PEA AND ASPARAGUS SALAD
Instead of making ribbons, thinly slice your asparagus on a strong bias -- this gives the raw vegetable a crisp-tender bite, and it isn't as stringy.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 15m
Number Of Ingredients 7
Steps:
- Trim asparagus. Thinly slice on a strong bias. Toss with peas, mint, almonds, oil, and vinegar. Season with salt and pepper, and serve, topped with more mint and almonds.
ROASTED ASPARAGUS & PEA SALAD
Whip up this quick and healthy asparagus, pea and egg salad and you'll get plenty of nutrients including vitamin C and iron, plus three of your 5-a-day
Provided by Sophie Godwin - Cookery writer
Categories Dinner, Lunch, Starter, Supper
Time 20m
Number Of Ingredients 10
Steps:
- Heat oven to 220C/200C fan/gas 7. Mix the yogurt, mustard and honey together. Add the lemon zest, then add the juice and some seasoning to taste. Squeeze any remaining lemon juice over the watercress.
- Tear the bread into rough chunks and put them on a large roasting tray with the asparagus. Toss both in the rapeseed oil and seasoning, and roast for 10 mins until the asparagus is tender and croutons are golden.
- Meanwhile, cook the eggs in a pan of boiling water for 6 mins, then add the frozen peas and cook for 1 min more. Drain and rinse both under cold water until cool. Peel the eggs, then cut into quarters.
- To assemble, mix the asparagus and peas through the watercress, then toss through the creamy dressing. Nestle in the eggs and croutons, and serve.
Nutrition Facts : Calories 464 calories, Fat 18 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 15 grams sugar, Fiber 10 grams fiber, Protein 26 grams protein, Sodium 1.2 milligram of sodium
ASPARAGUS, SNOW PEA, AND RADISH SALAD
This recipe came from a close family friend. We have it every Easter and it's always a hit! Thanks Sharon!
Provided by NutritionSuz
Categories Salad Vegetable Salad Recipes Asparagus Salad Recipes
Time 1h12m
Yield 6
Number Of Ingredients 10
Steps:
- Bring water to a boil in a saucepan. Add asparagus; boil for 1 minute. Add snow peas to asparagus, boil for 1 minute more. Drain and pat dry.
- Transfer asparagus and snow peas to a large bowl. Add radishes, scallions, and dill; toss salad gently to combine.
- Whisk oil, sugar, salt, and pepper together in a small bowl; pour over salad and toss to coat. Set aside at room temperature to allow flavors to blend; about 1 hour. Drizzle lime juice over salad; toss gently until combined.
Nutrition Facts : Calories 105.3 calories, Carbohydrate 8.7 g, Fat 7.2 g, Fiber 3.3 g, Protein 3.4 g, SaturatedFat 0.6 g, Sodium 298.2 mg, Sugar 4.3 g
ASPARAGUS, SNAP PEA AND AVOCADO SALAD
Make and share this Asparagus, Snap Pea and Avocado Salad recipe from Food.com.
Provided by carolinafan
Categories Vegetable
Time 30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In a large pot of boiling salted water, cook asparagus until bright green, about 2 minutes. Add snap peas; cook 30 seconds. With a slotted spoon or a small sieve, scoop out vegetables; transfer to a bowl.
- Return water to a boil; add pasta and cook until al dente, according to package directions. Drain; reserving 1 cup pasta water; set pasta aside in colander.
- In pasta pot, melt 2 tablespoons butter over medium heat. Add asparagus, snap peas and garlic; season with salt and pepper. Cook, tossing until vegetables are crisp-tender; about 2 minutes. Add remaining 2 tablespoons butter, cooked pasta, avocado, herbs, cheese, and reserved pasta water. Toss to combine; season with salt and pepper. Serve topped with additional cheese; if desired.
Nutrition Facts : Calories 497.2, Fat 18.8, SaturatedFat 8, Cholesterol 91.5, Sodium 214.1, Carbohydrate 67.4, Fiber 9.2, Sugar 3.9, Protein 18.3
ASPARAGUS & SNAP PEA SALAD
Perfect for when you're expecting a large number of guests for dinner, this salad boasts springtime flavors. It's usually the first empty bowl at a potluck.
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 14 servings (3/4 cup each).
Number Of Ingredients 16
Steps:
- In a Dutch oven, bring 8 cups water to a boil. Add asparagus in batches; cook, uncovered, 2-4 minutes or just until crisp-tender. Remove asparagus and immediately drop into ice water. Drain and pat dry., In a small bowl, whisk dressing ingredients until blended. In a large bowl, combine asparagus, tomatoes, snap peas, red pepper and onion. Drizzle dressing over asparagus mixture; toss to coat. Refrigerate until serving., Just before serving, stir in cheese, walnuts and cherries.
Nutrition Facts :
ASPARAGUS AND SNAP PEA SALAD
Steps:
- 1. Whisk together the lemon zest and juice, mustard, salt and pepper. Whisking constantly, drizzle in the oil; continue to whisk until thickened. Reserve. 2. Cook the asparagus and peas separately in boiling, salted water until just tender, 2 to 3 minutes. Drain, rinse under cold water and pat dry. Combine with the dill, salt, pepper and vinaigrette. Serve in a decorative bowl, sprinkled with the chopped eggs. Serves 8. Per serving: 150 calories, 13g carbohydrate, 6g protein, 8g fat, 55mg cholesterol.
LEMONY SALMON AND ASPARAGUS SALAD
Provided by Ree Drummond : Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Using a sharp peeler, peel the asparagus into ribbons and add to a large bowl. Add the snow peas, mint, pistachios, feta, lemon juice and zest, 2 tablespoons of the olive oil and a sprinkle of salt and pepper and toss gently. Set aside.
- Heat a large nonstick pan over a medium heat. Add the remaining 1 tablespoon olive oil. Season the salmon fillets on both sides with the lemon pepper. Cook the salmon until golden brown, about 3 minutes. Flip the salmon and cook to desired doneness, about another 2 to 4 minutes, depending on thickness of your fillets.
- Serve family style, placing the salad on a platter with the salmon on top. Place the Fried Eggs over the salmon and garnish with balsamic glaze and mint leaves. Or serve individual portions on 4 plates.
- Heat some oil in a nonstick skillet over medium heat. There should be just enough oil to cover the edges of the eggs when they are cracked into the skillet.
- Once the oil is mildly hot, crack in the eggs one at a time. Cook until the eggs begin to turn white, then use a small spoon to carefully spoon the hot oil over only the whites of the eggs (avoiding the yolks). This will help the whites cook slowly so the tops will set but still look pretty. Important: Don't spoon any oil over the yolks yet! Only spoon oil over the whites for now to prevent the eggs from turning cloudy.
- After a minute or two of cooking, once the whites are set and not jiggly or loose, carefully spoon the oil over the yolks. Continue spooning the oil over the eggs until they appear to be done to your liking.
- Remove the eggs from the skillet with a slotted spatula, then drain them briefly on a paper towel before serving.
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.
PEA, ASPARAGUS AND ARUGULA CHOPPED SALAD
Provided by Amanda Hesser
Categories project, salads and dressings
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of generously salted water to a boil. Add peas, and cook until tender but still slightly firm, about 2 minutes. Using a slotted spoon, remove peas to a strainer and cool under cold running water. Let dry. Bring water back to a boil. Add asparagus, and cook until tender but still slightly crisp, about 4 minutes. Drain, and cool under cold running water. Dry on a dish towel, then slice into 3/4-inch pieces (there should be about 1 cup). Set aside.
- In a small bowl, whisk together garlic chives, vinegar, mustard, large pinch salt and pepper. Slowly whisk in oil until emulsified. Taste and adjust seasoning; it should be highly seasoned.
- In a large serving bowl, combine arugula, lollo rosso, peas, asparagus, tarragon and daikon radish. Pour about half the dressing on top, and toss to coat vegetables, adding more dressing if necessary. Let sit for 15 minutes. Taste, and adjust seasoning once more before serving.
Nutrition Facts : @context http, Calories 127, UnsaturatedFat 9 grams, Carbohydrate 7 grams, Fat 10 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 324 milligrams, Sugar 3 grams, TransFat 0 grams
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
ISRAELI COUSCOUS WITH ASPARAGUS, PEAS, AND SUGAR SNAPS
Provided by Jeanne Kelley
Categories Side Vegetarian High Fiber Backyard BBQ Dinner Lunch Parmesan Asparagus Pea Summer Chill Healthy Potluck Couscous Sugar Snap Pea Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 11
Steps:
- Whisk 2 tablespoons oil, lemon juice, 1 garlic clove, and lemon peel in small bowl; set dressing aside. Heat 1 tablespoon oil in heavy medium saucepan over medium heat. Add couscous, sprinkle with salt, and sauté until most of couscous is golden brown, about 5 minutes. Add 1 3/4 cups broth, increase heat, and bring to boil. Reduce heat to medium-low, cover, and simmer until liquid is absorbed and couscous is tender, about 10 minutes, adding more broth by tablespoonfuls if too dry.
- Meanwhile, heat remaining 1 tablespoon oil in heavy large nonstick skillet over high heat. Add asparagus, sugar snap peas, green peas, and remaining garlic clove. Sprinkle with salt and pepper; sauté until crisp-tender, about 3 minutes. Transfer vegetables to large bowl.
- Add couscous to bowl with vegetables. Drizzle dressing over. Add chives and cheese; toss. Season with salt and pepper.
- Test-kitchen tip:
- To trim asparagus, hold onto the top of the stalk with one hand and bend the bottom of the stalk with your other hand. The stalk will snap, separating the woody end from the tender top.
More about "asparagus and snap pea salad recipes"
ASPARAGUS & SNAP PEA SALAD - PARADE: ENTERTAINMENT, …
From parade.com
4/5 (2)Total Time 20 minsOccupation ContributorCalories 150 per serving
VEGAN SPRING SALAD WITH ASPARAGUS AND SUGAR SNAP PEAS
From livekindly.co
ASPARAGUS, SNAP PEA, AND BLACK RICE SALAD WITH …
From finecooking.com
SPRING VEGETABLE SALAD WITH ASPARAGUS, PEAS AND RADISHES
From simplyrecipes.com
ASPARAGUS AND SNOW PEA SALAD WITH LIME VINAIGRETTE …
From delish.com
PEA, ASPARAGUS, AND FAVA BEAN SALAD RECIPE | BON …
From bonappetit.com
SUMMER SQUASH, SNAP PEA & ASPARAGUS SALAD
From rachaelraymag.com
ASPARAGUS, SNAP PEA, AND RADISH SALAD - COUNTRY LIVING
From countryliving.com
ASPARAGUS PEA AND FETA SALAD WITH LEMON BALM VINEGAR
From karalydon.com
STEAK, SNAP PEA, AND ASPARAGUS STIR-FRY RECIPE | BON APPéTIT
From bonappetit.com
CHILLED ASPARAGUS, SNAP PEA & SOBA NOODLE SALAD - FOOD NETWORK
From foodnetwork.ca
THIS ASPARAGUS AND RAMP SALAD IS THE EPITOME OF SPRING FLAVOR
From hvmag.com
VEGAN SPRING SALAD WITH ASPARAGUS AND SUGAR SNAP PEAS
From livekindly.com
TRIPLE-PEA AND ASPARAGUS SALAD WITH FETA-MINT DRESSING - FOOD
From foodandwine.com
PEA AND ASPARAGUS SALAD | GOURMANDE IN THE KITCHEN
From gourmandeinthekitchen.com
ASPARAGUS SNOW PEA AND ALMOND SALAD | SYMPLY TOO GOOD TO BE …
From symplytoogood.com.au
SAUTéED ASPARAGUS WITH SUGAR SNAP PEAS RECIPE - FOOD & WINE
From foodandwine.com
ASPARAGUS, PEA, AND ARUGULA SALAD WITH CREAMY POPPY SEED …
From saltandwind.com
SNAP PEA, ASPARAGUS AND AVOCADO SALAD - FOOD REPUBLIC
From foodrepublic.com
ASPARAGUS SNAP PEA SALAD WITH BREAD CRUMBS AND HORSERADISH …
From kosher.com
BARLEY SALAD WITH PEAS AND ASPARAGUS - RECIPE - FINECOOKING
From finecooking.com
ASPARAGUS AND PEA SALAD | RAW FOOD RECIPES - SQUARESPACE
From flourishingkitchen.squarespace.com
SUGAR SNAP PEA SALAD RECIPE - SIMPLY RECIPES
From simplyrecipes.com
ASPARAGUS & SNAP PEA SALAD RECIPE: HOW TO MAKE IT - TASTE OF …
From preprod.tasteofhome.com
SHAVED ASPARAGUS AND SNAP PEA SALAD WITH ROASTED CHICKPEAS …
From self.com
SPRING SALAD OF ASPARAGUS, RAMPS, SNAP PEAS, AND PEAS WITH …
From seriouseats.com
CHICKEN ASPARAGUS FETA SALAD - LOW CARB RECIPE - DIET DOCTOR
From dietdoctor.com
ASPARAGUS & SNAP PEA SALAD RECIPE: HOW TO MAKE IT
From stage.tasteofhome.com
ASPARAGUS-SNAP PEA STIR-FRY RECIPE | EATINGWELL
From eatingwell.com
ASPARAGUS, SNAP PEA & MOZZARELLA SALAD - BLUE APRON
From blueapron.com
ASPARAGUS SNAP PEA SALAD - BIGOVEN.COM
From bigoven.com
GRILLED SNOW PEA, SNAP PEA AND FINGERLING SALAD WITH ASPARAGUS …
From cookingchanneltv.com
STIR-FRIED ASPARAGUS AND SUGAR SNAP PEAS | RECIPES | WW USA
From weightwatchers.com
ASPARAGUS SALAD WITH LEMON VINAIGRETTE - CAROLINE'S COOKING
From carolinescooking.com
ASPARAGUS, PEA AND MINT SALAD | WILLIAMS SONOMA
From williams-sonoma.com
EASY SUGAR SNAP PEA SALAD RECIPE - THE MOM 100
From themom100.com
WARM FARRO SALAD WITH ASPARAGUS, PEAS, AND FETA RECIPE
From seriouseats.com
You'll also love