Pleasing Peas And Asparagus Recipes

PEA AND ASPARAGUS PASTA

Steps:

• Bring a large pot of salty water to the boil and cook your pasta until al dente following the package's directions.
• While the pasta is cooking, wash and cut the asparagus into max 1-inch pieces. If the asparagus is thick, you might cut it into halves first.
• Place asparagus and peas into a large pan, cover with about ½ inch of pasta cooking water, cover with a lid, and bring the water to the boil. Cook the vegetable over medium heat for about 3 minutes. Drain the remaining water and return the pan to the stove.
• Add olive oil, garlic, salt and pepper to the vegetables and saute' for a further 2 minutes or until they are still crisp but fork tender. Taste, adjust the seasoning, and turn the heat off.
• Reserve ½ cup of the pasta cooking water, drain and put the pasta into the pan along with the sauteed vegetables.
• Add parmesan, lemon zest, half of the lemon juice, and toss well to combine. Add a touch of the pasta cooking water gradually (you don't need all of it) and stir well to combine until the pasta is nicely coated.
• Serve immediately with freshly grated parmesan cheese and a drizzle of extra virgin olive oil if you wish. Enjoy.

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.

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.

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!

CREAMY ASPARAGUS AND PEAS PASTA

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.

ASPARAGUS, PEAS, AND BASIL (PISELLI CON ASPARAGI E BASILICO)

Steps:

• Cook shallots in butter in a 12-inch heavy skillet over medium heat, stirring frequently, until just tender, about 4 minutes.
• Stir in asparagus, peas, sea salt, and 1/4 teaspoon pepper, then seal skillet with foil. Cook over medium heat until vegetables are tender but still slightly al dente, about 8 minutes. Stir in basil and sea salt to taste.

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!