Asparagus Mushrooms And Peas Recipes

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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.

SPRING PASTA WITH MUSHROOMS, CHILES AND SPRING PEAS



Spring Pasta with Mushrooms, Chiles and Spring Peas image

Provided by Geoffrey Zakarian

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 14

Kosher salt
1/4 cup fresh shelled English peas
12 ounces fettuccine pasta
6 tablespoons extra-virgin olive oil, plus extra for finishing
2 cloves garlic, sliced
1 shallot, finely diced
1 big pinch pepperoncini chile flakes
4 ounces maitake mushrooms, sliced
4 ounces oyster mushrooms, sliced
1/4 cup white wine
2 tablespoons unsalted butter
1/2 Fresno chile, finely diced
1/2 cup finely grated Pecorino Romano (fine like dust)
6 fresh basil leaves, cut into chiffonade

Steps:

  • Bring a small pot of water to a boil and salt generously. Prepare an ice bath. Blanch the peas in the boiling water until bright green, about 20 seconds. Transfer immediately to the ice bath. Once cool, drain completely.
  • Bring a large pot of water to a boil and season with salt until it tastes of lightly salted broth. Once boiling, add the pasta and cook according to the package instructions until al dente.
  • While the pasta is cooking, in a large sauté pan, heat the oil over medium heat. Add the garlic, shallot and pepperoncini and sauté until fragrant, about 1 minute. Add the maitake and oyster mushrooms and cook until softened, another 3 to 4 minutes. Deglaze the pan with the white wine.
  • When the pasta is cooked to al dente, add the pasta to the pan with the mushrooms directly from the pot, reserving the pasta water. Allow the pasta to finish cooking in the mushroom sauce, about 1 minute. Add the peas, butter and Fresno chile and stir to coat. Turn off the heat and add the Pecorino Romano in handfuls, stirring in between additions to prevent lumps. Add pasta water to thin the sauce as desired. Finish with the basil and a drizzle of olive oil.

MUSHROOM AND ASPARAGUS PASTA



Mushroom and Asparagus Pasta image

Simple and yummy pasta

Provided by rose.moon

Time 45m

Yield Serves 6

Number Of Ingredients 0

Steps:

  • Cut the asparagus into 7.5cm/3in lengths. Very finely chop the garlic. Slice the mushrooms. Finely grate the cheese.
  • Cook pasta according to instructions on the pack.
  • Meanwhile cook the asparagus stems in boiling water for 2mins. Add the asparagus tips and cook for a further minute. Drain.
  • Heat the oil and cook the garlic and mushrooms for one minute, stirring.
  • Add vegetable stock, black pepper and thyme. Cover and cook for 2 minutes.
  • Add asparagus and heat gently. Fold in the cooked, drained pasta and most of the cheese.
  • Serve immediately with the remaining cheese sprinkled on top.

ROASTED ASPARAGUS AND MUSHROOMS



Roasted Asparagus and Mushrooms image

I love roasting veggies and hit on this WONDERFUL combo. You could use a Hollandaise on the side.... but why??

Provided by leo67

Categories     Side Dish     Vegetables     Asparagus     Baked

Time 25m

Yield 6

Number Of Ingredients 6

1 bunch fresh asparagus, trimmed
½ pound fresh mushrooms, quartered
2 sprigs fresh rosemary, minced
2 teaspoons olive oil
kosher salt to taste
freshly ground black pepper to taste

Steps:

  • Preheat oven to 450 degrees F (230 degrees C). Lightly spray a cookie sheet with vegetable cooking spray.
  • Place the asparagus and mushrooms in a bowl. Drizzle with the olive oil, then season with rosemary, salt, and pepper; toss well. Lay the asparagus and mushrooms out on the prepared pan in an even layer. Roast in the preheated oven until the asparagus is tender, about 15 minutes.

Nutrition Facts : Calories 37.9 calories, Carbohydrate 4.3 g, Fat 1.8 g, Fiber 2 g, Protein 2.8 g, SaturatedFat 0.3 g, Sodium 83.5 mg, Sugar 2 g

ASPARAGUS WITH MUSHROOMS



Asparagus with Mushrooms image

This side dish is not fussy, but looks and tastes special. People say it's delicious.-Betty Jean Nichols, Eugene, Oregon

Provided by Taste of Home

Categories     Side Dishes

Time 15m

Yield 4 servings.

Number Of Ingredients 7

1 pound fresh asparagus, trimmed and cut into 2-inch pieces
2 teaspoons ground ginger
2 tablespoons canola oil
3 cups sliced fresh mushrooms
1 teaspoon salt
1/8 teaspoon sugar
1/8 teaspoon pepper

Steps:

  • In a large skillet, saute asparagus and ginger in oil for 2-3 minutes or until asparagus is crisp-tender. Add the mushrooms, salt, sugar and pepper. Cook and stir 2-3 minutes longer or until mushrooms are tender.

Nutrition Facts : Calories 92 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 599mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges

ASPARAGUS AND MUSHROOM RICE MEDLEY



Asparagus and Mushroom Rice Medley image

With tons of veggies and flavorful rice, this simple dish has all your sides covered. Hearty and filling, this, paired with chicken or the pork chops here, is the only side you'll need. Vary the basil depending on how sweet you like your meals. Pat Habiger - Spearville, Kansas

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 2 servings.

Number Of Ingredients 11

3/4 cup chicken broth
1/3 cup uncooked long grain rice
3 tablespoons finely chopped onion
4-1/2 teaspoons butter
2/3 cup sliced fresh mushrooms
1/3 cup julienned zucchini
1/3 cup julienned carrot
2/3 cup cut fresh asparagus (1-inch pieces)
1/8 to 1/4 teaspoon dried basil
1/3 cup grated Parmesan cheese
Dash pepper

Steps:

  • Pour broth into a small saucepan; bring to a boil. Add rice. Reduce heat; cover and simmer for 12-15 minutes or until liquid is absorbed. , Meanwhile, in a large skillet, saute onion in butter for 4-5 minutes or until crisp-tender. Add the mushrooms, zucchini and carrot; saute 3-5 minutes longer or until vegetables are crisp-tender. Add asparagus and basil; cook, uncovered, over medium-low heat for 5-7 minutes or until asparagus is crisp-tender. , In a small serving bowl, combine the rice, asparagus mixture, cheese and pepper.

Nutrition Facts : Calories 286 calories, Fat 13g fat (8g saturated fat), Cholesterol 36mg cholesterol, Sodium 652mg sodium, Carbohydrate 32g carbohydrate (4g sugars, Fiber 3g fiber), Protein 10g protein.

CREAMY PASTA WITH ASPARAGUS & PEAS



Creamy pasta with asparagus & peas image

Take five ingredients and whip up this simple green vegetable fusilli supper for two, plus hit 3 of your 5-a-day

Provided by Good Food team

Categories     Dinner, Main course

Time 17m

Number Of Ingredients 5

250g fusilli or your favourite pasta shape
300g asparagus spear , woody ends removed, cut into lengths
175g frozen pea
zest and juice ½ lemon
100g soft cheese with chives

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.

Nutrition Facts : Calories 658 calories, Fat 28 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 75 grams carbohydrates, Sugar 7 grams sugar, Fiber 7 grams fiber, Protein 25 grams protein, Sodium 0.5 milligram of sodium

PASTA PRIMAVERA WITH ASPARAGUS AND PEAS



Pasta Primavera With Asparagus and Peas image

This simple pasta primavera uses a combination of the earliest vegetables available in spring - asparagus, peas and spring onions - making it a true celebration of the season. The sauce works best with springy egg pasta, preferably homemade or a good purchased brand. Make sure not to overcook it; you need the chewy bite to stand up to the gently cooked vegetables. If you can't find good fresh English peas, you can substitute frozen peas, but don't add them until the last minute of cooking.

Provided by Melissa Clark

Categories     dinner, lunch, quick, pastas, main course

Time 20m

Yield 4 servings

Number Of Ingredients 13

1/4 pound sugar snap peas, stems trimmed
1/2 pound asparagus, ends snapped
2 tablespoons unsalted butter
3/4 cup fresh English peas
1/4 cup thinly sliced spring onion, white part only (or use shallot)
2 garlic cloves, finely chopped
1/2 teaspoon fine sea salt, more as needed
Black pepper, more as needed
12 ounces fettuccine or tagliatelle, preferably fresh (see recipe)
2/3 cup grated Parmigiano-Reggiano, at room temperature
1/2 cup crème fraîche or whole milk Greek yogurt, at room temperature
3 tablespoons finely chopped parsley
1 tablespoon finely chopped tarragon

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.

Nutrition Facts : @context http, Calories 553, UnsaturatedFat 6 grams, Carbohydrate 76 grams, Fat 18 grams, Fiber 7 grams, Protein 23 grams, SaturatedFat 10 grams, Sodium 576 milligrams, Sugar 8 grams, TransFat 0 grams

ASPARAGUS WITH SHIITAKES, SHALLOTS, AND PEAS



Asparagus with Shiitakes, Shallots, and Peas image

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

2 teaspoons olive oil
5 shallots, halved and thinly sliced lengthwise
8 ounces shiitake mushrooms, stems removed
Coarse salt
Ground pepper
1 1/2 teaspoons grated lemon zest
1 1/2 teaspoons chopped fresh tarragon
2 medium thick asparagus bunches, tough ends removed, cut on diagonal into 2-inch lengths (2 pounds total)
1 cup frozen peas
2 teaspoon fresh lemon juice

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

GOLDEN MUSHROOM, PEA, AND ASPARAGUS RISOTTO (VEGAN)



Golden Mushroom, Pea, and Asparagus Risotto (Vegan) image

Recipe from The Vegan Chef and placed here for safe keeping. . .have some nutritional yeast to use up and this sounds great!! Serves 4 as a main dish or 6 as a side dish. NOTE: After making this, I have to say it was WAY better on day 2 and 3 once the flavors all came together. I also would make the saffron, dill and peas optional. I used regular button mushrooms with great results. And I have to say that I made 1/2 with parmesan cheese and 1/2 with the nutritional yeast. . .the yeast batch was MUCH better. . .who would have guessed?!?!?!?!?

Provided by januarybride

Categories     One Dish Meal

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 15

3 1/2-4 cups vegetable stock
1 lb asparagus, tough ends removed
1 cup onion, diced
2 tablespoons olive oil
1 1/2 cups cremini mushrooms, destemmed, cut in half lengthwise, and sliced (may sub button mushrooms)
2 tablespoons garlic, minced
1 cup arborio rice
1/2 cup white wine (optional)
1/4 teaspoon saffron thread (optional)
sea salt & freshly ground black pepper, to taste
1 cup frozen peas (optional)
1/3 cup nutritional yeast flakes
1/4 cup freshly chopped parsley
2 tablespoons freshly chopped dill (optional)
2 teaspoons finely grated lemon zest

Steps:

  • In a medium saucepan, place the vegetable stock and bring to a boil.
  • Slice the asparagus spears diagonally into 1-inch pieces and place them in a fine mesh strainer. Place the strainer in the boiling vegetable stock and cook the asparagus in the stock for 2 minutes to blanch them.
  • Remove the strainer from the stock and set the asparagus aside. Reduce the heat of the stock to low.
  • In a large saucepan, saute the onion in the olive oil for 3 minutes to soften. Add the mushrooms and garlic and saute the mixture an additional 3 minutes.
  • Add the Arborio rice, stir well to coat it with the sauteed vegetable mixture, and cook an additional 2 minutes while stirring constantly or until rice turns opaque.
  • Add the white wine (or use some of the stock if omitting) and saffron threads, season to taste with salt and pepper, and stir well to combine. Reduce the heat to low and cook the mixture while stirring occasionally until all of the liquid has been absorbed.
  • Add 1/2 cup of the simmering vegetable stock and continue to cook, while stirring occasionally, until all of the stock has been absorbed.
  • Repeat the procedure of adding a 1/2 cup of simmering stock, stirring, and cooking until fully absorbed before adding additional stock, until all but a 1/2 cup of stock remains.
  • Add the blanched asparagus, along with the remaining ingredients, and stir well to combine. Cook the mixture an additional 2-3 minutes while stirring constantly, adding the remaining stock, as needed, so that the rice is tender and the risotto has a creamy consistency.
  • Taste and adjust the seasonings, as desired.

CREAMY ASPARAGUS AND PEAS PASTA



Creamy Asparagus and Peas Pasta image

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

5 slices bacon, cut into 1/2-inch pieces
1 pound fresh asparagus, trimmed and cut into 1-inch pieces
½ pound fresh peas
1 onion, chopped
½ lemon, juiced
salt and ground black pepper to taste
1 pound fresh fettuccine pasta
3 tablespoons heavy cream
5 ounces shredded Italian three-cheese blend

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

LEMON RISOTTO WITH ASPARAGUS AND PEAS



Lemon Risotto with Asparagus and Peas image

If you would prefer a simple lemon risotto, omit the asparagus and peas.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 11

6 cups homemade or low-sodium store-bought chicken stock
4 tablespoons unsalted butter
1 small onion, finely chopped
1 cup Arborio rice
1/2 cup dry white wine
6 thin asparagus spears, trimmed and cut into 1-inch lengths
1 cup thawed frozen peas
1 teaspoon finely grated lemon zest, plus 2 tablespoons fresh lemon juice
1 cup chopped fresh flat-leaf parsley
1/2 cup finely grated Parmigiano-Reggiano cheese, plus more for serving
Coarse salt and freshly ground pepper

Steps:

  • Bring stock to a boil in a medium saucepan; turn off heat.
  • Melt 2 tablespoons butter over medium heat in another medium saucepan. Add onion; cook, stirring constantly, until translucent, 6 to 7 minutes. Add rice; cook, stirring constantly, until edges of grains are translucent, 2 to 3 minutes. Raise heat to medium-high. Add wine; cook, stirring constantly, until wine has completely evaporated.
  • Add 1/2 cup stock; cook, stirring constantly, until stock has been completely absorbed and a wooden spoon drawn through rice leaves a trail in its wake. Continue adding about 4 more cups stock, 1/2 cup at a time, waiting for each addition to be absorbed before adding the next. (It should take about 13 minutes.)
  • Stir in the asparagus. Add 1/2 to 1 cup more stock, in same manner as described above. About 1 minute before risotto is done, stir in the peas. Risotto is done when liquid looks creamy and grains are cooked but still slightly firm in centers. (The total cooking time will be 16 to 20 minutes.)
  • Remove from heat; stir in 1/2 cup stock. (You may have stock left over.) Stir in zest, juice, remaining 2 tablespoons butter, parsley, and cheese. Season with salt and pepper. Serve with more cheese.

FRESH MOREL, ASPARAGUS AND SWEET-PEA RISOTTO



Fresh Morel, Asparagus and Sweet-Pea Risotto image

Provided by Molly O'Neill

Categories     dinner, side dish

Time 1h

Yield Six servings

Number Of Ingredients 14

6 thick spears asparagus, peeled
4 tablespoons unsalted butter
6 ounces fresh morel or cremini mushrooms, cleaned and cut into bite-size pieces
2 1/4 teaspoons kosher salt
Freshly ground pepper to taste
Up to 8 cups chicken broth, homemade or low-sodium canned
2 tablespoons extra virgin olive oil
4 shallots, peeled and minced
2 cloves garlic, peeled and minced
1 pound Arborio rice
1/2 cup dry white wine
1/4 cup cooked tiny peas
3 tablespoons minced fresh chives
1/4 cup fresh chervil leaves

Steps:

  • Cook the asparagus in boiling, salted water until tender, about 10 minutes. Drain and refresh under cold running water. Cut diagonally into 1/4-inch slices and set aside. Heat 1 tablespoon of butter in a medium skillet over medium heat. Add the mushrooms and saute until soft, about 10 minutes. Season with 1/4 teaspoon of salt and pepper and set aside.
  • Bring the broth to a boil in a medium saucepan, reduce heat and keep at a low simmer. Meanwhile, in a large saucepan, heat 2 tablespoons of butter with the olive oil over medium-low heat. Add the shallots and garlic and saute until soft, about 5 minutes.
  • Stir in the rice with a wooden spoon, turning to coat well. Cook, stirring constantly, for 4 minutes. Stir in the wine, raise the heat to medium and cook until the wine is absorbed, about 1 minute.
  • Begin adding the broth 1/2 cup at a time, stirring constantly and adding more broth as it is absorbed by the rice. Adjust heat so rice and broth cook at a steady simmer. After about 15 minutes, the rice should be somewhat tender and some broth should be left.
  • Cook for another few minutes, adding more broth as needed, until the rice is al dente. Stir in the asparagus, the mushrooms, the peas, the chives and 1 tablespoon of butter. Season with 2 teaspoons of salt and pepper. Divide among 6 shallow bowls and garnish with the chervil. Serve immediately.

Nutrition Facts : @context http, Calories 553, UnsaturatedFat 9 grams, Carbohydrate 82 grams, Fat 17 grams, Fiber 4 grams, Protein 15 grams, SaturatedFat 7 grams, Sodium 1175 milligrams, Sugar 9 grams, TransFat 0 grams

CREAMY FETTUCCINE WITH PROSCIUTTO, ASPARAGUS, MUSHROOMS, AND PEAS



Creamy Fettuccine with Prosciutto, Asparagus, Mushrooms, and Peas image

Categories     Milk/Cream     Pasta     Quick & Easy     Parmesan     Asparagus     Pea     Spring     Prosciutto     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 10

8 ounces thin asparagus, trimmed, cut into 1/2-inch lengths
1/4 cup (1/2 stick) unsalted butter
4 ounces thinly sliced prosciutto, cut into 1/4-inch strips
8 ounces crimini mushrooms, sliced
1 cup frozen petite peas, thawed
1 cup whipping cream
16 cherry tomatoes, halved
1 pound fettuccine
2/3 cup grated Parmesan cheese (about 2 ounces)
1/4 cup chopped fresh chives

Steps:

  • Cook asparagus in large pot of boiling salted water until crisp-tender, about 3 minutes. Using slotted spoon, transfer to bowl; set aside. Reserve water in pot.
  • Melt butter in large skillet over medium-low heat. Add prosciutto and stir 1 minute. Add mushrooms and sauté until golden, about 3 minutes. Add asparagus, peas, and cream and simmer until cream is reduced by 1/3, about 2 minutes. Turn off heat. Mix in cherry tomatoes.
  • Bring reserved water in pot to boil. Add pasta and cook until tender but still firm to bite, stirring occasionally. Drain. Add pasta to skillet with sauce and toss to coat over low heat. Season to taste with salt and pepper. Remove from heat. Stir in cheese. Transfer to large bowl; sprinkle with chives and serve.

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From foodnetwork.com


SAUTéED ASPARAGUS AND PEAS - ONCE UPON A CHEF
Instructions. 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 ...
From onceuponachef.com


PASTA WITH PEAS AND PROSCIUTTO - CULINARY HILL
2021-06-25 Instructions. In a large pot, bring 4 quarts water and 1 tablespoon salt to a rapid boil. Add pasta and cook 9 minutes. Add asparagus and peas and cook 3 minutes longer, 12 minutes total. Drain and do not rinse. Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering.
From culinaryhill.com


ROASTED ASPARAGUS MUSHROOM QUINOA PILAF - CUPCAKES & KALE CHIPS
Roast the vegetables: Preheat the oven to 400°F. Toss the asparagus snd mushrooms with olive oil, salt, and pepper, and roast until tender. Make the quinoa pilaf: Saute shallot and a pinch of salt in olive oil. Add the quinoa and toast, then add the wine and reduce. Then pour in the broth, bring to a boil, and simmer until cooked through.
From cupcakesandkalechips.com


ASPARAGUS, MUSHROOM, LEEK, AND CHEESE GALETTE RECIPE
2020-03-19 Meanwhile, in a large saucepan, melt butter over medium heat until foaming. Add leeks and cook, stirring, until very soft, about 8 minutes. Lower heat if necessary to prevent browning. Season with salt. Add the leeks to the asparagus mixture along with the cheese and stir to combine. Adjust oven rack to lower-middle position and preheat to 400°F.
From seriouseats.com


ASPARAGUS, MUSHROOMS, AND PEAS WITH LEMON AND TARRAGON RECIPE …
Asparagus, mushrooms, and peas with lemon and tarragon from The Perfectly Roasted Chicken: 20 Different Ways Plus a Host of Salads, Soups, Pastas and More by Mindy Fox Shopping List Ingredients
From eatyourbooks.com


MUSHROOM, ASPARAGUS, SNAP PEA AND EDAMAME STIR FRY RECIPE
2021-11-24 Heat a large skillet over medium high heat and add the sesame seed oil to warm. When the oil is shimmering, add the garlic and ginger, Cook until fragrant, about 1 minute. Add the edamame, mushrooms, asparagus and snap peas and sauté for 5 minutes until the asparagus turns bright green and you can easily pierce with a fork.
From bowflex.com


SPRING VEGETABLE RISOTTO WITH ASPARAGUS, ZUCCHINI, FAVA BEANS, …
2018-08-09 Bring 2 quarts of lightly salted water to a boil. Prepare an ice bath. Working with one vegetable at a time, cook asparagus stalks, asparagus tips, snap peas, fava beans, and zucchini by adding to water and cooking until just tender, 2 to 3 minutes (taste as they cook to confirm doneness). Transfer to ice bath to stop cooking, then drain and ...
From seriouseats.com


CREAMED ASPARAGUS AND MUSHROOMS RECIPE | EATINGWELL
Remove asparagus; pat dry with paper towels. Set aside. In a large skillet, heat oil over medium-high heat. Add onion, garlic, salt and pepper; cook until softened. Stir in broth, sherry and cream cheese; bring to boiling. Add mushrooms; cook for 3 to 4 minutes or until mushrooms are softened and sauce thickens slightly.
From eatingwell.com


OVEN-ROASTED ASPARAGUS & MUSHROOMS RECIPE | LAND O’LAKES
STEP 1. Heat oven to 425°F. STEP 2. Arrange asparagus, mushrooms and onions on aluminum foil-lined 15x10x1-inch baking pan. Sprinkle with garlic, salt and pepper. Drizzle with melted Butter with Olive Oil & Sea Salt and lemon juice. STEP 3. Bake 15-20 minutes or until asparagus is tender and lightly browned. Read the Story Behind the Recipe.
From landolakes.com


FETTUCCINE WITH PROSCIUTTO, ASPARAGUS, MUSHROOMS, AND PEAS
2022-05-21 8 ounces thin asparagus, trimmed, cut into 1/2-inch lengths; 1/4 cup (1/2 stick) unsalted butter; 4 ounces thinly sliced prosciutto, cut into 1/4-inch strips
From everybodylovesitalian.com


ASPARAGUS, SHIITAKE MUSHROOMS, AND PEAS RECIPE | EAT YOUR BOOKS
Asparagus, shiitake mushrooms, and peas from Vegan Under Pressure: Perfect Vegan Meals Made Quick and Easy in Your Pressure Cooker (page 123) by …
From eatyourbooks.com


PENNE WITH ASPARAGUS, PEAS, MUSHROOMS, AND CREAM RECIPE
2012-03-20 Add the cream and bring to a boil. Simmer until slightly reduced, about 4 minutes. Meanwhile, in a large pot of boiling salted water, cook the …
From delish.com


CREAMY MUSHROOM ASPARAGUS PASTA RECIPE - MINIMALIST BAKER
2016-04-14 Instructions. Heat a large skillet over medium-high heat. Once hot, add olive oil (1 Tbsp as original recipe is written), garlic (4 cloves as original recipe is written), mushrooms, and asparagus. Season with a healthy pinch each salt and pepper and stir. Sauté for 3-4 minutes, stirring frequently, until the mushrooms are slightly browned and ...
From minimalistbaker.com


MUSHROOM AND ASPARAGUS RISOTTO RECIPE - BBC FOOD
Method. Heat the oil in a wide-based shallow saucepan. Add the onion and garlic and fry for a few minutes over a high heat. Stir in the rice to coat the grains. Pour in the wine and boil for a few ...
From bbc.co.uk


FETTUCINE WITH PEAS, ASPARAGUS, AND PANCETTA RECIPE | EPICURIOUS
2010-04-05 Add vegetable mixture, 1/4 cup pasta cooking liquid, dark green parts of green onions, 1/2 cup Parmesan, cream, olive oil, lemon juice, …
From epicurious.com


FETTUCCINE WITH SHRIMP, ASPARAGUS AND PEAS RECIPE - FOOD & WINE
Step 1. In a large pot of boiling salted water, cook the fettuccine until al dente. Drain; reserve 1/2 cup of the cooking water. Advertisement. Step 2. Meanwhile, in a large, deep skillet, heat ...
From foodandwine.com


ISRAELI COUSCOUS WITH MUSHROOMS & ASPARAGUS | A FARMGIRL'S …
2021-05-07 While couscous is cooking, start cooking the vegetables. In a large skillet with tall sides, heat remaining 2 tablespoons olive oil over medium-high heat. Add shallots, remaining clove of garlic, and mushrooms, and sauté for 3 minutes, stirring occasionally. Then stir in the asparagus and sauté for an additional 3 to 5 minutes, or until ...
From afarmgirlsdabbles.com


PASTA PRIMAVERA WITH ASPARAGUS, PEAS, MUSHROOMS, AND BACON
2016-04-29 While occasionally stirring, cook until the asparagus and jalapeños are tender and the mushrooms have released some of their liquid, about 5 minutes. Add to the skillet the bacon, peas, heavy cream, bock beer, and Parmesan cheese.
From homesicktexan.com


WHOLE-WHEAT FARFALLE WITH PORCINI MUSHROOMS, ASPARAGUS, AND PEAS
2013-05-03 Directions. Soak the mushrooms in a bowl of water for about 30 minutes. Meanwhile, bring a large pot of salted water to a boil over high heat. Cook the pasta until al dente, drain, and set aside. Preheat a grill or cast-iron grill pan on high heat. Coat the asparagus with olive oil and season with salt and pepper, to taste.
From thedailymeal.com


VEGAN RISOTTO WITH ASPARAGUS AND MUSHROOMS - VEGAN HEAVEN
2016-04-19 Add the onion and sauté for about 3 minutes, until it's translucent. Stir in the mushrooms and the garlic and stir-fry for another 3 minutes. Then add the rice and sauté for 2 more minutes. Deglaze with white wine and allow the wine to evaporate. Once the wine has cooked into the rice, add half of the asparagus broth.
From veganheaven.org


ROASTED ASPARAGUS AND MUSHROOMS PAIRED WITH RED WINE
2020-02-28 Instructions. Preheat oven to 425. Prep the asparagus: remove the coarse woody stock, typically about the bottom half of the asparagus spear. Chop the remaining tip portions into 2 inch pieces. Add to a roasting pan. Add the mushrooms to the pan, then toss the mushrooms and asparagus with the olive oil.
From cookingchatfood.com


20-MINUTE CREAMY CHICKEN FRICASSEE WITH PEAS AND ASPARAGUS
2016-04-19 Preparation 1. Cut the chicken breasts across the grain into 1/4-inch thick slices and season with the salt and pepper. 2. In a large skillet over …
From today.com


SPRING PEA AND ASPARAGUS PASTA - COOKIE AND KATE
2013-04-12 First, prep your vegetables. Then bring a large pot of heavily salted water to a boil over high heat. Cook the pasta for two minutes less than the package directions. Reserve 2 cups of the pasta water and drain the pasta. While the pasta is cooking, heat the olive oil in your largest frying pan over medium-high heat.
From cookieandkate.com


RICOTTA GNOCCHI WITH ASPARAGUS, PEAS, AND MORELS RECIPE - BON …
2014-03-20 Cook asparagus in a large pot of boiling salted water until bright green and crisp-tender, about 1 minute. Using tongs or a mesh strainer, transfer to …
From bonappetit.com


10 BEST ASPARAGUS MUSHROOM BROCCOLI RECIPES | YUMMLY
2022-06-05 Gluten Free Veggie-tastic Pizza Tasting Page. squash, salt, large tomato, broccoli, asparagus, crust, brussels sprouts and 6 more. Soba Noodles with Glazed Tofu and Stir Fried Veggies (Vegetarian, Gluten Free) Oh Snap! Let's eat! fresh lemon juice, minced fresh garlic, ginger paste, tamari and 14 more.
From yummly.com


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