Pleasing Peas And Asparagus Recipes

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.

GREEN PEAS AND ASPARAGUS

Steps:

• Melt 2 tablespoons butter in a skillet over medium heat. Saute green onions until softened, 4 to 5 minutes. Add asparagus, peas, and water. Season with salt. Cook until vegetables absorb some water and turn bright green, 4 to 5 minutes. Swirl in remaining butter and chopped parsley.

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.

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.

ASPARAGUS, GREEN PEA, AND SCALLION SAUCE

Steps:

• Rinse the asparagus, snap off the tough bottom stub of each spear (and save; see the recipe that follows). Slice each spear crosswise into 1/4-inch pieces; if the spear is fatter than 1/2 inch, slice it lengthwise in half or quarters. You want the asparagus pieces to be approximately pea-size. Slice the spears to make 4 cupfuls.
• Pour 1/4 cup of the oil into the skillet, set over medium-high heat, and stir in the onions. After a minute or two, when the onions are gently sizzling, stir in the leek pieces and 1/2 teaspoon of the salt. Cook for a minute, drop the peperoncino into a hot spot to toast briefly, then stir and cook until the leeks are hot and starting to wilt, 3 minutes or so.
• Dump in the green peas and stir with the other vegetables. Cover the pan, lower the heat, and let the vegetables cook, sizzling gently. Shake the pan frequently, uncover it occasionally, and adjust the heat as needed to make sure the onions aren't in danger of burning.
• After 6 minutes or more, when the onions are pale gold and the peas are softening, stir in the asparagus pieces and the scallions, then the butter and another 1/2 teaspoon salt. Pour in 1/3 cup of water, and stir well to moisten everything.
• Bring the sauce to a slow simmer and keep it cooking, very slowly, over low heat, for about 30 minutes. Stir occasionally, and add spoonfuls of water to the sauce if it seems to be getting dry. The vegetables should become very soft but still retain their shape and identity the sauce as a whole should be moist and thick. When it's reached this stage, turn off the heat, and stir in the remaining 2 tablespoons of olive oil and the shredded mint leaves.
• Use right away or let it cool. The sauce can be refrigerated for several days. If frozen, the texture will change but the flavor will be fine it will keep for several weeks.
• Good With . . .
• Both dry and fresh pastas
• Gnocchi
• As a topping for polenta
• As a base for risotto
• Potato, Leek, and Bacon Ravioli (page 186)

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.