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
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.
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
Asparagus is a great vegetable when it's fresh and cooked right. My family and friends always love this.
Provided by Spike.STL
Categories Side Dish Vegetables Asparagus
Time 15m
Yield 4
Number Of Ingredients 5
Steps:
- Drizzle olive oil into a large skillet over medium-high heat and heat. Once oil is hot add asparagus spears; cover and cook for 5 minutes, stirring occasionally. Add water and cover to steam asparagus and keep it from drying out. Continue cooking for another 5 minutes or until asparagus is tender. Season with salt and pepper.
Nutrition Facts : Calories 83.6 calories, Carbohydrate 4.4 g, Fat 6.9 g, Fiber 2.3 g, Protein 2.5 g, SaturatedFat 1 g, Sodium 75.4 mg, Sugar 2.1 g
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.
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.
POTATOES, ASPARAGUS AND PEAS VINAIGRETTE
Provided by Marian Burros
Categories easy, quick, weekday, salads and dressings
Time 30m
Yield 2 servings
Number Of Ingredients 11
Steps:
- Scrub potatoes; do not peel. In medium-size saucepan with water to cover, boil potatoes, covered, 10 to 20 minutes, depending on their overall size.
- In a large bowl mix the oil, vinegar and mustard.
- Wash, dry and chop dill; wash, trim and chop scallions; add dill and scallions to bowl.
- Wash and break the asparagus stems at point where the woody part meets the tender part. Cut the asparagus just below the tips; then, cut the rest of the stem into 1/2-inch pieces.
- Break off tough stems from the arugula; discard, and wash remaining arugula thoroughly to get rid of sand.
- About 3 minutes before the potatoes have finished cooking, stir in the asparagus and continue cooking.
- Arrange arugula in flat serving dish.
- One minute before the potatoes are finished cooking, stir in the frozen peas.
- Drain and spoon into bowl with dressing, and mix gently to coat. Season with salt and pepper, and arrange on arugula.
Nutrition Facts : @context http, Calories 364, UnsaturatedFat 5 grams, Carbohydrate 67 grams, Fat 6 grams, Fiber 15 grams, Protein 16 grams, SaturatedFat 1 gram, Sodium 361 milligrams, Sugar 13 grams, TransFat 0 grams
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
BUTTER-POACHED ASPARAGUS, LEEKS & PEAS
These classic spring veggies retain their flavour and colour when cooked this way - make the most of the short asparagus season!
Provided by Rosie Birkett
Categories Side dish
Time 9m
Number Of Ingredients 6
Steps:
- Bring 100ml water to a simmer in a saucepan, add a pinch of salt and whisk in the butter. Drop in the leeks, cook for 2 mins,then add the asparagus and peas, and cook for 2 mins more. Remove from the heat and add the lemon juice and mint.
- To serve, remove the veg from the emulsion with a slotted spoon, then spoon over some of the buttery poaching juices.
Nutrition Facts : Calories 243 calories, Fat 21 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 5 grams protein, Sodium 0.1 milligram of sodium
PAN-SEARED ASPARAGUS WITH CRISPY GARLIC
Before asparagus got moved to its own botanical family, Asparagaceae, in the early 2000s, it was part of the lily family along with onions, chives, shallots and garlic. It makes sense then, that asparagus and garlic make such a good duo. When cooked with care, both can be mild and sweet (or pungent and bitter when cooked carelessly). To highlight the best of both ingredients, gently fry garlic into chips for a crispy topping, then use the lightly infused oil to sauté the asparagus. Both thin and chubby spears work, as would nearly any other vegetable you like with garlic: broccoli, kale, snap peas, fennel and more.
Provided by Ali Slagle
Categories vegetables, side dish
Time 10m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Place a paper towel-lined plate next to the stove. In a medium or large skillet, combine the garlic and olive oil over medium-low heat. Cook, shaking the skillet often, until the garlic is very light golden, 3 to 5 minutes. Remove the skillet from the heat, tilt it, then use a slotted spoon to transfer the garlic to the towel-lined plate, leaving the remaining oil in the skillet. Season the crispy garlic with salt.
- Return the skillet to medium-high heat. Add the asparagus, season with salt and pepper, and cook, shaking often, until bright green, crisp-tender and browned in spots, 4 to 5 minutes. Slide onto a platter, including any oil in the skillet. Top with the garlic chips and season again with salt and pepper.
ASPARAGUS, PEAS, AND BASIL (PISELLI CON ASPARAGI E BASILICO)
Recipe for an Italian-inspired side dish of asparagus, peas, and basil.
Provided by Ursula Ferrigno
Categories Side Quick & Easy Basil Asparagus Pea Spring Family Reunion Potluck Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 6
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
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
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