Green Peas And Asparagus 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.

PASTA PRIMAVERA WITH ASPARAGUS AND PEAS

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.

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.

ASPARAGUS, GREEN PEA, AND SCALLION SAUCE

Steps:

• Rinse the asparagus, snap off the tough bottom stub of each spear (and save; see the recipe that follows). Slice each spear crosswise into 1/4-inch pieces; if the spear is fatter than 1/2 inch, slice it lengthwise in half or quarters. You want the asparagus pieces to be approximately pea-size. Slice the spears to make 4 cupfuls.
• Pour 1/4 cup of the oil into the skillet, set over medium-high heat, and stir in the onions. After a minute or two, when the onions are gently sizzling, stir in the leek pieces and 1/2 teaspoon of the salt. Cook for a minute, drop the peperoncino into a hot spot to toast briefly, then stir and cook until the leeks are hot and starting to wilt, 3 minutes or so.
• Dump in the green peas and stir with the other vegetables. Cover the pan, lower the heat, and let the vegetables cook, sizzling gently. Shake the pan frequently, uncover it occasionally, and adjust the heat as needed to make sure the onions aren't in danger of burning.
• After 6 minutes or more, when the onions are pale gold and the peas are softening, stir in the asparagus pieces and the scallions, then the butter and another 1/2 teaspoon salt. Pour in 1/3 cup of water, and stir well to moisten everything.
• Bring the sauce to a slow simmer and keep it cooking, very slowly, over low heat, for about 30 minutes. Stir occasionally, and add spoonfuls of water to the sauce if it seems to be getting dry. The vegetables should become very soft but still retain their shape and identity the sauce as a whole should be moist and thick. When it's reached this stage, turn off the heat, and stir in the remaining 2 tablespoons of olive oil and the shredded mint leaves.
• Use right away or let it cool. The sauce can be refrigerated for several days. If frozen, the texture will change but the flavor will be fine it will keep for several weeks.
• Good With . . .
• Both dry and fresh pastas
• Gnocchi
• As a topping for polenta
• As a base for risotto
• Potato, Leek, and Bacon Ravioli (page 186)

SAUTEED ASPARAGUS AND PEAS

Steps:

• In a 12-inch skillet, melt butter over medium. Add asparagus; cook, stirring occasionally, until bright green and slightly softened, about 5 minutes.
• Add peas; cook, stirring, until asparagus are tender and peas are heated through, about 5 minutes. Season with salt and pepper. Serve.

PLEASING PEAS AND ASPARAGUS

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.

ASPARAGUS PEA CASSEROLE

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 AND ENGLISH PEA CASSEROLE

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, ASPARAGUS, AND PARSLEY SOUP

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.

ASPARAGUS PEA MEDLEY

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.

CREAMY PASTA WITH ASPARAGUS & PEAS

Steps:

• Cook the pasta following the pack instructions. Two minutes before the end of the cooking time, add the asparagus and peas. Boil everything together for the final 2 mins, then scoop out and reserve a cup of the cooking liquid from the pan before draining the pasta and veg.
• Return the pasta and veg to the pan and add the lemon zest, soft cheese and seasoning. Add a squeeze of lemon juice to taste and stir in 2-3 tbsp of the cooking liquid to loosen the sauce.

PEA AND ASPARAGUS SALAD

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.

BUTTER-POACHED ASPARAGUS, LEEKS & PEAS

Steps:

• Bring 100ml water to a simmer in a saucepan, add a pinch of salt and whisk in the butter. Drop in the leeks, cook for 2 mins,then add the asparagus and peas, and cook for 2 mins more. Remove from the heat and add the lemon juice and mint.
• To serve, remove the veg from the emulsion with a slotted spoon, then spoon over some of the buttery poaching juices.

POLENTA WITH ASPARAGUS, PEAS AND MINT

Steps:

• If cooking polenta on stovetop: In a medium pot over high heat, combine 4 1/2 cups water, polenta and 1 teaspoon salt. Bring to a simmer, stirring frequently, until thickened, 30 to 40 minutes, depending on how finely the polenta is ground (coarse-ground polenta takes longer).
• Alternatively, cook polenta in oven: Heat oven to 350 degrees. In a medium Dutch oven or other oven-safe pot over high heat, bring 4 1/2 cups water, polenta and 1 teaspoon salt to a boil. Reduce heat to medium, stirring constantly until the mixture starts to thicken slightly, 3 to 5 minutes. Cover pot and transfer to the oven. Bake for 20 minutes, then give the mixture a stir. If it looks dry, add another 1/2 cup water. Cover the pot once more, and continue to bake for another 20 to 30 minutes.
• When polenta is thick and creamy, stir in 2 to 4 of the tablespoons butter (depending on how buttery you like it) and the Parmesan. Taste and add more Parmesan and salt, if needed.
• As the polenta cooks, prepare the vegetables: In a large skillet, heat oil over medium. Add shallots and sauté until tender and golden, 4 to 6 minutes.
• Stir in garlic and cook for another minute or two, until fragrant and very lightly golden in spots. Add vermouth and cook until alcohol evaporates, about 2 to 3 minutes.
• Stir in asparagus and peas, and cook until vegetables are glossy, 2 to 3 minutes. Add stock, remaining 2 tablespoons butter and a large pinch of salt, and bring to a simmer. Cook until vegetables are tender and sauce thickens slightly, 2 to 8 minutes. (Thicker asparagus will take longer to soften.) Stir in the mint. Taste and add more salt, if needed.
• To serve, spoon polenta into bowls, top with vegetables and their sauce, and grind on lots of fresh pepper. Finish with shaved Parmesan.

PEAS AND ASPARAGUS CASSEROLE

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.

GREEN BEAN AND ASPARAGUS SALAD

Steps:

• Preheat an oven to 400 degrees F (200 degrees C).
• Toss green bean pieces and 1 tablespoon olive oil in a bowl until the green beans are evenly coated; spread onto a baking sheet.
• Roast green beans in preheated oven until tender, about 10 minutes.
• Toss asparagus pieces and 1 tablespoon oil in a bowl until the asparagus is evenly coated; spread onto the baking sheet with the partially roasted green beans.
• Continue roasting the green bean and asparagus mixture until tender, 10 to 12 minutes.
• Toss the roasted green beans and asparagus with red onion, cherry tomatoes, and parsley in a large bowl; season with kosher salt and black pepper. Drizzle with olive oil to taste, if desired.