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.
ROASTED SUGAR SNAP PEAS (SO IRRESISTIBLE!)
Super sweet and full of flavor, roasted sugar snap peas are like green candy - you won't be able to leave them alone. Try roasting a batch today!
Provided by Rachel Gurk
Categories Sides & Vegetables
Time 15m
Number Of Ingredients 5
Steps:
- Preheat oven to 450ºF.
- On a rimmed baking sheet, toss snap peas with oil, salt, pepper, and garlic powder. Bake for 10 to 12 minutes or until desired tenderness.
- Serve immediately as a side dish, or on a salad, or as a yummy snack.
Nutrition Facts : Calories 78 kcal, Carbohydrate 8 g, Protein 4 g, Fat 4 g, SaturatedFat 1 g, Sodium 269 mg, Fiber 3 g, Sugar 5 g, UnsaturatedFat 3 g, ServingSize 1 serving
BROCCOLI, ASPARAGUS, AND SNAP PEAS IN PARCHMENT
Cooking vegetables in parchment is a great way to highlight their flavor -- and so easy.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 20m
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees. Place broccoli, asparagus, snap peas, and butter (if using) in center of a 24-inch-long piece of parchment. Season with salt and pepper. Fold into a twist or envelope shape.
- Place packet on a rimmed baking sheet and bake until packet is puffed up and vegetables are just tender, 10 to 12 minutes.
Nutrition Facts : Calories 76 g, Fat 1 g, Fiber 5 g
SUGAR SNAP PEAS WITH SESAME
Steps:
- Pick through the sugar snap peas to remove any that aren't perfect. Remove and discard the stem end and the string from each pod. Toss the snap peas in a bowl with sesame oil, sesame seeds, and kosher salt, to taste. Serve at room temperature.
BROCCOLI AND SNOW PEA STIR-FRY
Steps:
- Cook 2 tablespoons each chopped ginger, scallions and garlic in vegetable oil in a large nonstick skillet over high heat until slightly softened, 1 minute. Add 5 cups broccoli florets (12 ounces) and 1/4 cup water; season with salt. Cover and cook until just tender, about 3 minutes. Uncover, add 1 cup snow peas and cook, stirring, until bright green, about 2 minutes.
LEMON-ROASTED BROCCOLI AND ASPARAGUS
Simple lemon-flavored roasted broccoli and asparagus. An easy side dish that great served over rice with beef, chicken, pork, or fish.
Provided by Soup Loving Nicole
Time 35m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Place broccoli florets in a bowl. Add 1 1/2 teaspoons olive oil oil and 1/2 teaspoon of lemon pepper seasoning. Toss to coat and arrange in a single layer on a baking sheet. Place 1/2 of the lemon slices over the top of the broccoli.
- Bake in the preheated oven for 15 minutes.
- Meanwhile place asparagus in the bowl. Add remaining 1 1/2 teaspoons of olive oil and 1/2 teaspoon of lemon pepper. Toss to coat.
- Add asparagus to the baking sheet in a single layer and place remaining lemon slices over the top of the asparagus. Cook for 10 minutes. Remove baking sheet from the oven and toss broccoli and asparagus together. Serve immediately.
Nutrition Facts : Calories 68.4 calories, Carbohydrate 9.1 g, Fat 3.9 g, Fiber 4 g, Protein 3.2 g, SaturatedFat 0.5 g, Sodium 136.2 mg, Sugar 2.1 g
BROCCOLI, SNAP, PEAS, AND ASPARAGUS IN PARCHMENT
Steps:
- Preheat oven to 400°F. Place broccoli, asparagus, snap peas, and butter (if using) in center of a 24-inch-long piece of parchment. Season with salt and pepper. Fold into a "twist" or "envelope" shape (page 19).
- Place packet on a rimmed baking sheet and bake until packet is puffed up and vegetables are just tender, 10 to 12 minutes
- nutrition information
- Per Serving (without butter)
- Calories: 76
- Fat: 0.6g (0.1g Saturated Fat)
- Protein: 5.9g
- Carbohydrates: 14.1g
- Fiber: 5.5g
BROCCOLI WITH BOW TIES AND PEAS
Steps:
- Cook the broccoli for 3 minutes in a large pot of boiling salted water. Remove the broccoli from the water with a slotted spoon or sieve. Place in a large bowl and set aside.
- In the same water, cook the bow-tie pasta according to the package directions, about 12 minutes. Drain well and add to the broccoli with the peas.
- In a small saute pan, heat the butter and oil and cook the garlic and lemon zest over medium-low heat for 1 minute. Add 1 1/2 teaspoons salt, the pepper, and the lemon juice and pour the mixture over the vegetables and pasta. Toss well. Sprinkle with the cheese and pignolis and toss again.
PASTA PRIMAVERA WITH ASPARAGUS AND PEAS
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
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
BROCCOLI & PEAS WITH SESAME SEEDS, SOY & HONEY
Transform your side dish into something special with this low-fat, taste-packed recipe, delicious with fish
Provided by Good Food team
Categories Dinner, Side dish
Time 15m
Number Of Ingredients 7
Steps:
- To make the dressing, mix the soy, honey and sesame oil together. Mix the seeds together. Boil the broccoli and peas for 2 mins, then drain.
- Tip the broccoli and peas back in the pan, pour half the dressing and half the seeds over, and shake for a few secs. Serve sprinkled with the rest of the dressing and seeds.
Nutrition Facts : Calories 68 calories, Fat 3 grams fat, Carbohydrate 5 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 5 grams protein, Sodium 0.7 milligram of sodium
PASTA WITH SUGAR SNAP PEAS, ASPARAGUS AND PARMESAN
Categories Cheese Pasta Vegetable Bake Vegetarian Spring Sugar Snap Pea Bon Appétit
Yield Serves 4
Number Of Ingredients 6
Steps:
- Add asparagus to large pot of boiling salted water. Cook until just crisp-tender. Transfer to bowl of cold water using slotted spoon. Cool asparagus slightly and drain. Add pasta to same pot of water and boil until just tender but still firm to bite. Add sugar snap peas and boil 2 minutes. Add asparagus and heat through. Drain will. Return pasta-vegetable mixture to pot. Add oil and toss to coat. Add 1/2 cup cheese. Season with salt and pepper. Serve immediately, passing additional cheese separately.
PLEASING PEAS AND ASPARAGUS
Guests won't be able to resist the fresh flavor and color of this springtime vegetable combination from Nina Hall of Citrus Heights, California.
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 6 servings.
Number Of Ingredients 7
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.
Nutrition Facts :
HERBY BROCCOLI & PEA SOUP
Our vibrant broccoli and pea soup delivers three of your 5-a-day, and is full of nutrients including iron, folate and vitamin C
Provided by Esther Clark
Categories Dinner, Lunch, Soup, Starter, Supper
Time 40m
Number Of Ingredients 11
Steps:
- Heat the oil in a large saucepan. Add the onion and fry for 8 mins until soft and translucent. Add the garlic and cook for 1 min more. Tip in the broccoli, peas and chard, then pour over the stock and bring the mixture to the boil. Reduce the heat to a simmer, cover and cook for 25 mins.
- Stir through the herbs, lemon zest and juice, then blitz the soup with a stick blender until completely smooth. Ladle into bowls and serve with the toasted pumpkin seeds scattered over the top.
Nutrition Facts : Calories 214 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 10 grams sugar, Fiber 10 grams fiber, Protein 12 grams protein, Sodium 1 milligram of sodium
SNOW PEA ASPARAGUS STIR-FRY
Add a taste of the Orient to your menu with Joy Beck's snappy side dish. She accents the veggies with the vibrant flavor of ginger, making it a favorite in her Cincinnati, Ohio home.
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- In a small skillet, stir-fry asparagus and peas in butter and oil for 2 minutes. Add ginger and garlic powder; stir-fry 1 minute longer. , Combine soy sauce and water; stir into skillet. Cook for 1-2 minutes or until vegetables are tender.
Nutrition Facts :
More about "broccoli snap peas and asparagus in parchment recipes"
SPRING VEGETABLES & POTATOES BAKED IN PARCHMENT RECIPE …
From diethood.com
Estimated Reading Time 5 mins
- In a small mixing bowl combine olive oil, garlic, oregano, salt and pepper; whisk until completely incorporated.
PERFECT ROASTED ASPARAGUS RECIPE - COOKIE AND KATE
From cookieandkate.com
SAUTEED BROCCOLI AND ASPARAGUS WITH PARMESAN
From barefeetinthekitchen.com
ASPARAGUS SALAD WITH LEMON VINAIGRETTE | THE RECIPE CRITIC
From therecipecritic.com
102 EASY AND TASTY ASPARAGUS AND BROCCOLI RECIPES BY HOME COOKS
From cookpad.com
10 BEST VEGETARIAN BROCCOLI ASPARAGUS RECIPES | YUMMLY
From yummly.com
30 BEST SPRING VEGETABLE RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
10 BEST SUGAR SNAP PEAS AND BROCCOLI RECIPES | YUMMLY
From yummly.com
ROASTED BROCCOLI ASPARAGUS SALAD – PLANT BASED RD
From plantbasedrdblog.com
BROCCOLI PEA SOUP | THE CROOKED CARROT
From thecrookedcarrot.com
SAUTéED ASPARAGUS WITH SUGAR SNAP PEAS RECIPE - INA …
From foodandwine.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love