Asparagus Shrimp And Spring Pea Salad Recipes

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ORECCHIETTE WITH ASPARAGUS AND PEAS

Provided by Food Network

Categories     main-dish

Time 35m

Yield 6 servings

Number Of Ingredients 10



Orecchiette with Asparagus and Peas image

Steps:

  • Bring a large pot of salted water to boil for the pasta. Add the olive oil to a large skillet over medium heat. When the oil is hot, add the garlic and let it sizzle a minute. Add the asparagus and toss to coat in the oil. Cook and toss until the asparagus just begins to soften, about 5 minutes (add a splash of pasta water if the garlic is in danger of burning). Cover with a lid.
  • Uncover the asparagus, and at the same time add the orecchiette to the pasta water. Add the peas to the asparagus and season with the salt. Toss to combine and cook 2 to 3 minutes. Add the scallions, stir, and add 1 1/2 cups of pasta water. Bring to a boil and cook until reduced by about half, 3 to 4 minutes.
  • When the pasta is al dente, remove with a spider directly to the sauce. Add the parsley, drizzle with some olive oil, and toss to coat the pasta in the sauce, adding a little pasta water if it seems dry. Remove the skillet from the heat, sprinkle with the grated cheese, toss, garnish with pea tendrils and serve.

1 teaspoon kosher salt, plus more for the pasta water
1/4 cup extra-virgin olive oil, plus more for drizzling
4 cloves garlic, thinly sliced
1 large bunch medium-thick asparagus (about 1 pound), peeled and cut into 1-inch pieces
1 pound orecchiette
One 10-ounce box frozen peas, thawed, or fresh shelled peas
1 bunch scallions, white and green parts, chopped (about 1 cup)
1/4 cup chopped fresh Italian parsley
1 cup grated Grana Padano cheese
Pea tendrils, for garnish

FARRO SALAD WITH PEAS, ASPARAGUS, AND FETA

Categories     Tomato     Vegetable     Appetizer     Vegetarian     Quick & Easy     High Fiber     Feta     Spring     Summer     Sugar Snap Pea     Bon Appétit     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 main-course servings

Number Of Ingredients 9



Farro Salad with Peas, Asparagus, and Feta image

Steps:

  • Cook farro in large saucepan of boiling salted water until just tender, about 10 minutes. Drain. Transfer to large bowl.
  • Meanwhile, cook asparagus and sugar snap peas in another saucepan of boiling salted water until crisp-tender, about 3 minutes. Drain. Add to farro with tomatoes, onion, and dill. Whisk oil and vinegar in small bowl. Season dressing with salt and pepper. Add dressing and feta to salad; toss to coat and serve.

1 1/2 cups semi-pearled farro
12 ounces asparagus, trimmed, cut into 1 1/2-inch lengths
1 8-ounce package sugar snap peas
12 ounces grape tomatoes, halved
1/2 cup chopped red onion
6 tablespoons chopped fresh dill
1/2 cup olive oil
1/4 cup Sherry wine vinegar
1 7-ounce package feta cheese, crumbled

CREAMY ASPARAGUS AND PEAS PASTA

This recipe is inspired by both Jaime Oliver's Creamy Shells and Peas recipe and a local restaurant's version. However, I've never been tempted to make Jaime's; I'm sure it tastes awesome but I decided to tweak it to my heart's content. Mine is very fast to make and very fresh tasting.

Provided by Judy

Categories     Meat and Poultry Recipes     Pork

Time 50m

Yield 6

Number Of Ingredients 9



Creamy Asparagus and Peas Pasta image

Steps:

  • Place bacon in a large saucepan and cook over medium-high heat until bacon is evenly browned, about 10 minutes. Stir occasionally while cooking. Drain the bacon grease from the pan, and transfer bacon to a paper towel-lined plate.
  • Bring a large pot of water to a boil and stir in asparagus and peas; stir occasionally and cook until the vegetables are slightly softened but still bright green, about 5 minutes. Drain and set aside.
  • Cook and stir onion until translucent over medium heat in the same pan as bacon, about 5 minutes; stir in asparagus, peas, and bacon pieces.
  • Squeeze lemon juice over the asparagus mixture; season with salt and black pepper.
  • Bring a large pot of salted water to a boil and stir in the fettuccine; cook, stirring often, until fettuccine are tender, about 5 minutes. Drain well.
  • Stir hot fettuccine into the pan with asparagus mixture over medium-low heat and toss gently to combine.
  • Stir in cream and bring mixture to a simmer.
  • Sprinkle cheese blend over the mixture and allow to stand until the cheese melts, about 5 minutes; stir cheese lightly into the fettuccine and vegetables to serve.

Nutrition Facts : Calories 423.2 calories, Carbohydrate 54.6 g, Cholesterol 91.1 mg, Fat 14 g, Fiber 6.8 g, Protein 20.8 g, SaturatedFat 7 g, Sodium 435.2 mg, Sugar 5.1 g

5 slices bacon, cut into 1/2-inch pieces
1 pound fresh asparagus, trimmed and cut into 1-inch pieces
½ pound fresh peas
1 onion, chopped
½ lemon, juiced
salt and ground black pepper to taste
1 pound fresh fettuccine pasta
3 tablespoons heavy cream
5 ounces shredded Italian three-cheese blend

PASTA PRIMAVERA WITH ASPARAGUS AND PEAS

This simple pasta primavera uses a combination of the earliest vegetables available in spring - asparagus, peas and spring onions - making it a true celebration of the season. The sauce works best with springy egg pasta, preferably homemade or a good purchased brand. Make sure not to overcook it; you need the chewy bite to stand up to the gently cooked vegetables. If you can't find good fresh English peas, you can substitute frozen peas, but don't add them until the last minute of cooking.

Provided by Melissa Clark

Categories     dinner, lunch, quick, pastas, main course

Time 20m

Yield 4 servings

Number Of Ingredients 13



Pasta Primavera With Asparagus and Peas image

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.

Nutrition Facts : @context http, Calories 553, UnsaturatedFat 6 grams, Carbohydrate 76 grams, Fat 18 grams, Fiber 7 grams, Protein 23 grams, SaturatedFat 10 grams, Sodium 576 milligrams, Sugar 8 grams, TransFat 0 grams

1/4 pound sugar snap peas, stems trimmed
1/2 pound asparagus, ends snapped
2 tablespoons unsalted butter
3/4 cup fresh English peas
1/4 cup thinly sliced spring onion, white part only (or use shallot)
2 garlic cloves, finely chopped
1/2 teaspoon fine sea salt, more as needed
Black pepper, more as needed
12 ounces fettuccine or tagliatelle, preferably fresh (see recipe)
2/3 cup grated Parmigiano-Reggiano, at room temperature
1/2 cup crème fraîche or whole milk Greek yogurt, at room temperature
3 tablespoons finely chopped parsley
1 tablespoon finely chopped tarragon

RICE SALAD WITH ASPARAGUS AND PEAS

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 1h25m

Number Of Ingredients 11



Rice Salad with Asparagus and Peas image

Steps:

  • Finely mince garlic and anchovies together with 1 teaspoon salt on a cutting board until a paste forms. Transfer to a bowl; whisk in vinegar and oil.
  • Cook rice in a pot of salted boiling water until tender, about 13 minutes. Add asparagus and peas; cook until crisp-tender, about 2 minutes. Drain and transfer to bowl with vinaigrette.
  • Add onion and radicchio, toss to combine, and season with salt. Let stand 30 minutes. Add basil, toss to combine, and let stand 30 minutes more before serving.

1 clove garlic
3 anchovy fillets
Coarse salt
1 tablespoon sherry vinegar
3 tablespoons extra-virgin olive oil
1 cup Arborio rice
6 ounces asparagus (about 1 bunch), trimmed and sliced 1 inch thick on the bias
1 cup fresh shelled or frozen peas
1/2 cup finely chopped red onion
4 ounces radicchio, finely shredded (about 1 1/4 cups)
1/2 cup julienned fresh basil leaves

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



Pea and Asparagus Salad image

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.

1/2 bunch (8 ounces) asparagus
1 1/2 cups shelled English peas, blanched
1/4 cup fresh mint leaves (torn, if large), plus more for serving
1/4 cup chopped toasted almonds, plus more for serving
2 tablespoons extra-virgin olive oil
2 tablespoons rice-wine vinegar
Kosher salt and freshly ground pepper

SHRIMP, FAVA BEAN, AND ASPARAGUS SALAD

Categories     Salad     Bean     Leafy Green     Mustard     Shellfish     Lunch     Lime     Shrimp     Asparagus     Spring     Healthy     Honey     Gourmet     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 6

Number Of Ingredients 14



Shrimp, Fava Bean, and Asparagus Salad image

Steps:

  • Make dressing:
  • In a small bowl whisk together honey, mustard, lime juice, and tarragon. Add oil in a stream, whisking until emulsified, and season with salt and pepper. Dressing may be prepared up to this point 1 day ahead and chilled, covered. Bring dressing to room temperature before proceeding. Stir in chives.
  • Have ready a large bowl of ice and cold water. In a large saucepan of boiling salted water cook favas until crisp-tender, about 2 1/2 minutes, and transfer with a slotted spoon to ice water to stop cooking. Drain favas in a colander and gently peel away outer skins. Transfer favas to a large serving bowl.
  • Have ready another large bowl of ice and cold water. Return water in pan to a boil and cook asparagus until crisp-tender, about 3 1/2 minutes. Transfer asparagus with slotted spoon to ice water to stop cooking. Drain asparagus in colander and pat dry with paper towels.
  • Return water in pan to a boil and cook shrimp until just cooked through, about 2 minutes. Transfer shrimp with slotted spoon to paper towels to cool.
  • In bowl with favas, toss together 1/3 cup dressing, asparagus, shrimp, mâche, frisée, and salt and pepper to taste. Drizzle salad with some of remaining dressing and garnish with chives.

For dressing
1 1/2 teaspoons honey
1 teaspoon Dijon mustard
1/4 cup fresh lime juice
1 tablespoon chopped fresh tarragon leaves
2/3 cup extra-virgin olive oil
1 tablespoon finely chopped fresh chives (wash and dry before chopping)
2 pounds fresh fava beans, shelled (about 1 cup)
1 pound thin asparagus, trimmed and cut diagonally into 2-inch pieces
1 pound medium shrimp (about 30), shelled and deveined
3 cups mâche* (lamb's-lettuce), rinsed and dried
1 1/2 cups frisée* (French curly endive), rinsed and dried
Garnish: 1 tablespoon finely chopped fresh chives
*available at specialty produce markets and some supermarkets

EASY AND TASTY PASTA WITH SHRIMP AND ASPARAGUS

I am completely addicted to this shrimp, asparagus, and pasta recipe. It is easy, yet elegant!

Provided by ILYTAT

Categories     Main Dish Recipes     Pasta     Shrimp

Time 30m

Yield 6

Number Of Ingredients 8



Easy and Tasty Pasta with Shrimp and Asparagus image

Steps:

  • Bring a large pot of water to a boil. Add pasta and cook, stirring occasionally, for 8 minutes. Add cooked shrimp. Cook until shrimp is heated through and pasta is tender yet firm to the bite, 2 to 3 minutes.
  • Meanwhile, heat olive oil in a large skillet over medium heat. Add asparagus and red pepper flakes; cook for 3 minutes, stirring frequently. Add garlic and continue to cook until asparagus is tender yet firm to the bite, another 4 to 5 minutes.
  • Drain pasta and shrimp; transfer to a large serving bowl. Add cooked asparagus and Parmesan cheese; stir well to combine. Season with salt and pepper and serve immediately.

Nutrition Facts : Calories 535 calories, Carbohydrate 58.3 g, Cholesterol 150.5 mg, Fat 21.7 g, Fiber 4.2 g, Protein 28.9 g, SaturatedFat 3.7 g, Sodium 252.4 mg, Sugar 4 g

1 (16 ounce) package penne pasta
1 pound cooked, ready-to-eat jumbo shrimp
½ cup olive oil
1 pound fresh asparagus, trimmed and cut into thirds
1 teaspoon red pepper flakes, or to taste
4 cloves garlic, finely chopped
¼ cup grated Parmesan cheese
salt and ground black pepper to taste

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



Asparagus & Snap Pea Salad image

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 :

2 pounds fresh asparagus, trimmed and cut into 1-inch pieces
DRESSING:
1/3 cup rice vinegar
2 tablespoons olive oil
1 tablespoon Dijon mustard
2 teaspoons sugar
1/2 teaspoon salt
1/4 teaspoon pepper
SALAD:
2 cups cherry tomatoes, halved
2 cups fresh sugar snap peas, cut into thirds
1 small sweet red pepper, finely chopped
1 small red onion, finely chopped
1 cup (4 ounces) crumbled feta or Gorgonzola cheese
1 cup glazed walnuts, coarsely chopped
2/3 cup dried cherries

PEA, ASPARAGUS AND ARUGULA CHOPPED SALAD

Provided by Amanda Hesser

Categories     project, salads and dressings

Time 30m

Yield 4 servings

Number Of Ingredients 12



Pea, Asparagus And Arugula Chopped Salad image

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

Sea salt
1/2 cup peas
6 spears asparagus, trimmed
1 tablespoon thinly sliced garlic chives, or chives and 1/2 small garlic clove, crushed
2 teaspoons white wine vinegar
1 teaspoon Dijon mustard
Freshly ground black pepper
3 tablespoons extra virgin olive oil
1 cup roughly chopped baby arugula
2 cups 1/4-inch slices lollo rosso or red leaf lettuce
1 tablespoon chopped tarragon
1 1/2-inch piece daikon radish, sliced into paper thin rounds with a vegetable peeler (cut rounds in half if larger than 1 inch in diameter)

SPRING PEA SALAD

This recipe is adapted from my favorite DR. Oetker vegetable cookbook "Gemuese Mal So Mal So".

Provided by Lori Mama

Categories     Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8



Spring Pea Salad image

Steps:

  • Place vegetables and ham into a bowl.
  • Combine the oil/lemon juice, salt and sugar in a jar with tight fitting lid and shake until you have a somewhat thick sauce.
  • Taste and adjust seasonings.
  • Pour over peas mixture and toss.
  • Let stand for 1/2 hour before serving.
  • Note: You can use fresh cooked peas/asparagus and lightly sauted mushrooms instead of the jarred/canned.

Nutrition Facts : Calories 224.8, Fat 12.9, SaturatedFat 3, Cholesterol 29.4, Sodium 243.6, Carbohydrate 14.2, Fiber 4.7, Sugar 5.9, Protein 15.1

125 g cooked ham, sliced and cut into strips
1 (250 g) can sliced mushrooms
1 (250 g) jar asparagus, cut into pieces
250 g frozen peas, thawed
2 tablespoons oil
2 tablespoons lemon juice
1/4 teaspoon salt
1/2 teaspoon sugar

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35 BRIGHT SALAD IDEAS FOR SPRING - TASTE OF HOME
35 Bright Salad Ideas for Spring. Nicole Doster Updated: Jan. 14, 2022. Irresistible spring salad recipes go way beyond lettuce. Think avocados, snap peas, cucumbers, asparagus and a rainbow of fruits. 1 / 35. Get this recipe! ⓘ. 0 seconds of 1 minute, 9 secondsVolume 0%. Press shift question mark to access a list of keyboard shortcuts.
From tasteofhome.com


SHRIMP, SUGAR SNAP PEA AND ASPARAGUS SALAD WITH CREAMY TARRAGON ...
Bring a large skillet half full with water to a boil; add 2 teaspoons of salt. Add asparagus; reduce heat to medium and cook 1 minute. Add sugar snap peas; cook until vegetables are crisp-tender, about 1 to 2 minutes more. Lift vegetables to a bowl; drain, rinse under cold water until cool and drain again. Reduce heat to medium-low; add shrimp.
From weightwatchers.com


ASPARAGUS AND SPRING ONION SALAD WITH SEVEN-MINUTE EGGS | FOOD …
Directions. Instructions Checklist. Step 1. Fill a large bowl with ice water; set aside. Bring 2 quarts water to a boil in a medium saucepan over medium-high. Stir in salt. Carefully add eggs ...
From foodandwine.com


ORECCHIETTE WITH ASPARAGUS AND PEAS - LIDIA
Cover with a lid. Uncover the asparagus, and at the same time add the orecchiette to the pasta water. Add the peas to the asparagus, and season with the salt. Toss to combine, and cook about 2 to 3 minutes. Add the scallions, stir, and add 1½ cups pasta water. Bring to a boil, and cook until reduced by about half, about 3 to 4 minutes.
From lidiasitaly.com


10 BEST PASTA WITH SHRIMP AND ASPARAGUS RECIPES - YUMMLY
Chicken, Lemon, and Green Asparagus Tagliatelle Casseroles et claviers. lemon, garlic clove, asparagus, tagliatelle, salt, ground black pepper and 2 more. Pasta Prima-Verde! AliceMizer. broad beans, lemon, bow-tie pasta, chopped fresh mint, chicken breast and 10 more.
From yummly.com


ASPARAGUS SHRIMP AND SPRING PEA SALAD BEST RECIPES
How to cook snow peas and shrimp salad? Directions. Cut the snow peas diagonally into 1/2-inch pieces, discarding the ends. In a large bowl, toss the shrimp, snow peas, radishes and scallions. In a small bowl, whisk the vinegar, both oils, the ginger and 1/2 teaspoon salt. Toss with the salad right before serving; top with sesame seeds.
From findrecipes.info


15+ SPRING SALAD RECIPES IN 20 MINUTES - EATINGWELL
Ingredients like strawberries, peas and asparagus are healthy and add a pop of color to your plate. Recipes like Kale & Strawberry Salad and Spring Vegetable Salad with Chicken & Buttermilk-Herb Dressing are bright, delicious and …
From eatingwell.com


ASPARAGUS, PEA AND CHICKPEA PASTA SALAD | LIFE'S SIMPLE INGREDIENT
Spring Pasta Salad. Fill a large pot of water and add a heavy pinch of salt. Bring to a boil on high heat and add in your trimmed asparagus and the peas. Cook for 2-3 minutes and using a slotted spoon, transfer cooked asparagus and peas to a large bowl of ice-cold water. What this does is enhance the color, flavor and softens the asparagus a ...
From lifessimpleingredient.com


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