Best Sauteed Asparagus And Peas Recipes
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.
SAUTEED SPRING PEAS, ASPARAGUS, RED PEPPERS AND ONIONS
This is a wonderful side dish from "What To Have For Dinner" by Martha Stewart. Fast, easy and delicious. We enjoy this with lamb chops especially -- but excellent with a variety of main dishes.
Provided by Pianolady
Categories Onions
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil.
- Boil the fresh peas and asparagus separately until crisp-tender, about 1 minute each.
- Plunge into cold water to stop the cooking process; drain.
- In a large skillet, heat olive oil and butter over medium heat.
- Add onion and bell pepper and cook until slightly wilted, about 3 minutes.
- Add peas, asparagus, salt and pepper, and cook for 1 to 2 minutes.
- Increase heat to high and add chicken stock; cook until reduced by half-- about 3 minutes.
- Enjoy!
Nutrition Facts : Calories 153.4, Fat 5.7, SaturatedFat 1.6, Cholesterol 3.8, Sodium 462.9, Carbohydrate 20.5, Fiber 7.1, Sugar 8.4, Protein 7.8
SAUTEED ASPARAGUS AND PEAS
For extra flavor, add a splash of lemon juice or a sprinkling of fresh dill or parsley just before serving.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 20m
Number Of Ingredients 4
Steps:
- In a 12-inch skillet, melt butter over medium. Add asparagus; cook, stirring occasionally, until bright green and slightly softened, about 5 minutes.
- Add peas; cook, stirring, until asparagus are tender and peas are heated through, about 5 minutes. Season with salt and pepper. Serve.
Nutrition Facts : Calories 139 g, Fat 6 g, Protein 7 g
SAUTEED ASPARAGUS AND SNAP PEAS
SO simple, so yummy, so quick! I like to cook the veggies almost underdone so they are tender, yet still very crunchy. Because of so few ingredients, you must use good quality olive oil. Believe me, I skimp on fancy schmancy ingredients elsewhere when I cook, but for this, bring out that good bottle!
Provided by Liza at Food.com
Categories Vegetable
Time 13m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Trim asparagus and snap peas.
- Chop both down to 1-2 inch pieces.
- Heat oil, sautee the veggies for 5-8 minutes til a little tender, but still have lots of crunch.
- season with salt and pepper.
- EASY and done!
Nutrition Facts : Calories 42.6, Fat 0.4, SaturatedFat 0.1, Sodium 19.3, Carbohydrate 8.6, Fiber 3.8, Sugar 3.3, Protein 3.8
SAUTEED ASPARAGUS AND SNAP PEAS
Made a special holiday dinner and used Ina Garten's recipe for Sauteed Asparagus and Snap Peas for the vegetable. They were delicious! A great combination with Steak with Bernaise Sauce Recipe #104258. Hope you enjoy them!
Provided by Pianolady
Categories Vegetable
Time 20m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Cut off the tough ends of the aspargus and slice the stalks diagonally into 2" 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 sautè pan over medium heat, and add the asparagus and snap peas.
- Add the salt, pepper and red pepper flakes, to taste -- if desired.
- Cook for 5 to 10 minutes until al dentè, tossing occasionally.
- Sprinkle with sea salt and serve hot.
- Enjoy!
Nutrition Facts : Calories 57.2, Fat 3.6, SaturatedFat 0.5, Sodium 8.4, Carbohydrate 5.7, Fiber 2.5, Sugar 1.4, Protein 2.2
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