6 to 8 servings

Number Of Ingredients 7

1 pound asparagus
3/4-pound sugar snap peas
2 tablespoons good olive oil
Kosher salt
Freshly ground black pepper
Red pepper flakes, optional
Sea salt, for serving

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.

ASPARAGUS AND ENGLISH PEA CASSEROLE



Asparagus and English Pea Casserole image

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

1 (16 ounce) can English peas, drained
1 (16 ounce) can asparagus, cuts drained
1 (8 ounce) jar sliced mushrooms, drained
1 can cream of mushroom soup
1/2 cup cracker crumb
1 cup shredded cheddar cheese

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.

GREEN PEA AND ASPARAGUS RAGOUT



Green Pea and Asparagus Ragout image

Shelling peas (or English peas), snap peas, and snow peas are the three most common varieties. Shelling peas are shelled, and only the peas within are eaten. Snap peas and snow peas are eaten pod and all. The tender shoots or tips of the pea vines are good to eat as well. All peas taste best when harvested while young and tender. They are the sweetest at this stage, as the sugars have not yet transformed to starch. Shelling peas have a very short season; they are only around while the cool weather of spring is here. Snap peas and snow peas can tolerate a bit of heat and will last into the early summer. Select peas that are vibrant and firm, with shiny pods. When very fresh the pods will actually squeak as they are rubbed together. Smaller peas of any variety will be tastier than larger ones. The edible-pod varieties, especially snow peas, are best when the peas are tiny, almost undeveloped. As they mature and become too stringy to eat whole, sugar snap peas can be shucked like shelling peas. To prepare snap and snow peas, snap back each end and pull it down the side of the pod to remove any strings. Pea shoots need only to be picked over for any yellow leaves and then rinsed and drained before being sautéed or steamed.

Yield 4 servings

Number Of Ingredients 8

3/4 pound green peas
3/4 pound asparagus
2 tablespoons butter
3 spring onions, trimmed and sliced (about 3/4 cup)
1/2 cup water
Salt
1 tablespoon butter
1 tablespoon chopped parsley or chervil

Steps:

  • Shell: 3/4 pound green peas
  • Snap the ends from: 3/4 pound asparagus.
  • Slice, on a slight diagonal, into slices between 1/8 and 1/4 inch thick. Leave the tips 1 1/2 inches long; split them in half lengthwise if they are thick. Melt, in a heavy pan over medium heat: 2 tablespoons butter.
  • Add: 3 spring onions, trimmed and sliced (about 3/4 cup).
  • Cook for 4 or 5 minutes, until soft. Add the sliced asparagus and shelled peas with: 1/2 cup water, Salt.
  • Cook for 4 or 5 minutes, or until the vegetables are tender. Swirl in: 1 tablespoon butter, 1 tablespoon chopped parsley or chervil.
  • Taste for salt and adjust as needed.
  • Tender young fava beans can be substituted for some or all of the peas.
  • Use sugar snap peas trimmed and sliced on the diagonal instead of the shelling peas.
  • Slice 1 or 2 stalks of green garlic and add with the asparagus and peas.

RAGOUT OF LAMB AND SPRING VEGETABLES WITH FARRO



Ragout of Lamb and Spring Vegetables with Farro image

This elegant stew can be made up to the point that the farro goes in; cool, then cover and chill up to 2 days.

Provided by Chef Seamus Mullen

Categories     Soup/Stew     Lamb     Kid-Friendly     Asparagus     Pea     Turnip     Spring     Boil     Small Plates

Yield 6 Servings

Number Of Ingredients 18

4 sprigs oregano
4 sprigs thyme
2 sprigs rosemary
2 bay leaves
1/4 cup olive oil, plus more
2 pounds lamb shoulder, cut into 1" pieces
Kosher salt, freshly ground pepper
0 freshly ground pepper
8 ounces pearl onions, peeled
4 garlic cloves, thinly sliced
2 tablespoons balsamic vinegar
1 cup dry red wine
6 cups low-sodium chicken broth
1 cup semi-pearled farro or wheat berries, rinsed
1 3/4 pounds baby turnips, trimmed, scrubbed, halved if large
1 bunch asparagus, trimmed, cut into 1" pieces on a diagonal
2 cups fresh (or frozen, thawed) peas
1 bunch dandelion greens, trimmed

Steps:

  • Tie together oregano, thyme, rosemary, and bay leaves with kitchen twine.
  • Heat 1/4 cup oil in a large heavy pot over medium-high. Season lamb with salt and pepper. Working in batches, cook, turning occasionally, until browned, 12-15 minutes per batch. Transfer to a plate as you go.
  • Add onions to pot and stir to coat. Season with salt and pepper and cook until starting to brown, about 4 minutes. Stir in garlic; cook 30 seconds before adding vinegar. Cook, scraping up browned bits, until syrupy, about 1 minute.
  • Add wine, bring to a boil, and cook until reduced by about one-fourth, about 4 minutes. Add broth, lamb, and herb bundle. Bring to a boil, reduce heat, and simmer gently, partially covered, until lamb is tender, 75-85 minutes.
  • Stir in farro and cook until nearly al dente, 15-20 minutes. Remove herb bundle; add turnips. Cook until farro is cooked through, turnips are tender, and lamb is almost falling apart, 30-40 minutes. Mix in asparagus and peas; cook until crisp-tender, 2 minutes. Add greens and stir to wilt. Season with salt and pepper. Serve drizzled with oil.

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Top Asked Questions

How do you make a healthy asparagus salad?
Ingredients 1 1 tablespoon coconut oil 2 1 1/2 cups chopped leeks 3 8 cups frozen green peas 4 6 cups low-sodium vegetable broth 5 2 bunches of asparagus (30 to 40 stalks), tough ends removed and cut into 1-inch pieces 6 1/2 cup chopped fresh parsley 7 Himalayan or sea salt and freshly ground black pepper 8 2 teaspoons minced fresh thyme (optional)
How to cook asparagus with peas?
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...
How to cook asparagus in the oven?
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.
How to make leeks and asparagus soup?
Heat the oil in a large pot over medium heat. Add the leeks and sauté for 4 minutes, until softened. Add the broth and bring to a simmer. Stir in the peas and asparagus and simmer, covered, for 3 minutes longer. Carefully place half of the soup in a high-powered blender and puree until smooth, then return it to the pot.

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