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16 asparagus recipes

From pastas to salads to sauces, some simple ideas from Stir It Up! bloggers for cooking up asparagus on the stove top, in the oven, or on the grill.

6. English peas, spring asparagus with lemon and capers

Courtesy of Anne K. Moore
Asparagus and tiny green peas are two of the delights of spring. Combine them with lemon and capers for a flavorful dish that will wow company or your family.

By Linda Weiss, Contributor

Serves 6

You can serve this recipe with the most elegant meal or you can serve it with rice for a vegetarian luncheon or supper. You can even make it a salad by adding your favorite dressing or a little mayonnaise to moisten it. Then serve it on Boston or Bibb lettuce. Enjoy.

1 pound petite English peas
1/2 pound of thin spring asparagus
2 tablespoons butter
2 tablespoons olive oil
2 tablespoons capers, drained
1 lemon, juiced

1. Cook the peas in a small amount of salted water until peas are very tender.

2. Drain the peas. Snap the asparagus at the woody stem end and even off the ends with a knife. Cut into 2-inch pieces. Place in salted boiling water for about a minute or until tender. Remove to an ice bath and then drain.

3. In a skillet, melt the butter with the olive oil. Let the butter start to sizzle and then put in the capers. Stir the capers and cook until they start to get brown. This will give them texture. Add the juice of the lemon and cook for about 1 minute, stirring constantly. Add the drained peas and asparagus and stir to mix well. Serve hot with slices of fresh lemon on top.

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