SAUTéED ASPARAGUS AND PEAS
Asparagus and peas prove the old adage: what grows together, goes together. This is the perfect side dish for spring!
Provided by Jennifer Segal
Categories Most Popular
Time 15m
Yield 4
Number Of Ingredients 7
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.
Nutrition Facts : Calories 89, Fat 6 g, Carbohydrate 8 g, Protein 2 g, SaturatedFat 4 g, Sugar 4 g, Fiber 2 g, Sodium 127 mg, Cholesterol 15 mg
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.
SAUTEED ASPARAGUS
Provided by Valerie Bertinelli
Categories side-dish
Time 10m
Yield 4 servings
Number Of Ingredients 6
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 AND SNAP PEAS
SO simple, so yummy, so quick! I like to cook the veggies almost underdone so they are tender, yet still very crunchy. Because of so few ingredients, you must use good quality olive oil. Believe me, I skimp on fancy schmancy ingredients elsewhere when I cook, but for this, bring out that good bottle!
Provided by Liza at Food.com
Categories Vegetable
Time 13m
Yield 4-6 serving(s)
Number Of Ingredients 5
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!
Nutrition Facts : Calories 42.6, Fat 0.4, SaturatedFat 0.1, Sodium 19.3, Carbohydrate 8.6, Fiber 3.8, Sugar 3.3, Protein 3.8
ASPARAGUS & SNAP PEA SALAD
Perfect for when you're expecting a large number of guests for dinner, this salad boasts springtime flavors. It's usually the first empty bowl at a potluck.
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 14 servings (3/4 cup each).
Number Of Ingredients 16
Steps:
- In a Dutch oven, bring 8 cups water to a boil. Add asparagus in batches; cook, uncovered, 2-4 minutes or just until crisp-tender. Remove asparagus and immediately drop into ice water. Drain and pat dry., In a small bowl, whisk dressing ingredients until blended. In a large bowl, combine asparagus, tomatoes, snap peas, red pepper and onion. Drizzle dressing over asparagus mixture; toss to coat. Refrigerate until serving., Just before serving, stir in cheese, walnuts and cherries.
Nutrition Facts :
ROASTED ASPARAGUS AND PEAS
Provided by Ree Drummond : Food Network
Categories side-dish
Time 1h
Yield 12 servings
Number Of Ingredients 7
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.
SAUTéED ASPARAGUS
Sautéed asparagus cooks quickly with olive oil, garlic, and butter, and is finished with lemon juice and parmesan cheese. It's an easy spring side!
Categories Easter Mother's Day spring side dish
Time 15m
Yield 3-4 servings
Number Of Ingredients 8
Steps:
- Trim the woody ends from the base of the asparagus spears by cutting off the bottom 2 inches or by snapping it off with your hands.
- Heat a large skillet over medium-high heat. Add the oil and swirl to coat the pan. Add the asparagus in a single layer and cook, turning occasionally, until lightly golden and almost tender, 8 to 10 minutes. (Cut a small piece from the end of one asparagus to see if it's near tender.)
- Reduce the heat to low. Add the butter, garlic, salt and pepper and stir to coat the asparagus. Cook until the garlic is softened and fragrant, 1 to 2 more minutes. Immediately transfer to a serving plate.
- Just before serving, squeeze the juice from the lemon half over the asparagus and sprinkle with parmesan cheese. Serve immediately.
SAUTEED ASPARAGUS AND PEAS
For extra flavor, add a splash of lemon juice or a sprinkling of fresh dill or parsley just before serving.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 20m
Number Of Ingredients 4
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.
Nutrition Facts : Calories 139 g, Fat 6 g, Protein 7 g
SAUTEED ASPARAGUS AND SNAP PEAS
Made a special holiday dinner and used Ina Garten's recipe for Sauteed Asparagus and Snap Peas for the vegetable. They were delicious! A great combination with Steak with Bernaise Sauce Recipe #104258. Hope you enjoy them!
Provided by Pianolady
Categories Vegetable
Time 20m
Yield 8 serving(s)
Number Of Ingredients 7
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!
Nutrition Facts : Calories 57.2, Fat 3.6, SaturatedFat 0.5, Sodium 8.4, Carbohydrate 5.7, Fiber 2.5, Sugar 1.4, Protein 2.2
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