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Green Peas and Asparagus Recipe Pinterest

This easy green peas and asparagus recipe is a very flavorful side dish to any meat or fish main. For this recipe I used frozen peas and frozen green asparagus, so 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 :


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


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