Best Peas And Asparagus Casserole Recipes

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

Ingredients

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

ERIC'S ROAST MONKFISH WITH CASSEROLE OF MUSHROOMS, SNOW PEAS, AND ASPARAGUS

Eric's Roast Monkfish with Casserole of Mushrooms, Snow Peas, and Asparagus image

Chef Eric Ripert of Le Bernardin -- New York City's only four-star restaurant specializing in fish -- shares his recipe for roast loin of monkfish.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes

Number Of Ingredients 12

Ingredients

2 tablespoons corn oil
4 eight-ounce pieces monkfish tail (about 2 pounds), cleaned
2 tablespoons unsalted butter
2 tablespoons double-smoked bacon, julienned
4 cups white mushrooms, cut into quarters
1 tablespoon finely chopped garlic
4 tablespoons finely chopped shallots
4 tablespoons chicken stock
16 pencil asparagus tips, blanched
1 cup snow peas, blanched
1 tablespoon finely chopped fresh flat-leaf parsley
Fine sea salt and freshly ground black pepper

Steps:

Preheat oven to 450 degrees. Divide corn oil between two 10-inch nonstick ovenproof skillets. Over high heat, heat oil until just smoking. Place two pieces of monkfish in each skillet, and saute until fish is browned on the bottom, about 5 minutes. Turn the fish, and transfer the skillets to the preheated oven. Bake for about 8 minutes, or until a cake tester can be easily inserted into the fish or when left in the fillet for 5 seconds, the cake tester is warm to your lip.
In a large enameled pot over medium heat, add butter, bacon, and mushrooms. Cover, and cook about 4 minutes. Add garlic, shallots, and chicken stock. Reduce heat to low, and cook, covered, about 5 minutes, being careful not to let the liquid evaporate.
Add asparagus, snow peas, and parsley. Saute until just heated through. Season with salt and pepper. Remove from heat, and divide among four plates.
Transfer the monkfish from the oven to a cutting board, and slice the pieces into 1/4-inch-thick slices; fan over vegetables. Serve immediately.

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