SPRING VEGETABLE SALAD WITH ASPARAGUS, PEAS AND RADISHES
Steps:
- Blanch peas if needed: If using fresh or frozen peas that are sweet and tender, leave them as is and add into a large bowl. If the peas are a bit starchy, blanch in a pot of salted boiling water until just tender, 2 to 3 minutes. Drain peas, and immerse in ice water, then drain and put in a large serving bowl. Set aside.
Nutrition Facts : Calories 155 kcal, Carbohydrate 6 g, Cholesterol 6 mg, Fiber 2 g, Protein 3 g, SaturatedFat 3 g, Sodium 196 mg, Sugar 2 g, Fat 14 g, UnsaturatedFat 0 g
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.
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
SNOW PEA ASPARAGUS STIR-FRY
Add a taste of the Orient to your menu with Joy Beck's snappy side dish. She accents the veggies with the vibrant flavor of ginger, making it a favorite in her Cincinnati, Ohio home.
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- In a small skillet, stir-fry asparagus and peas in butter and oil for 2 minutes. Add ginger and garlic powder; stir-fry 1 minute longer. , Combine soy sauce and water; stir into skillet. Cook for 1-2 minutes or until vegetables are tender.
Nutrition Facts :
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.
ASIAN ASPARAGUS SALAD
A delightful change of pace from hot vegetable side dishes, this lovely asparagus salad gets an Asian twist with a simple marinade and sesame seeds. Once you try it, you'll serve it time and again. -Linda Hutton, Hayden, Idaho
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a saucepan, cook the asparagus in a small amount of water until crisp-tender, about 3-4 minutes. Drain well and place in a large bowl. , Combine the soy sauce, oil, vinegar, sugar, sesame seeds, ginger and cumin; pour over asparagus and toss to coat. Cover and chill for 1 hour. Drain before serving.
Nutrition Facts :
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
More about "asain snow peas and asparagus salad food"
TRIPLE-PEA AND ASPARAGUS SALAD WITH FETA-MINT DRESSING
From foodandwine.com
3.7/5 (3)Total Time 30 mins
SPRING SALAD OF ASPARAGUS, RAMPS, SNAP PEAS, AND PEAS
ASIAN-INSPIRED PASTA SALAD WITH ASPARAGUS, SNOW PEAS, …
From recipes.heart.org
Servings 6Calories 400 per serving
ASPARAGUS AND SNOW PEA SALAD WITH LIME VINAIGRETTE AND …
From delish.com
CHILLED ASPARAGUS, SNAP PEA & SOBA NOODLE SALAD
From foodnetwork.ca
ASIAN SNOW PEA SALAD - RECIPE FROM HARRIS FARM
From harrisfarm.com.au
ASPARAGUS, PEA AND MINT SALAD | WILLIAMS SONOMA
From williams-sonoma.com
PESTO PASTA WITH ASPARAGUS AND PEAS - SKINNYTASTE
From skinnytaste.com
ASPARAGUS AND WOMBOK SALAD RECIPE | COLES
From coles.com.au
SNOW PEAS WITH CHINESE SAUSAGE - THE WOKS OF LIFE
From thewoksoflife.com
CRISPY COCONUT, ASPARAGUS AND GREEN BEAN SALAD RECIPE
From cooking.nytimes.com
ASIAN-INSPIRED PASTA SALAD WITH ASPARAGUS, SNOW PEAS, …
From cpr.heart.org
5 MINUTE ASIAN SNAP PEA SALAD - THE WANDERLUST KITCHEN
From thewanderlustkitchen.com
ASIAN-INSPIRED PASTA SALAD WITH ASPARAGUS, SNOW PEAS, AND AVOCADO
From sitecore93stagerecipes.heart.org
ASIAN-INSPIRED PASTA SALAD WITH ASPARAGUS, SNOW PEAS, AND
From sitecore93prodrecipes.heart.org
STARCHEFS - FARRO SALAD | CHEF NIVEN PATEL OF MAMEY
From starchefs.com
PERFECT SNOW PEA RECIPES - FOOD NETWORK CANADA
From foodnetwork.ca
PEA AND ASPARAGUS SALAD | GOURMANDE IN THE KITCHEN
From gourmandeinthekitchen.com
ASPARAGUS AND SNOW PEA SALAD - ABC EVERYDAY
From abc.net.au
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love