Asparagus Haricots Verts And Snow Peas Recipes

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SAUTéED ASPARAGUS AND PEAS



Sautéed Asparagus and Peas image

Asparagus and peas prove the old adage: what grows together, goes together. This is the perfect side dish for spring!

Provided by Jennifer Segal

Categories     Most Popular

Time 15m

Yield 4

Number Of Ingredients 7

2 tablespoons unsalted butter
¼ cup minced shallots
1 bunch thin asparagus spears, ends trimmed, cut into 1½-inch pieces on a diagonal
1 cup thawed frozen peas
Salt
Freshly ground black pepper
1 teaspoon honey

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.

Nutrition Facts : Calories 89, Fat 6 g, Carbohydrate 8 g, Protein 2 g, SaturatedFat 4 g, Sugar 4 g, Fiber 2 g, Sodium 127 mg, Cholesterol 15 mg

SAUTEED ASPARAGUS AND SNAP PEAS



Sauteed Asparagus and Snap Peas image

Provided by Ina Garten

Categories     side-dish

Time 20m

Yield 6 to 8 servings

Number Of Ingredients 7

1 pound asparagus
3/4-pound sugar snap peas
2 tablespoons good olive oil
Kosher salt
Freshly ground black pepper
Red pepper flakes, optional
Sea salt, for serving

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.

PASTA PRIMAVERA SALAD



Pasta Primavera Salad image

Provided by Nigella Lawson

Categories     pastas, salads and dressings

Time 45m

Yield 8 to 10 servings

Number Of Ingredients 11

1 pound fresh fava beans in the pods
1 pound fresh peas in the pods
1 pound thin asparagus spears
4 ounces haricots verts, trimmed
4 ounces sugar snap peas
Salt and freshly ground black pepper
1 pound uncooked orzo pasta
2 tablespoons extra virgin olive oil
1 tablespoon garlic-infused olive oil
Juice and finely grated zest of 1 lemon
1/4 cup plus 1 tablespoon finely sliced chives

Steps:

  • Place a large pot of water over high heat. Shell fava beans and peas (keeping them separated). Snap woody ends from asparagus, and cut spears diagonally into 1-inch pieces. Cut haricots verts in half horizontally.
  • When water boils, blanch each vegetable separately, cooking to taste. (Haricots verts and sugar snap peas should be blanched very briefly, about 10 seconds.) Reuse cooking water, placing each vegetable in a sieve and dipping it into boiling water for the duration of the cooking. Rinse blanched vegetables under cold water and allow to drain well. Peel and discard fava bean pods and the beans' thick translucent cover.
  • Bring a large pot of lightly salted water to a boil, and cook orzo according to package instructions. Drain, rinse under cold water, and drain well. Transfer to a large mixing bowl, and stir in extra virgin olive oil until pasta is well coated. Add vegetables.
  • Add garlic oil to bowl, and season mixture with salt and pepper to taste. Add lemon juice, lemon zest and 1/4 cup chives. Mix well, and adjust salt and pepper to taste. Transfer to a serving bowl and garnish with remaining chives. Serve immediately or refrigerate until needed.

Nutrition Facts : @context http, Calories 302, UnsaturatedFat 4 grams, Carbohydrate 53 grams, Fat 5 grams, Fiber 9 grams, Protein 14 grams, SaturatedFat 1 gram, Sodium 503 milligrams, Sugar 10 grams

SAUTEED ASPARAGUS AND SNAP PEAS



Sauteed Asparagus and Snap Peas image

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

1 lb asparagus
3/4 lb sugar snap pea
2 tablespoons olive oil
kosher salt, to taste
fresh ground black pepper, to taste
red pepper flakes, to taste (optional)
sea salt, to taste, for serving

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

GREEN PEA AND ASPARAGUS RAGOUT



Green Pea and Asparagus Ragout image

Shelling peas (or English peas), snap peas, and snow peas are the three most common varieties. Shelling peas are shelled, and only the peas within are eaten. Snap peas and snow peas are eaten pod and all. The tender shoots or tips of the pea vines are good to eat as well. All peas taste best when harvested while young and tender. They are the sweetest at this stage, as the sugars have not yet transformed to starch. Shelling peas have a very short season; they are only around while the cool weather of spring is here. Snap peas and snow peas can tolerate a bit of heat and will last into the early summer. Select peas that are vibrant and firm, with shiny pods. When very fresh the pods will actually squeak as they are rubbed together. Smaller peas of any variety will be tastier than larger ones. The edible-pod varieties, especially snow peas, are best when the peas are tiny, almost undeveloped. As they mature and become too stringy to eat whole, sugar snap peas can be shucked like shelling peas. To prepare snap and snow peas, snap back each end and pull it down the side of the pod to remove any strings. Pea shoots need only to be picked over for any yellow leaves and then rinsed and drained before being sautéed or steamed.

Yield 4 servings

Number Of Ingredients 8

3/4 pound green peas
3/4 pound asparagus
2 tablespoons butter
3 spring onions, trimmed and sliced (about 3/4 cup)
1/2 cup water
Salt
1 tablespoon butter
1 tablespoon chopped parsley or chervil

Steps:

  • Shell: 3/4 pound green peas
  • Snap the ends from: 3/4 pound asparagus.
  • Slice, on a slight diagonal, into slices between 1/8 and 1/4 inch thick. Leave the tips 1 1/2 inches long; split them in half lengthwise if they are thick. Melt, in a heavy pan over medium heat: 2 tablespoons butter.
  • Add: 3 spring onions, trimmed and sliced (about 3/4 cup).
  • Cook for 4 or 5 minutes, until soft. Add the sliced asparagus and shelled peas with: 1/2 cup water, Salt.
  • Cook for 4 or 5 minutes, or until the vegetables are tender. Swirl in: 1 tablespoon butter, 1 tablespoon chopped parsley or chervil.
  • Taste for salt and adjust as needed.
  • Tender young fava beans can be substituted for some or all of the peas.
  • Use sugar snap peas trimmed and sliced on the diagonal instead of the shelling peas.
  • Slice 1 or 2 stalks of green garlic and add with the asparagus and peas.

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

GREEN GREEN SPRING VEGETABLES



Green Green Spring Vegetables image

Provided by Ina Garten

Categories     side-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 9

1/4 pound French string beans (haricots verts), ends removed
Kosher salt
1/4 pound sugar snap peas, ends and strings removed
1/4 pound asparagus, ends removed
1/2 pound broccolini, ends removed
2 tablespoons unsalted butter
1 tablespoon good olive oil
3 large shallots, sliced
1/2 teaspoon freshly ground black pepper

Steps:

  • Blanch the string beans in a large pot of boiling salted water for 1 minute only. Lift the beans from the water with a slotted spoon or sieve and immerse them in a bowl of ice water. Add the snap peas to the same boiling water and cook for 1 minute, until al dente, adding them to the ice water and the beans. Cut the asparagus into 2-inch lengths diagonally and cook in the boiling water for 2 minutes, and add to the ice water. Cut the broccolini in half, boil for 1 minute, and add to the ice water. When all the vegetables in the water are cold, drain well.
  • When ready to serve, heat the butter and oil in a very large saute pan or large pot. Saute the shallots over medium heat for 5 minutes, tossing occasionally, until lightly browned. Add the drained vegetables to the shallots with 1/2 teaspoon salt and the pepper and toss. Cook just until the vegetables are heated through. Serve hot.

FARRO SALAD



Farro Salad image

Farro, an ancient grain, has long been a common ingredient in Italy, but it is now gaining in popularity in the United States. You can use farro to make a type of risotto or in soups, but dressed with a lemony vinaigrette, it makes a lovely grain salad, enhanced by a variety of green vegetables.

Provided by David Tanis

Categories     dinner, lunch, weekday, grains and rice, salads and dressings, main course, side dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 11

1/2 pound skinny green beans (haricots verts), topped and tailed
1/2 pound sugar snap peas or snow peas, topped and tailed
1 cup farro
3 tablespoons finely diced shallots
Salt and pepper
3 tablespoons lemon juice
1 teaspoon grated lemon zest
3 tablespoons extra-virgin olive oil
1/2 pound medium to large asparagus, tough ends snapped off
2 medium firm, ripe avocados
A handful of basil leaves

Steps:

  • Bring a large pot of well-salted water to a boil over high heat. Add green beans and snap peas, and cook for 1 minute. Fish out the beans with a spider, mesh strainer or slotted spoon. Rinse briefly in cool water, then blot on a kitchen towel and set aside.
  • Add farro to the pot, and cook until al dente, 15 to 20 minutes, then drain and spread out on a baking sheet or platter to cool.
  • As the farro cooks, make the vinaigrette: Put shallots in a small bowl. Add a pinch of salt and pepper, lemon juice and zest, and leave for 5 minutes, then whisk in olive oil.
  • Season the farro lightly with salt and pepper. Drizzle with half the vinaigrette, toss and mound.
  • Slice the asparagus in very thin, lengthwise ribbons with a thin-bladed knife or mandolin and place in a medium-size bowl. Add cooked green beans, snap peas and thick slices of avocado. Salt lightly, add remaining vinaigrette and toss gently to coat.
  • Arrange dressed vegetables over farro, garnish with basil leaves and serve.

Nutrition Facts : @context http, Calories 308, UnsaturatedFat 14 grams, Carbohydrate 35 grams, Fat 18 grams, Fiber 11 grams, Protein 8 grams, SaturatedFat 3 grams, Sodium 538 milligrams, Sugar 6 grams

SAUTEED ASPARAGUS AND SNAP PEAS



Sauteed Asparagus and Snap Peas image

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

1 lb asparagus
1/2-1 lb snap peas
good extra virgin olive oil, to taste
coarse salt, to taste
black pepper, to taste

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

ASPARAGUS, HARICOTS VERTS, AND SNOW PEAS



Asparagus, Haricots Verts, and Snow Peas image

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

8 ounces fresh snow pea pods, trimmed (2 1/2 cups)
8 ounces fresh French haricots vert, trimmed and cut into 2-inch pieces (2 cups)
8 ounces fresh asparagus spears, trimmed and cut into 2-inch pieces (1 1/4 cups)
1/3 cup fat-free raspberry vinaigrette dressing
1/2 teaspoon jamaican jerk seasoning
1 tablespoon sesame seeds, toasted

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

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