Best 3 Asparagus Mushrooms And Peas Recipes

Asparagus, mushrooms, and peas are a delicious combination of flavors and textures that can be enjoyed in a variety of dishes. Whether you're looking for a quick and easy side dish or a more elaborate main course, there's an asparagus, mushroom, and pea recipe out there to suit your needs. In this article, we'll share some of our favorite recipes for cooking these three ingredients together, so you can enjoy their deliciousness all season long.

Check out the recipes below so you can choose the best recipe for yourself!

CREAMY FETTUCCINE WITH PROSCIUTTO, ASPARAGUS, MUSHROOMS, AND PEAS

Creamy Fettuccine with Prosciutto, Asparagus, Mushrooms, and Peas image

Categories Milk/Cream Pasta Quick & Easy Parmesan Asparagus Pea Spring Prosciutto Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 10

Ingredients

8 ounces thin asparagus, trimmed, cut into 1/2-inch lengths
1/4 cup (1/2 stick) unsalted butter
4 ounces thinly sliced prosciutto, cut into 1/4-inch strips
8 ounces crimini mushrooms, sliced
1 cup frozen petite peas, thawed
1 cup whipping cream
16 cherry tomatoes, halved
1 pound fettuccine
2/3 cup grated Parmesan cheese (about 2 ounces)
1/4 cup chopped fresh chives

Steps:

Cook asparagus in large pot of boiling salted water until crisp-tender, about 3 minutes. Using slotted spoon, transfer to bowl; set aside. Reserve water in pot.
Melt butter in large skillet over medium-low heat. Add prosciutto and stir 1 minute. Add mushrooms and sauté until golden, about 3 minutes. Add asparagus, peas, and cream and simmer until cream is reduced by 1/3, about 2 minutes. Turn off heat. Mix in cherry tomatoes.
Bring reserved water in pot to boil. Add pasta and cook until tender but still firm to bite, stirring occasionally. Drain. Add pasta to skillet with sauce and toss to coat over low heat. Season to taste with salt and pepper. Remove from heat. Stir in cheese. Transfer to large bowl; sprinkle with chives and serve.

ASPARAGUS, MUSHROOMS AND PEAS

Asparagus, Mushrooms and Peas image

Crisp-tender vegetables are tossed in a tangy dressing that has just a hint of sweetness from maple syrup. The fresh, spring medley compliments any meat entree.-Kristy Williams, Wembley, Alberta

Provided by Taste of Home

Categories Side Dishes

Time 15m

Yield 6 servings.

Number Of Ingredients 7

Ingredients

1/2 pound fresh asparagus, cut into 2-inch pieces
1/2 pound sliced fresh mushrooms
1 cup fresh or frozen peas
1 tablespoon olive oil
1/4 cup balsamic vinegar
1/4 cup maple syrup
2 teaspoons snipped fresh dill

Steps:

In a large skillet, saute the asparagus, mushrooms and peas in oil until tender. Add the vinegar, syrup and dill; heat through. Serve with a slotted spoon.

Nutrition Facts : Calories 95 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 9mg sodium, Carbohydrate 16g carbohydrate (12g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges

FETTUCCINE WITH PROSCIUTTO, ASPARAGUS, MUSHROOMS, AND PEAS

FETTUCCINE WITH PROSCIUTTO, ASPARAGUS, MUSHROOMS, AND PEAS image

Categories Pasta

Yield 4

Number Of Ingredients 13

Ingredients

Fettuccine with Prosciutto, Asparagus, Mushrooms, and Peas
(Fettuccine con Prosciutto, Asparagi, Funghi e Piselli)
Ingredients:
8 ounces thin asparagus, trimmed, cut into 1/2-inch lengths
1/4 cup (1/2 stick) unsalted butter
4 ounces thinly sliced prosciutto, cut into 1/4-inch strips
8 ounces crimini mushrooms, sliced
1 cup frozen petite peas, thawed
1 cup whipping cream
16 cherry tomatoes, halved
1 lb fettuccine pasta
2/3 cup grated Parmigiano cheese (about 2 ounces)
1/4 cup chopped fresh chives

Steps:

Cook asparagus in large pot of boiling salted water until crisp-tender, about 3 minutes. Using slotted spoon, transfer to bowl; set aside. Reserve water in pot. Melt butter in large skillet over medium-low heat. Add prosciutto and stir 1 minute. Add mushrooms and saute until golden, about 3 minutes. Add asparagus, peas, and cream and simmer until cream is reduced by 1/3, about 2 minutes. Turn off heat. Mix in cherry tomatoes. Bring reserved water in pot to boil. Add pasta and cook until 'al dente', stirring occasionally. Drain. Add pasta to skillet with sauce and toss to coat over low heat. Season to taste with salt and pepper. Remove from heat. Stir in cheese. Transfer to large bowl; sprinkle with chives and serve. Makes 6 servings.

Tips:

Choose fresh, seasonal vegetables. Asparagus, mushrooms, and peas are all at their best in the spring and summer months. Look for vegetables that are brightly colored and free of blemishes.
Prepare the vegetables properly. Asparagus should be trimmed and peeled, mushrooms should be cleaned and sliced, and peas should be shelled. Be sure to wash the vegetables thoroughly before cooking.
Cook the vegetables to your desired doneness. Asparagus and peas should be cooked until they are tender but still slightly crisp. Mushrooms can be cooked until they are soft or slightly browned.
Season the vegetables with salt and pepper to taste. You can also add other seasonings, such as garlic, onion, or herbs.
Serve the vegetables immediately. Asparagus, mushrooms, and peas are best served fresh and hot. You can garnish the vegetables with chopped parsley or chives.

Conclusion:

Asparagus, mushrooms, and peas are a delicious and versatile combination of vegetables. They can be cooked in a variety of ways and are a great addition to any meal. Whether you're looking for a quick and easy side dish or a more elaborate main course, these recipes have something for everyone. So next time you're looking for a healthy and flavorful meal, give one of these recipes a try!