Little Gems Asparagus And Peas With Creamy Mustard Vinaigrette Recipes

SWEET PEAS WITH SHALLOTS AND GEM LETTUCE

Sweet Peas with Shallots and Gem Lettuce image

Caramelized shallots and sauteed lettuce enhance the sweetness of fresh peas in this warm spring salad.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Time 20m

Yield Serves 4 to 6

Number Of Ingredients 6

Ingredients

2 tablespoons extra-virgin olive oil
2 shallots, thinly sliced
3 1/2 cups fresh or frozen peas
2 tablespoons unsalted butter
2 heads Little Gem lettuce, trimmed and cut crosswise into 1-inch ribbons
Kosher salt and freshly ground pepper

Steps:

Heat oil in a large skillet over medium. Add shallots and cook, stirring occasionally, until caramelized and tender, about 6 minutes. Add peas and 1 tablespoon water. Cook, stirring, until peas are tender and bright green, 4 to 6 minutes. Add butter and lettuce; cook, stirring, until lettuce is just wilted, about 1 minute. Season with salt and pepper; serve immediately.

GRILLED ASPARAGUS WITH CAPER-CORNICHON VINAIGRETTE

Grilled Asparagus with Caper-Cornichon Vinaigrette image

Inspired by gribiche, the French sauce traditionally served with steamed asparagus, this salad takes a modern approach by grilling the spears then piling them on a platter with sliced hard-cooked eggs. The mustard vinaigrette, chock-full of cornichons and capers, preserves all the briny goodness of the original sauce.

Provided by Lauryn Tyrell

Categories Food & Cooking Salad Recipes

Time 20m

Yield Serves 4 to 6

Number Of Ingredients 10

Ingredients

3 large eggs
1 tablespoon white-wine or Champagne vinegar
1 tablespoon country-style Dijon mustard
3/4 teaspoon sugar
1/4 cup extra-virgin olive oil, plus more for drizzling
2 tablespoons capers, drained and coarsely chopped
2 tablespoons finely chopped small cornichons (about 6)
2 teaspoons fresh thyme leaves
Kosher salt and freshly ground pepper
1 pound asparagus, trimmed

Steps:

Prepare an ice-water bath. Bring a small pot of water to a simmer over medium heat. Lower eggs into water; cook 9 minutes. Transfer to ice bath; let stand until cool enough to handle. Peel and slice into rounds.
Whisk together vinegar, mustard, and sugar. Slowly whisk in oil, then capers, cornichons, and thyme. Season to taste.
Preheat a grill or grill pan to medium-high. Drizzle asparagus lightly with oil and season with salt and pepper. Grill, turning once, until crisp-tender and charred in places, 3 to 4 minutes. Transfer to a platter, top with eggs, and spoon vinaigrette over top; serve.

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