Craving a delightful culinary experience that tantalizes your taste buds? Look no further than this exquisite Asparagus, Green Pea, and Scallion Sauce recipe. This vibrant dish is a symphony of flavors, textures, and colors that will elevate any meal to a gourmet feast.
Prepared with fresh asparagus, tender green peas, and aromatic scallions, this sauce is a versatile accompaniment that complements a wide range of dishes. Drizzle it over grilled or roasted chicken, fish, or tofu for an explosion of flavors. Its creamy texture and vibrant green hue will add a touch of elegance to your plate.
But that's not all! This versatile recipe offers three additional variations to satisfy every palate. For those who prefer a spicy kick, the Szechuan Green Pea Sauce packs a punch with the addition of chili oil and Szechuan peppercorns. If you're craving a rich and creamy indulgence, the Green Pea Pesto is a must-try. Made with fresh basil, pine nuts, and Parmesan cheese, this pesto is perfect for tossing with pasta or spreading on sandwiches.
And for a delightful twist on a classic, the Green Pea and Mint Chutney is a refreshing and herbaceous condiment that will add a pop of flavor to your favorite dishes. Whether you're looking for a vibrant sauce, a flavorful pesto, or a zesty chutney, this recipe has something for everyone. Prepare to embark on a culinary journey that will leave your taste buds dancing with joy.
ORECCHIETTE WITH ASPARAGUS AND PEAS
Steps:
- Bring a large pot of salted water to boil for the pasta. Add the olive oil to a large skillet over medium heat. When the oil is hot, add the garlic and let it sizzle a minute. Add the asparagus and toss to coat in the oil. Cook and toss until the asparagus just begins to soften, about 5 minutes (add a splash of pasta water if the garlic is in danger of burning). Cover with a lid.
- Uncover the asparagus, and at the same time add the orecchiette to the pasta water. Add the peas to the asparagus and season with the salt. Toss to combine and cook 2 to 3 minutes. Add the scallions, stir, and add 1 1/2 cups of pasta water. Bring to a boil and cook until reduced by about half, 3 to 4 minutes.
- When the pasta is al dente, remove with a spider directly to the sauce. Add the parsley, drizzle with some olive oil, and toss to coat the pasta in the sauce, adding a little pasta water if it seems dry. Remove the skillet from the heat, sprinkle with the grated cheese, toss, garnish with pea tendrils and serve.
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.
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
GREEN PEA, ASPARAGUS, AND PARSLEY SOUP
A healthful one-pot soup with a trio of powergreens to keep you satisfied
Provided by Rachel Beller
Categories HarperCollins Soup/Stew Asparagus Dinner Pea Parsley Healthy Vegan Wheat/Gluten-Free Spring Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6
Number Of Ingredients 8
Steps:
- Heat the oil in a large pot over medium heat. Add the leeks and sauté for 4 minutes, until softened. Add the broth and bring to a simmer. Stir in the peas and asparagus and simmer, covered, for 3 minutes longer. Carefully place half of the soup in a high-powered blender and puree until smooth, then return it to the pot. Add the parsley and thyme (if using), and stir well to combine. Season with salt and pepper to taste and serve.
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)
SPAGHETTINI WITH CHARRED SCALLIONS AND PEAS
This quick and easy pasta dish highlights the bounty of spring produce with charred scallions, asparagus, and sweet green peas. Plus, rotating vegetarian meals into your dinner menus does your health-and the planet-a big favor.
Provided by Lauryn Tyrell
Time 20m
Number Of Ingredients 10
Steps:
- Heat oil and 1 tablespoon butter in a large skillet or braiser over medium-high. Add scallions; season with salt and pepper and cook, stirring occasionally, until golden and beginning to char, 4 to 5 minutes.
- Stir in garlic, peas, and asparagus. Add 1/4 cup water, cover, and simmer until vegetables are crisp-tender, 3 to 4 minutes. Season to taste.
- Meanwhile, bring a large pot of salted water to a boil. Add pasta and cook per package directions until al dente. Reserve 1 cup pasta water; drain. Add pasta to skillet along with 1/2 cup pasta water and remaining 1 tablespoon butter.
- Stir vigorously, adding more water as needed, 1 tablespoon at a time, to create a silky sauce. Remove from heat; stir in cheese, zest and juice, and more pasta water if needed. Season and serve, with more cheese and pepper.
Tips:
- Choose fresh, tender asparagus. Look for spears that are bright green and have tightly closed tips. Avoid spears that are limp or have brown or yellow spots.
- Trim the asparagus properly. Cut off the tough, woody ends of the asparagus spears. You can do this by snapping the asparagus spears at the point where they naturally break.
- Blanch the asparagus. Blanching helps to preserve the asparagus's鮮綠色 and crisp texture. To blanch the asparagus, bring a large pot of salted water to a boil. Add the asparagus spears and cook for 2-3 minutes, or until they are bright green and tender. Immediately remove the asparagus spears from the boiling water and plunge them into a bowl of ice水.
- Use high-quality ingredients. The freshness and quality of your ingredients will make a big difference in the flavor of your sauce. Be sure to use fresh green peas, scallions, and garlic.
- Don't overcook the sauce. The sauce should be cooked just until the peas are tender and the scallions are softened. Overcooking will make the sauce mushy.
Conclusion:
Asparagus, green pea, and scallion sauce is a delicious and versatile sauce that can be used on a variety of dishes. It's perfect for pasta, rice, chicken, fish, and vegetables. The sauce is also a good source of vitamins and minerals, making it a healthy addition to your diet.
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