Polenta With Asparagus Peas And Mint Recipes

ASPARAGUS WITH MINT BUTTER

Steps:

• Make the butter: Melt butter with mint, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a small saucepan over medium heat until just bubbling around edges.
• Make the asparagus: Cook asparagus in a pot of salted boiling water until bright green and tender, about 3 minutes. Drain.
• Drizzle a few tablespoons mint butter over asparagus, and toss gently to coat. Garnish with mint leaves.

PLEASING PEAS AND ASPARAGUS

Steps:

• In a large saucepan, bring water to a boil. Add peas, asparagus, butter, parsley, garlic salt if desired and pepper. Return to a boil. , Reduce heat; cover and simmer until asparagus is crisp-tender, about 10 minutes. Drain; serve immediately.

POLENTA WITH PEAS AND PANCETTA

Steps:

• Heat the oil in sauce pot over medium-high heat. Add pancetta and cook until crisp, 5 minutes then remove to a plate. Add the liquids to the sauce pot and bring to boil. Whisk polenta into the liquid and continue to whisk 2 to 3 minutes to thicken. Season with salt and pepper and stir in peas to heat through 1 minute more. Remove from heat, stir in cheese and adjust seasoning. Garnish with pancetta.

ASPARAGUS WITH LEMON AND MINT

Steps:

• In large pot of boiling salted water, cook asparagus 3 to 5 minutes, until crisp-tender. Drain in colander; dry on paper towel.
• In serving bowl, combine olive oil, lemon zest, salt and pepper. Add hot aspargus. Toss mixture to bring to room temperature.
• Just before serving, stir in mint and lemon juice.
• Serve at room temperature.

POLENTA WITH SPINACH AND PEAS (FOR ONE)

Steps:

• Combine polenta and water in a small saucepan. Slowly bring to a boil over medium heat, whisking from time to time to break up any lumps that form.
• Add salt, reduce heat to low, and simmer, stirring occasionally, until polenta is thick, pulls away from the sides of the pan, and is no longer grainy on the tongue, 20 to 30 minutes.
• Stir in the spinach, peas, mascarpone and parmesan. Taste and adjust salt. Eat with a spoon.

ASPARAGUS WITH PEAS, MINT & JERSEY ROYALS IN WILD GARLIC BUTTER

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.

GLAZED PEAS AND POTATOES WITH MINT

Steps:

• Put peas in a bowl.
• Place potatoes in a pot and cover with lightly salted cold water. Bring to a boil; cook until crisp-tender, 1 to 2 minutes. Drain, pouring enough hot cooking liquid over peas to cover. Let peas stand 30 seconds, then drain and rinse peas under cold water.
• Melt butter in a large skillet over high heat. Add peas, potatoes, broth, and salt. Cook, stirring, until liquid reduces to a glaze, 5 to 7 minutes.
• Stir in parsley and mint.

ASPARAGUS PASTA WITH MINT PESTO

Steps:

• In a food processor, briefly whizz the mint leaves, ricotta and grated Parmesan until you have a smooth green pesto. Season well.
• Boil the pasta, dropping in the asparagus tips 2-3 mins before the cooking time is up. When you drain the pasta, keep back a few tbsp of the water, then return the pasta, asparagus and water to the saucepan.
• Quickly stir in the mint pesto, divide between 4 plates, then shave over the remaining Parmesan to serve.

COUSCOUS PRIMAVERA

Steps:

• Combine couscous, green onion, jalapeno, olive oil, cumin, cayenne pepper, and black pepper in a large bowl; stir until olive oil is completely incorporated.
• Bring vegetable stock, asparagus, and peas to a boil in a saucepan over high heat.
• Pour stock, asparagus, and peas over couscous mixture; shake bowl to settle couscous into liquid. Cover and let stand for 10 minutes. Fluff with a fork, then stir in mint and season with salt and pepper to taste.