Sauteed Asparagus And Peas Recipes

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.

SAUTéED ASPARAGUS AND PEAS

Steps:

• Melt the butter in a medium saucepan over medium-low heat. Add the shallots and cook, stirring frequently, until soft and translucent, 4-5 minutes.
• Add the asparagus, ¼ teaspoon salt and freshly ground black pepper to taste. Continue cooking over medium-low heat, stirring frequently so the shallots don't burn, for about 5 minutes or until tender-crisp. Add the peas and honey and cook about one minute more until the peas are warmed through. Add more salt and pepper to taste (I usually add about ⅛ teaspoon more salt and a few twists of pepper) and serve.

SAUTEED ASPARAGUS

Steps:

• Heat the butter and oil in a large saute pan over medium heat. Add the shallots and cook until they begin to soften, about 1 minute. Add the asparagus and season with 1 teaspoon salt and some pepper. Cook the asparagus, stirring occasionally, until cooked through but still bright green, about 4 minutes. Transfer the asparagus to a platter and garnish with lemon zest.

SAUTEED ASPARAGUS

Steps:

• Drizzle olive oil into a large skillet over medium-high heat and heat. Once oil is hot add asparagus spears; cover and cook for 5 minutes, stirring occasionally. Add water and cover to steam asparagus and keep it from drying out. Continue cooking for another 5 minutes or until asparagus is tender. Season with salt and pepper.

SAUTEED ASPARAGUS AND SNAP PEAS

Steps:

• Trim asparagus and snap peas.
• Chop both down to 1-2 inch pieces.
• Heat oil, sautee the veggies for 5-8 minutes til a little tender, but still have lots of crunch.
• season with salt and pepper.
• EASY and done!

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.

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.

POTATOES, ASPARAGUS AND PEAS VINAIGRETTE

Steps:

• Scrub potatoes; do not peel. In medium-size saucepan with water to cover, boil potatoes, covered, 10 to 20 minutes, depending on their overall size.
• In a large bowl mix the oil, vinegar and mustard.
• Wash, dry and chop dill; wash, trim and chop scallions; add dill and scallions to bowl.
• Wash and break the asparagus stems at point where the woody part meets the tender part. Cut the asparagus just below the tips; then, cut the rest of the stem into 1/2-inch pieces.
• Break off tough stems from the arugula; discard, and wash remaining arugula thoroughly to get rid of sand.
• About 3 minutes before the potatoes have finished cooking, stir in the asparagus and continue cooking.
• Arrange arugula in flat serving dish.
• One minute before the potatoes are finished cooking, stir in the frozen peas.
• Drain and spoon into bowl with dressing, and mix gently to coat. Season with salt and pepper, and arrange on arugula.

SAUTEED SPRING PEAS, ASPARAGUS, RED PEPPERS AND ONIONS

Steps:

• Bring a large pot of salted water to a boil.
• Boil the fresh peas and asparagus separately until crisp-tender, about 1 minute each.
• Plunge into cold water to stop the cooking process; drain.
• In a large skillet, heat olive oil and butter over medium heat.
• Add onion and bell pepper and cook until slightly wilted, about 3 minutes.
• Add peas, asparagus, salt and pepper, and cook for 1 to 2 minutes.
• Increase heat to high and add chicken stock; cook until reduced by half-- about 3 minutes.
• Enjoy!

SAUTEED ASPARAGUS AND SNAP PEAS

Steps:

• Cut off the tough ends of the aspargus and slice the stalks diagonally into 2" 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 sautè pan over medium heat, and add the asparagus and snap peas.
• Add the salt, pepper and red pepper flakes, to taste -- if desired.
• Cook for 5 to 10 minutes until al dentè, tossing occasionally.
• Sprinkle with sea salt and serve hot.
• Enjoy!