Best 3 Asparagus Mushrooms And Peas Recipes

In a vibrant symphony of flavors, asparagus, mushrooms, and peas unite to create a culinary masterpiece that delights the senses. Asparagus, with its slender green spears, brings a crisp and slightly bitter note, while mushrooms, earthy and umami-rich, add a savory depth. Peas, sweet and vibrant, complete the trio with a touch of freshness. These three vegetables, when combined, create a harmonious balance of flavors and textures that will tantalize your taste buds.

This article presents a delectable collection of recipes that showcase the versatility of this dynamic trio. From vibrant stir-fries that burst with color to hearty risottos that exude comforting warmth, each recipe captures the essence of these vegetables in a unique and unforgettable way. Whether you're seeking a quick and easy side dish or a showstopping main course, you'll find inspiration and guidance within these pages. So, embark on a culinary journey and discover the endless possibilities that await when asparagus, mushrooms, and peas come together in perfect harmony.

Here are our top 3 tried and tested recipes!

CREAMY FETTUCCINE WITH PROSCIUTTO, ASPARAGUS, MUSHROOMS, AND PEAS

Creamy Fettuccine with Prosciutto, Asparagus, Mushrooms, and Peas image

Categories Milk/Cream Pasta Quick & Easy Parmesan Asparagus Pea Spring Prosciutto Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 10

Ingredients

8 ounces thin asparagus, trimmed, cut into 1/2-inch lengths
1/4 cup (1/2 stick) unsalted butter
4 ounces thinly sliced prosciutto, cut into 1/4-inch strips
8 ounces crimini mushrooms, sliced
1 cup frozen petite peas, thawed
1 cup whipping cream
16 cherry tomatoes, halved
1 pound fettuccine
2/3 cup grated Parmesan cheese (about 2 ounces)
1/4 cup chopped fresh chives

Steps:

Cook asparagus in large pot of boiling salted water until crisp-tender, about 3 minutes. Using slotted spoon, transfer to bowl; set aside. Reserve water in pot.
Melt butter in large skillet over medium-low heat. Add prosciutto and stir 1 minute. Add mushrooms and sauté until golden, about 3 minutes. Add asparagus, peas, and cream and simmer until cream is reduced by 1/3, about 2 minutes. Turn off heat. Mix in cherry tomatoes.
Bring reserved water in pot to boil. Add pasta and cook until tender but still firm to bite, stirring occasionally. Drain. Add pasta to skillet with sauce and toss to coat over low heat. Season to taste with salt and pepper. Remove from heat. Stir in cheese. Transfer to large bowl; sprinkle with chives and serve.

ASPARAGUS, MUSHROOMS AND PEAS

Asparagus, Mushrooms and Peas image

Crisp-tender vegetables are tossed in a tangy dressing that has just a hint of sweetness from maple syrup. The fresh, spring medley compliments any meat entree.-Kristy Williams, Wembley, Alberta

Provided by Taste of Home

Categories Side Dishes

Time 15m

Yield 6 servings.

Number Of Ingredients 7

Ingredients

1/2 pound fresh asparagus, cut into 2-inch pieces
1/2 pound sliced fresh mushrooms
1 cup fresh or frozen peas
1 tablespoon olive oil
1/4 cup balsamic vinegar
1/4 cup maple syrup
2 teaspoons snipped fresh dill

Steps:

In a large skillet, saute the asparagus, mushrooms and peas in oil until tender. Add the vinegar, syrup and dill; heat through. Serve with a slotted spoon.

Nutrition Facts : Calories 95 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 9mg sodium, Carbohydrate 16g carbohydrate (12g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges

FETTUCCINE WITH PROSCIUTTO, ASPARAGUS, MUSHROOMS, AND PEAS

FETTUCCINE WITH PROSCIUTTO, ASPARAGUS, MUSHROOMS, AND PEAS image

Categories Pasta

Yield 4

Number Of Ingredients 13

Ingredients

Fettuccine with Prosciutto, Asparagus, Mushrooms, and Peas
(Fettuccine con Prosciutto, Asparagi, Funghi e Piselli)
Ingredients:
8 ounces thin asparagus, trimmed, cut into 1/2-inch lengths
1/4 cup (1/2 stick) unsalted butter
4 ounces thinly sliced prosciutto, cut into 1/4-inch strips
8 ounces crimini mushrooms, sliced
1 cup frozen petite peas, thawed
1 cup whipping cream
16 cherry tomatoes, halved
1 lb fettuccine pasta
2/3 cup grated Parmigiano cheese (about 2 ounces)
1/4 cup chopped fresh chives

Steps:

Cook asparagus in large pot of boiling salted water until crisp-tender, about 3 minutes. Using slotted spoon, transfer to bowl; set aside. Reserve water in pot. Melt butter in large skillet over medium-low heat. Add prosciutto and stir 1 minute. Add mushrooms and saute until golden, about 3 minutes. Add asparagus, peas, and cream and simmer until cream is reduced by 1/3, about 2 minutes. Turn off heat. Mix in cherry tomatoes. Bring reserved water in pot to boil. Add pasta and cook until 'al dente', stirring occasionally. Drain. Add pasta to skillet with sauce and toss to coat over low heat. Season to taste with salt and pepper. Remove from heat. Stir in cheese. Transfer to large bowl; sprinkle with chives and serve. Makes 6 servings.

Tips:

Prep your vegetables: Before you start cooking, wash and chop your vegetables. This will save you time and keep your cooking process organized.
Use fresh ingredients: Fresh vegetables will give your dish the best flavor. If you can, try to buy your vegetables from a local farmer's market or organic grocery store.
Don't overcook your vegetables: Overcooked vegetables will lose their flavor and texture. Cook them just until they are tender-crisp.
Season your vegetables: Season your vegetables with salt, pepper, and other herbs and spices to taste. This will help to enhance their flavor.
Serve your vegetables immediately: Vegetables are best served immediately after they are cooked. This will help to preserve their flavor and texture.

Conclusion:

Asparagus, mushrooms, and peas are delicious and versatile vegetables that can be used in a variety of dishes. By following the tips above, you can cook these vegetables perfectly and enjoy their full flavor. So next time you're looking for a healthy and flavorful side dish, give asparagus, mushrooms, and peas a try.