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Green Peas and Asparagus Recipe Pinterest

This easy recipe for green peas and asparagus is a very flavorful side dish to any meat or fish main. Here I made this dish with frozen peas and green asparagus, very handy, no thawing, ready to cook and delicious!

Frozen peas and green asparagus are a staple in my freezer, I try to always keep a pack of each. Frozen vegetables can be even fresher than the fresh vegetables you can buy at your supermarket because they mostly are prepped, frozen and packed right after being harvested on site.

I always buy my frozen vegetables raw, I find it very handy to just pick a handful of these or those, mix them with my in season fresh veggies, a great way to have your 5 vegetables portion every day. Frozen vegetables don’t need to be thawed and can be ready in minutes.

Yet there are a few vegetables that I find don’t freeze so well and will always buy fresh such as carrots, green beans or zucchini to name a few, I find that their texture is altered and really don’t like them. It’s not the case with green peas and green asparagus, they will taste just the same as fresh.

I like to start by cooking the green peas first as they will release more water than the asparagus, once most of the water is evaporated I add the asparagus cut in chunks, drizzle some wine and add a few dry porcini, they will rehydrate in the wine and you won’t lose any of their awesome flavor, lastly I add some heavy cream and it’s done, so good! If you want, you can add a few sundried tomatoes.

This green peas and asparagus is a great side to my Lemon Chicken Piccata or my Pork Tenderloin Creamy Herb Sauce. Please check my “main dishes” tag for more propositions.

  • 3 servings
  • Easy
  • 0 h 45

Recipe :

Ingredients:

1 pound (450 g.) frozen green peas

1 pound (450 g.) frozen green asparagus, cut in chunks

A handful of dried porcini

1 shallot or onion, finely chopped

Salt and pepper to taste

1/4 cup (60 ml) white wine

2/3 cup (120 ml) heavy cream

Some olive oil for cooking

Instructions:

Into a sauté pan, heat some olive oil on medium/high heat, add the chopped shallot and frozen green peas, cook until the released water has almost all evaporated

Add the dry porcini and asparagus chunks, keep the spears for later, add the wine, salt and pepper to taste, cook until the wine has reduced to half

Add the heavy cream and asparagus spears, bring to boil and cook for 1 minute, taste and adjust seasoning if necessary

Serve with your favorite meat or fish main dish

Enjoy!

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Comments (10)

Rated 5 out of 5 based on 1 voters
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Oooh! I love these with cream AND vino!! PEas and asparagus are our favorite so I can't wait to try your recipe!

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  2. 5 / 5
This comment was minimized by the moderator on the site

Thanks Beth, Everything's better with a little vino

This comment was minimized by the moderator on the site

Hi Patty, this really looks lovely! My frozen vegetables most often gets mushy.

This comment was minimized by the moderator on the site

Thanks so much! Some vegetables get mushy as soon as frozen I find, it's not the case with green peas and green asparagus unless overcooked obviously!

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This is so perfect for spring! I love the combination of peas and asparagus-- so much pretty green here. Can't wait to try.

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  2. 5 / 5
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Thanks Julie, glad you like this combo of flavors!

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What a wonderfully perfect spring side dish... The weather has definitely started to turn here and I am looking forward to dishes like this!

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  2. 5 / 5
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Thanks so much Brian, here by the Mediterranean coasts Spring has definitely arrived, time for ratatouille very soon

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This is a great way to add veggies to a meal. They look delicious and easy to make!

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  2. 5 / 5
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I love side dishes that come together quickly and are delicious. Pinning for later!

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  2. 5 / 5
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