Karen B's Sauteed Peas and Asparagus

Foodista Cookbook Entry

Category: Side Dishes | Blog URL: http://karenbcookingmadeeasy.blogspot.com/2009/06/sauteed-peas-and-asparagus.html

This recipe was entered in The Foodista Best of Food Blogs Cookbook contest, a compilation of the world’s best food blogs which was published in Fall 2010.

Ingredients

Ingredients:
inch One green onion sliced half and chopped
inch One handful of asparagus sliced ½ inch slices
One garlic clove finely chopped
small One handful of fresh Italian parsley chopped
Salt
Fresh Ground Pepper

Preparation

1
In large skillet or fry pan on medium heat add three tablespoons olive oil, chopped garlic, chopped green onion stir until garlic starts to infuse in the oil but not turn brown. You should be able to smell it at this point.
2
Add the peas and asparagus, season with salt, pepper, chicken stock and saute until the asparagus reaches your desired tenderness, add the chopped parsley, toss and serve.
3
You can omit the asparagus and just use peas if you prefer.

Tools

 



About

This is a new twist on plain old peas! Sauteed Peas are very easy to make and taste so much better than simmered in water.

Ingredients:
1/2 of a large Package (or one small package) of frozen Sweet Green Peas
One Green Onion Sliced in half and chopped
One Handful of Asparagus sliced in 1/2 inch slices
One Garlic Clove finely chopped
One small handful of Fresh Italian Parsley chopped
1/2 16 oz. can of Chicken Stock
Salt
Fresh Ground Pepper
Olive Oil
In large skillet or fry pan on medium heat add three tablespoons Olive Oil, Chopped Garlic, Chopped Green onion stir until garlic starts to infuse in the oil but not turn brown. You should be able to smell it at this point.

Add the Peas and Asparagus, season with Salt, Pepper, Chicken Stock and saute until the Asparagus reaches your desired tenderness, add the chopped Parsley, toss and serve.

You can omit the Asparagus and just use peas if you prefer.

Serves (4)

Enjoy!

Yield:

1 servings

Added:

February 7, 2010

Creator:

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