Best Garden Pea Asparagus Mousse Recipes

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ASPARAGUS MOUSSE



Asparagus Mousse image

Make and share this Asparagus Mousse recipe from Food.com.

Provided by Mr.Chef I Am

Categories     Vegetable

Time 15m

Yield 6 serving(s)

Number Of Ingredients 7

1 (6 ounce) cream cheese, softened
7 ounces lemon Jell-O gelatin
2 cups boiling water
1 1/3 cups mayonnaise
1 cup almonds
6 ounces canned asparagus (reserve the juice)
2 teaspoons almond extract

Steps:

  • Whip juice into cream cheese.
  • add mayo and WELL mashed asparagus.
  • Set aside.
  • Dissolve jello in boiling water and cool.
  • When cool combine with other indgredients.
  • Add almond extract and almonds.
  • Pour into 9x13 pan and refrigerate until firm. Cut into squares.

Nutrition Facts : Calories 575.2, Fat 39.7, SaturatedFat 9.8, Cholesterol 44.8, Sodium 770.2, Carbohydrate 48.5, Fiber 3.2, Sugar 33.4, Protein 10.9

ASPARAGUS AND ENGLISH PEA CASSEROLE



Asparagus and English Pea Casserole image

An old recipe of my grandmother's. Salt and pepper the vegetables to taste as you are layering them if desired.

Provided by ratherbeswimmin

Categories     Vegetable

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 6

1 (16 ounce) can English peas, drained
1 (16 ounce) can asparagus, cuts drained
1 (8 ounce) jar sliced mushrooms, drained
1 can cream of mushroom soup
1/2 cup cracker crumb
1 cup shredded cheddar cheese

Steps:

  • In a greased casserole dish, layer half of the peas, asparagus cuts, mushrooms, soup, cracker crumbs, and cheddar cheese.
  • Repeat layers.
  • Bake at 350 degrees for 30 minutes.

ASPARAGUS PEA MEDLEY



Asparagus Pea Medley image

Hurried hotesses will appreciate the make-ahead convenience of this casserole. A rich and creamy sauce beautifully coats asparagus and peas. -M. Joalyce Graham, Starke, Florida

Provided by Taste of Home

Categories     Side Dishes

Time 55m

Yield 8-10 servings.

Number Of Ingredients 11

2 packages (10-1/2 ounces each) frozen cut asparagus
1 package (10 ounces) frozen peas, thawed
1 jar (8 ounces) sliced mushrooms, drained
1 jar (2 ounces) diced pimientos, drained
5 tablespoons butter, divided
3 tablespoons all-purpose flour
3/4 cup milk
1 jar (5 ounces) sharp American cheese spread
1/4 teaspoon salt
1/4 teaspoon pepper
1/3 cup dry bread crumbs

Steps:

  • Cook asparagus according to package directions, omitting the salt. Drain, reserving 3/4 cup cooking liquid. Place asparagus in a greased 11x7-in. baking dish. Top with peas, mushrooms and pimientos; set aside., In a small saucepan, melt 3 tablespoons butter. Stir in flour until smooth; gradually add milk and reserved cooking liquid. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; add the cheese spread, salt and pepper; stir until blended. Pour over vegetables. Melt remaining butter; toss with bread crumbs. Sprinkle over cheese sauce., Cover and refrigerate for 8 hours or overnight. Or bake, uncovered, at 350° for 35-40 minutes or until bubbly. If refrigerated before baking, remove from the refrigerator 30 minutes beforehand.

Nutrition Facts : Calories 167 calories, Fat 10g fat (6g saturated fat), Cholesterol 28mg cholesterol, Sodium 492mg sodium, Carbohydrate 13g carbohydrate (3g sugars, Fiber 2g fiber), Protein 7g protein.

PEAS AND ASPARAGUS CASSEROLE



Peas and Asparagus Casserole image

This is a recipe that when growing up we only had on holidays, later I learned it was so easy to make, that we started having it much more often. I love this recipe and it brings back many fond memories.

Provided by Jacqueline in KY

Categories     Vegetable

Time 45m

Yield 1 casserole, 8 serving(s)

Number Of Ingredients 6

1 (10 3/4 ounce) can cream of mushroom soup
1 (15 ounce) can peas
1 (14 1/2 ounce) can asparagus, chopped
2 hard-boiled eggs
1 tablespoon margarine
1 teaspoon paprika

Steps:

  • Open both the peas and the asparagus and save half of the juice from each.
  • To juice add butter and soup.
  • Bring to a boil, stir.
  • Put peas and asparagus in dish and cover with soup mixture.
  • Bake at 350 degrees F. until bubbly about 20-25 minutes.
  • slice egg over top and sprinkle with paprika and serve.

Nutrition Facts : Calories 121.3, Fat 5.3, SaturatedFat 1.3, Cholesterol 46.6, Sodium 308.6, Carbohydrate 13.3, Fiber 4.1, Sugar 4.5, Protein 6.3

GREEN PEA AND ASPARAGUS RAGOUT



Green Pea and Asparagus Ragout image

Shelling peas (or English peas), snap peas, and snow peas are the three most common varieties. Shelling peas are shelled, and only the peas within are eaten. Snap peas and snow peas are eaten pod and all. The tender shoots or tips of the pea vines are good to eat as well. All peas taste best when harvested while young and tender. They are the sweetest at this stage, as the sugars have not yet transformed to starch. Shelling peas have a very short season; they are only around while the cool weather of spring is here. Snap peas and snow peas can tolerate a bit of heat and will last into the early summer. Select peas that are vibrant and firm, with shiny pods. When very fresh the pods will actually squeak as they are rubbed together. Smaller peas of any variety will be tastier than larger ones. The edible-pod varieties, especially snow peas, are best when the peas are tiny, almost undeveloped. As they mature and become too stringy to eat whole, sugar snap peas can be shucked like shelling peas. To prepare snap and snow peas, snap back each end and pull it down the side of the pod to remove any strings. Pea shoots need only to be picked over for any yellow leaves and then rinsed and drained before being sautéed or steamed.

Yield 4 servings

Number Of Ingredients 8

3/4 pound green peas
3/4 pound asparagus
2 tablespoons butter
3 spring onions, trimmed and sliced (about 3/4 cup)
1/2 cup water
Salt
1 tablespoon butter
1 tablespoon chopped parsley or chervil

Steps:

  • Shell: 3/4 pound green peas
  • Snap the ends from: 3/4 pound asparagus.
  • Slice, on a slight diagonal, into slices between 1/8 and 1/4 inch thick. Leave the tips 1 1/2 inches long; split them in half lengthwise if they are thick. Melt, in a heavy pan over medium heat: 2 tablespoons butter.
  • Add: 3 spring onions, trimmed and sliced (about 3/4 cup).
  • Cook for 4 or 5 minutes, until soft. Add the sliced asparagus and shelled peas with: 1/2 cup water, Salt.
  • Cook for 4 or 5 minutes, or until the vegetables are tender. Swirl in: 1 tablespoon butter, 1 tablespoon chopped parsley or chervil.
  • Taste for salt and adjust as needed.
  • Tender young fava beans can be substituted for some or all of the peas.
  • Use sugar snap peas trimmed and sliced on the diagonal instead of the shelling peas.
  • Slice 1 or 2 stalks of green garlic and add with the asparagus and peas.

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