Spring is the season of fresh veggies, enticing us with their unique flavor and endless possibilities of preparation. If you are a fan of homemade meals, you have arrived at the perfect article. In the post below, we will present several mouth-watering recipes with peas and asparagus. Enjoy the new preparation methods and do not hesitate to give all of these recipes a try. All of the dishes are creative, not to mention they will fill your kitchen with wonderful aromas.
“Spring is the season of fresh veggies,
enticing us with their unique flavor and
endless possibilities of preparation.”
#1 Pea Pancakes
Ingredients: Sugar snap peas (4 oz.), shelled English peas (1/2 cup),coconut milk (2 tbsp.), coconut cream (1 tbsp.), vegan egg replacer (1, large), all-purpose flour (1/4 cup), coconut palm sugar (1/4 tsp.), sea salt (1/4 tsp.), baking powder (1/2 tsp.), unsalted vegan butter (for cooking).
You might not be aware of this but peas are among the best brain foods, so you should consider preparing this recipe. Begin by cooking the sugar snap peas and the shelled English peas, into two separate pots (use salted water). Mix the cooled sugar snap peas with milk, using a blender. Add the coconut cream and vegan egg replacer, then the dry ingredients (flour, sugar, salt and baking powder). Process the English peas and add them to the mixture. Cook the pancakes in a heated skillet, using unsalted vegan butter. Serve and enjoy!
#2 Asparagus with Mustard Seeds & Roasted Shallots
Ingredients: Extra virgin olive oil (6 tbsp.), shallots (2, large), sea salt (1/4 tsp.), lemon juice (1 tbsp.), red wine vinegar (1 tsp.), mustard (2 tsp.), asparagus (8 oz.), black mustard seeds (1 tbsp.), vegetable stock (2 tbsp.).
This recipe is excellent for pregnant women, and it can even be transformed into a good brunch, helping you deal with morning sickness. You can begin preparing the recipe by cooking the sliced shallots in a heated pan. Set them aside and make the vinaigrette, by mixing the lemon juice with the vinegar, mustard, and salt. Add the olive oil gradually. Cook the asparagus in a heated skillet, adding the shallots. Toast the black mustard seeds and add the vegetable stock at the end (this will prevent browning). Serve the asparagus with the cooked shallots, vinaigrette and mustard seeds. Enjoy!
#3 Asparagus & Sweet Peas Pickles
Ingredients: Brine – white vinegar or vinegar of choice (1/3 cup, distilled), water (1/2 cup), lemon (1, zest + juice), tarragon/dill (3-4 sprigs, fresh), coconut palm or raw unrefined cane sugar (2 tbsp.), ginger (1 piece, julienned), fennel seeds (1 tsp.), dill seeds (1 tsp.), sea salt (1 tsp.), black pepper (1/2 tsp.), red pepper flakes (1 pinch, crushed). You will also need ½ lb of asparagus and an equal amount of sweet peas for pickling. You can also add colorful corn and carrots to your pickle brine.
This recipe is as easy to make as it is delicious to the taste. Begin by combining the ingredients for the brine into a bowl, making sure that everything is mixed well. Pour the brine into containers, taking out the ginger and seeds. Add the asparagus and sweet peas to the bottles, using the remaining brine to cover the vegetables. Store and enjoy at a later date.
#4 Pasta Primavera with Asparagus, Sweet Peas & Kale
Ingredients: Penne (8 oz.), snap peas (8 oz.), asparagus (1 bunch), broccoli (1 bunch, small), extra virgin olive oil (1/3 cup), sweet red pepper (1 small), mushrooms (1 pound), chives (1 bunch, large), lemon (zest + juice), pepper (1/4 tsp.), sea salt (1/4 tsp.), tarragon (1 tbsp.), vegan parmesan cheese (1/4 cup).
There is nothing lovelier than a fresh dish of pasta, combined with delicious green veggies. You can begin preparing this recipe by cooking the pasta, according to the instructions on the package. While boiling, take another pot and cook the peas, asparagus, mushrooms, red pepper and broccoli. Drain both the pasta and the veggies, setting them aside.
For the next step, mix the olive oil with the chives, lemon zest & juice, salt, and pepper. Mix everything with the help of a blender, adding a little bit of water. Transfer to a large bowl, adding the fresh tarragon and a little bit of olive oil. Incorporate the pasta and the cheese, seasoning with salt and pepper. Serve and enjoy. Topping suggestions: vegan parmesan cheese, fresh chives.
#5 Sautéed Asparagus & Peas
Ingredients: Unsalted vegan butter (2 tbsp.), shallots (1/4 cup, minced), asparagus (1 bunch), frozen peas (1 cup), sea salt (1/4 tsp.), black pepper (1/4 tsp.), maple syrup (1 tsp.).
This recipe is as fresh as it gets, being perfect for a spring lunch on a sunny day. You can begin preparing this recipe by melting the butter in a saucepan. Cook the minced shallots, until they turn translucent. Add the asparagus, seasoning with salt and pepper to taste. For the next step, add the peas and the maple syrup, cooking everything for about one minute more. Season with more salt and pepper, if necessary. For a delightful meal, the sauteed asparagus and peas can be served over rice noodles and garnished with sweet red pepper and strawberries. Transfer to serving plates and enjoy!
These are some of the most delicious recipes you can consider preparing this spring, containing peas, asparagus or both. As you have seen, these are easy to prepare, being perfect for quick lunches or dinners. They provide you with all the nutrients you need this spring–and a rich, intense flavor at the same time. Test your creativity in the kitchen by trying out these delicious recipes!
About the Author
Meighan Sembrano is an enthusiastic and passionate writer. She is a contributor to Consumer Health Digest. She has expertise in beauty and skin care articles and also contributed in the health and fitness field. You can follow Meighan on Twitter and Facebook.
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