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.
ASPARAGUS, HARICOTS VERTS, AND SNOW PEAS
Make and share this Asparagus, Haricots Verts, and Snow Peas recipe from Food.com.
Provided by cipolo123
Categories Vegetable
Time 17m
Yield 3/4 cup, 6-8 serving(s)
Number Of Ingredients 6
Steps:
- In a large saucepan bring 6 cups water to boiling. Add snow peas, haricots verts, and asparagus. Return to boiling; reduce heat. Boil gently, uncovered, for 2 minutes. Using a slotted spoon, immediately remove vegetables from water; plunge vegetables into a large bowl half-filled with ice water. Let stand for 10 minutes. Drain vegetables well; pat dry with paper towels. Transfer vegetables to the large bowl.
- In a small bowl, combine salad dressing and Jamaican jerk seasoning; pour over vegetables, tossing to coat. Transfer vegetables to a serving platter or bowl and sprinkle with sesame seeds.
Nutrition Facts : Calories 28.6, Fat 0.9, SaturatedFat 0.1, Sodium 7.7, Carbohydrate 4.5, Fiber 1.9, Sugar 1.7, Protein 1.9
ROASTED HARICOTS VERTS
Steps:
- Preheat the oven to 375 degrees F.
- Trim the stem ends only from the haricots verts and place them on two sheet pans. Drizzle the beans with 2 tablespoons of the oil (total) and spread them out in one layer. Sprinkle them with 1 1/2 teaspoons salt and 1 teaspoon pepper. Roast for 10 minutes, until crisp-tender. Serve hot.
SNOW PEA ASPARAGUS STIR-FRY
Add a taste of the Orient to your menu with Joy Beck's snappy side dish. She accents the veggies with the vibrant flavor of ginger, making it a favorite in her Cincinnati, Ohio home.
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- In a small skillet, stir-fry asparagus and peas in butter and oil for 2 minutes. Add ginger and garlic powder; stir-fry 1 minute longer. , Combine soy sauce and water; stir into skillet. Cook for 1-2 minutes or until vegetables are tender.
Nutrition Facts :
ASPARAGUS, PEAS, AND RADISHES WITH FRESH TARRAGON
To save time, the asparagus in this bright salad can be cooked, cooled, dried, and then wrapped up and refrigerated up to a day in advance.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 25m
Number Of Ingredients 6
Steps:
- Bring a large pot of salted water to a boil. Prepare a large bowl of ice water, and line a baking sheet with a double thickness of paper towels.
- Add asparagus to pot; cook until crisp-tender, 3 to 4 minutes. With a slotted spoon or wire skimmer, transfer to ice bath. Let cool completely, then transfer to prepared baking sheet and pat dry. (Wrap in plastic and refrigerate up to 1 day.)
- In a large pot with a lid, heat butter over medium. Add asparagus and peas. Cover and cook, stirring occasionally, until vegetables are heated through, 6 to 8 minutes. Remove from heat; stir in radishes and tarragon. Season with salt and pepper. Serve immediately.
Nutrition Facts : Calories 93 g, Fat 5 g, Fiber 4 g, Protein 4 g
ASPARAGUS, BEAN AND PISTACHIO SALAD
Provided by Amanda Hesser
Categories easy, quick, salads and dressings, side dish
Time 15m
Yield Serves 4
Number Of Ingredients 11
Steps:
- Bring a pot of salted water to a boil. Add the asparagus and cook until bright green but still slightly crisp in the center, 2 to 3 minutes. Remove and transfer to a bowl of ice water to stop the cooking. Repeat with the haricots verts. Dry the asparagus and beans, then slice them into 1/4-inch pieces.
- Rub a bowl with the garlic clove. Add the asparagus, beans, lettuce, pistachios and cheese. Sprinkle with the vinegar and oil. Season generously with pepper and truffle salt. Mix salad until evenly dressed. Fix the seasoning if you need to.
Nutrition Facts : @context http, Calories 192, UnsaturatedFat 12 grams, Carbohydrate 6 grams, Fat 17 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 4 grams, Sodium 263 milligrams, Sugar 2 grams
ASPARAGUS, SNOW PEA, AND RADISH SALAD
This recipe came from a close family friend. We have it every Easter and it's always a hit! Thanks Sharon!
Provided by NutritionSuz
Categories Salad Vegetable Salad Recipes Asparagus Salad Recipes
Time 1h12m
Yield 6
Number Of Ingredients 10
Steps:
- Bring water to a boil in a saucepan. Add asparagus; boil for 1 minute. Add snow peas to asparagus, boil for 1 minute more. Drain and pat dry.
- Transfer asparagus and snow peas to a large bowl. Add radishes, scallions, and dill; toss salad gently to combine.
- Whisk oil, sugar, salt, and pepper together in a small bowl; pour over salad and toss to coat. Set aside at room temperature to allow flavors to blend; about 1 hour. Drizzle lime juice over salad; toss gently until combined.
Nutrition Facts : Calories 105.3 calories, Carbohydrate 8.7 g, Fat 7.2 g, Fiber 3.3 g, Protein 3.4 g, SaturatedFat 0.6 g, Sodium 298.2 mg, Sugar 4.3 g
CREAMY ASPARAGUS AND PEAS PASTA
This recipe is inspired by both Jaime Oliver's Creamy Shells and Peas recipe and a local restaurant's version. However, I've never been tempted to make Jaime's; I'm sure it tastes awesome but I decided to tweak it to my heart's content. Mine is very fast to make and very fresh tasting.
Provided by Judy
Categories Meat and Poultry Recipes Pork
Time 50m
Yield 6
Number Of Ingredients 9
Steps:
- Place bacon in a large saucepan and cook over medium-high heat until bacon is evenly browned, about 10 minutes. Stir occasionally while cooking. Drain the bacon grease from the pan, and transfer bacon to a paper towel-lined plate.
- Bring a large pot of water to a boil and stir in asparagus and peas; stir occasionally and cook until the vegetables are slightly softened but still bright green, about 5 minutes. Drain and set aside.
- Cook and stir onion until translucent over medium heat in the same pan as bacon, about 5 minutes; stir in asparagus, peas, and bacon pieces.
- Squeeze lemon juice over the asparagus mixture; season with salt and black pepper.
- Bring a large pot of salted water to a boil and stir in the fettuccine; cook, stirring often, until fettuccine are tender, about 5 minutes. Drain well.
- Stir hot fettuccine into the pan with asparagus mixture over medium-low heat and toss gently to combine.
- Stir in cream and bring mixture to a simmer.
- Sprinkle cheese blend over the mixture and allow to stand until the cheese melts, about 5 minutes; stir cheese lightly into the fettuccine and vegetables to serve.
Nutrition Facts : Calories 423.2 calories, Carbohydrate 54.6 g, Cholesterol 91.1 mg, Fat 14 g, Fiber 6.8 g, Protein 20.8 g, SaturatedFat 7 g, Sodium 435.2 mg, Sugar 5.1 g
COUSCOUS WITH ASPARAGUS, SNOW PEAS AND RADISHES
Make and share this Couscous With Asparagus, Snow Peas and Radishes recipe from Food.com.
Provided by dicentra
Categories Vegetable
Time 20m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Cook asparagus and snow peas in large pot of boiling salted water 2 to 3 minutes, or until crisp-tender. Drain and rinse under cold water.
- Bring broth and lemon zest to a boil in large pot. Put couscous in bowl, and stir in broth. Cover, and let stand 10 minutes. Discard lemon zest.
- Fluff couscous with fork, and stir in asparagus, snow peas, radishes, lemon juice, chives, parsley and mint. Season with salt and pepper.
BUTTERED SNOW PEAS AND CARROTS
Categories Side Quick & Easy Pea Carrot Fall Gourmet Sugar Conscious Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 3
Steps:
- In a large saucepan of boiling water cook the carrots for 3 minutes, or until they are crisp-tender. Add the snow peas, cook the vegetables for 30 seconds, and drain them well. Return the vegetables to the pan, add the butter and salt and pepper to taste, and heat the vegetables over moderately low heat, stirring, until the butter is melted.
CARROTS AND SNOW PEAS
This is without question my favorite side dish, both for flavor and ease of preparation. Sherry adds an amazing spark to the vegetables. -Cheryl Donnely, Arvada, Colorado
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a large cast-iron skillet or wok, stir-fry carrots in butter for 3 minutes Add the snow peas, shallot and salt; stir-fry 2 minutes longer or until vegetables are crisp-tender. Stir in sherry; heat through.
Nutrition Facts : Calories 129 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 231mg sodium, Carbohydrate 15g carbohydrate (7g sugars, Fiber 5g fiber), Protein 4g protein. Diabetic Exchanges
HARICOTS VERTS WITH SHALLOT DRESSING
Categories Side Steam Vegetarian Dinner Green Bean Gourmet Vegan Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6
Number Of Ingredients 5
Steps:
- Steam beans until just tender, 3 to 8 minutes. While beans are steaming, whisk together remaining ingredients and salt and pepper to taste. Toss beans with dressing and season with salt and pepper.
ASPARAGUS WITH PEAS, MINT & JERSEY ROYALS IN WILD GARLIC BUTTER
Coat asparagus, peas and Jersey Royals in a mint and wild garlic butter, then top with toasted almonds - the perfect partner to roast meat and savoury tarts
Provided by Rosie Birkett
Categories Side dish, Vegetable
Time 40m
Yield Serves 4 as a side
Number Of Ingredients 9
Steps:
- Bring a large pan of water to the boil and cook the potatoes for 8-10 mins or until tender. Drain.
- Toast the slivered almonds in a dry frying pan until golden. Set aside.
- Mix together the butter, wild garlic leaves and mint (you can blitz in a food processor, if you like). Set aside.
- Cover the peas with boiling water for 30 seconds, then drain and immediately plunge into cold water.
- Heat the olive oil in a large lidded saucepan over a medium heat. Add the asparagus spears and a good pinch of sea salt and shake to coat in the oil. Put the lid on and cook the asparagus over a low to medium heat, shaking the pan to move the spears around, about 4 mins. Remove the spears from the pan and immediately plunge into iced water.
- Melt the garlic butter in the pan and squeeze in the juice of the lemon. Stir the potatoes, asparagus and peas into the butter untiul warm. Tip everything onto a serving dish and grate over some lemon zest. Top with the toasted almonds.
Nutrition Facts : Calories 297 calories, Fat 24 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 3 grams sugar, Fiber 6 grams fiber, Protein 10 grams protein, Sodium 0.4 milligram of sodium
ASPARAGUS WITH SHIITAKES, SHALLOTS, AND PEAS
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
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
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- Snap off and discard woody bases from asparagus. If desired, scrape off scales. Bias-slice asparagus into 2-inch pieces (you should have about 3 cups).
- In a wok or large skillet cook and stir ginger and garlic in hot oil over medium-high heat for 15 seconds. Add asparagus, onion, and sweet pepper; cook and stir for 3 minutes. Add sugar snap peas and sesame seeds; cook and stir for 3 to 4 minutes more or until vegetables are crisp-tender.
- Add soy sauce, rice vinegar, brown sugar, and toasted sesame oil; toss to coat. If desired, serve with a slotted spoon.
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