Asparagus Green Pea And Scallion Sauce Recipes

Steps:

• Bring a large pot of heavily salted water to a boil over medium-high heat.
• While the water is coming to a boil, slice snap peas and asparagus stems into 1/4-inch-thick pieces; leave asparagus tips whole.
• Melt butter in a large skillet over medium-high heat. Add snap peas, asparagus, English peas and onion. Cook until vegetables are barely tender (but not too soft or mushy), 3 to 4 minutes. Stir in garlic and cook 1 minute more. Season with salt and pepper; set aside.
• Drop pasta into boiling water and cook until al dente (1 to 3 minutes for fresh pasta, more for dried pasta). Drain well and transfer pasta to a large bowl. Immediately toss pasta with vegetables, Parmigiano-Reggiano, crème fraîche and herbs. Season generously with salt and pepper, if needed.

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.

Steps:

• Rinse the asparagus, snap off the tough bottom stub of each spear (and save; see the recipe that follows). Slice each spear crosswise into 1/4-inch pieces; if the spear is fatter than 1/2 inch, slice it lengthwise in half or quarters. You want the asparagus pieces to be approximately pea-size. Slice the spears to make 4 cupfuls.
• Pour 1/4 cup of the oil into the skillet, set over medium-high heat, and stir in the onions. After a minute or two, when the onions are gently sizzling, stir in the leek pieces and 1/2 teaspoon of the salt. Cook for a minute, drop the peperoncino into a hot spot to toast briefly, then stir and cook until the leeks are hot and starting to wilt, 3 minutes or so.
• Dump in the green peas and stir with the other vegetables. Cover the pan, lower the heat, and let the vegetables cook, sizzling gently. Shake the pan frequently, uncover it occasionally, and adjust the heat as needed to make sure the onions aren't in danger of burning.
• After 6 minutes or more, when the onions are pale gold and the peas are softening, stir in the asparagus pieces and the scallions, then the butter and another 1/2 teaspoon salt. Pour in 1/3 cup of water, and stir well to moisten everything.
• Bring the sauce to a slow simmer and keep it cooking, very slowly, over low heat, for about 30 minutes. Stir occasionally, and add spoonfuls of water to the sauce if it seems to be getting dry. The vegetables should become very soft but still retain their shape and identity the sauce as a whole should be moist and thick. When it's reached this stage, turn off the heat, and stir in the remaining 2 tablespoons of olive oil and the shredded mint leaves.
• Use right away or let it cool. The sauce can be refrigerated for several days. If frozen, the texture will change but the flavor will be fine it will keep for several weeks.
• Good With . . .
• Both dry and fresh pastas
• Gnocchi
• As a topping for polenta
• As a base for risotto
• Potato, Leek, and Bacon Ravioli (page 186)

Steps:

• In a kettle of boiling salted water cook asparagus until crisp-tender, about 5 minutes. Remove asparagus with tongs and immediately plunge into a bowl of ice and cold water. In water in kettle cook whole scallions until crisp-tender, about 4 minutes. Remove scallions with tongs and immediately plunge into bowl of ice and cold water. Drain asparagus and scallions on paper towels. Asparagus and scallions may be prepared up to this point 1 day in advance and kept covered and chilled.
• In a large non-stick skillet sauté minced scallion in butter over moderately high heat until softened, about 2 minutes. Stir in asparagus, whole scallions, and salt and pepper to taste and sauté, stirring occasionally, until heated through, about 5 minutes.

Steps:

• Place a paper towel-lined plate next to the stove. In a medium or large skillet, combine the garlic and olive oil over medium-low heat. Cook, shaking the skillet often, until the garlic is very light golden, 3 to 5 minutes. Remove the skillet from the heat, tilt it, then use a slotted spoon to transfer the garlic to the towel-lined plate, leaving the remaining oil in the skillet. Season the crispy garlic with salt.
• Return the skillet to medium-high heat. Add the asparagus, season with salt and pepper, and cook, shaking often, until bright green, crisp-tender and browned in spots, 4 to 5 minutes. Slide onto a platter, including any oil in the skillet. Top with the garlic chips and season again with salt and pepper.

Steps:

• Cook the peas in a saucepan of boiling water for 2 to 3 minutes, then drain, reserving 100ml (1/2 cup) of the cooking water. Blitz two-thirds of the peas with half the extra-virgin olive oil, the reserved cooking water and almost all of the mint leaves. Season and set aside.
• Heat half the olive oil in a frying pan and sear the asparagus until lightly charred and just cooked. Set aside with the unblitzed peas and keep warm.
• Pat the scallops dry with kitchen paper. Add the butter to the hot pan and when it starts to bubble, add the scallops and sear them for 1 to 2 minutes on each side, spooning the brown butter over the top after you turn them.
• Put a splodge of pea puree onto four plates, top with the charred asparagus and peas and the golden scallops. Drizzle with the remaining extra-virgin olive oil and scatter with Parmesan shavings and the reserved mint leaves.

Steps:

• Melt the butter in a medium saucepan over medium heat. Add the leek and scallions and cook, stirring occasionally, until translucent, about 6 minutes. Add the thyme and 3 cups of chicken stock, and bring to a boil. Reduce the heat and simmer, uncovered, until the stock is thick and reduced by half, about 20 minutes. Season to taste with salt.
• Add the peas, bring the stock back to a simmer, and cook until tender but still bright green, about 4 minutes.
• Remove the thyme. Working in small batches, puree the mixture in a blender or food processor. Pass the pureed pea mixture through a fine-mesh strainer into a bowl set over ice. Thin the sauce with chicken stock, 1 tablespoon at a time, until the sauce is just thicker than heavy cream. Stir it over ice until it is cool, about 5 minutes. Remove from the ice. Set aside until ready to use. Serve with sturgeon and spring vegetables (see above).

Steps:

• Bring a 5- to 6-quart pot of water seasoned with 1 tablespoon kosher salt to a boil. Cook asparagus and string beans until just tender, 5 to 6 minutes. Drain, then transfer in a single layer to paper or kitchen towels to dry.
• Separate white parts from green parts of scallions. Halve whites lengthwise. Halve green parts lengthwise and again in half crosswise. You should have approximately 3-inch pieces.
• Heat oil in a large, heavy skillet over medium-high heat until oil shimmers. Add white parts of scallions and sauté until they just begin to wilt and turn golden, about 2 minutes.
• Add asparagus, green beans, and 1/4 teaspoon salt and sauté to heat through, 1 minute. Add green parts of scallions and continue to sauté until they just begin to wilt, about 1 minute more. Adjust seasoning if necessary and serve with a fresh grind of black pepper.

Steps:

• Melt the butter in a 12-inch skillet (preferably straight-sided) over medium-high heat. Add the zucchini and 1 teaspoon salt, and stir, then cook undisturbed in an even layer until one side is golden, about 4 minutes. (It's great if the butter browns, but decrease the heat if it threatens to get too dark.) Stir in the asparagus, carrot and garlic, and cook, stirring occasionally, until fragrant and softened, about 4 minutes. Stir in the peas, scallions and ½ teaspoon salt, then add the red-pepper flakes, oregano and a generous amount of black pepper. Cook, stirring, until the peas are warmed through and bright green, about 2 minutes.
• Add the white beans and the cream, lower the heat to medium, and let the cream come to a simmer. Simmer for about 1 minute.
• Turn off the heat and stir in the lemon juice, Parmesan and Dijon. Taste and season with more salt, pepper or lemon juice as needed. Add 1 or 2 tablespoons of warm water to the creamy beans to loosen as you like; the sauce will thicken as it cools. (You may need more water when you reheat any leftovers.) Serve in bowls topped with the nuts and a handful of basil leaves. Pass more Parmesan at the table.

Steps:

• Bring a small pot of heavily salted water to a boil, stir in freekeh or farro, cover, and simmer until al dente, 20 to 30 minutes.
• Meanwhile, in a large bowl, whisk together 2 teaspoons soy sauce, lime juice, garlic, and pinch salt and pepper. Drizzle in 3 tablespoons oil, whisking constantly.
• Drain freekeh and stir immediately into dressing while still warm.
• Heat oven to 425 degrees. Spread asparagus and scallions over a rimmed baking sheet and drizzle liberally with oil, 1/2 teaspoon soy sauce and a pinch of salt and pepper. Toss to combine, then arrange in a single layer. Roast until they start to char in spots, about 20 minutes. Let cool slightly: The asparagus are best while still a little warm but not hot enough to wilt the greens.
• Toss salad greens in the bowl with freekeh and dressing until leaves are coated, and transfer to serving platter. Top with roasted asparagus and scallions, shave cheese over salad if you like, and serve.

Steps:

• Heat the oil in a large pot over medium heat. Add the leeks and sauté for 4 minutes, until softened. Add the broth and bring to a simmer. Stir in the peas and asparagus and simmer, covered, for 3 minutes longer. Carefully place half of the soup in a high-powered blender and puree until smooth, then return it to the pot. Add the parsley and thyme (if using), and stir well to combine. Season with salt and pepper to taste and serve.