Lemon Basil Asparagus and Peas is a quick and delicious side dish that is elegant enough for a dinner party but also simple enough for a weeknight meal. Perfect for spring and summer when asparagus and peas are at their best, this side dish can be served with simple grilled chicken for an easy meal, or alongside something special for Easter dinner or Mother’s Day brunch.
This recipe for Lemon Basil Asparagus and Peas uses one of my favourite techniques for cooking green vegetables – “blanching”. This cooking technique involves simmering vegetables in salted water just until bright green and tender crisp, then plunging the vegetables into ice water to immediately stop the cooking. The result of the instant cooling technique is vegetables that retain that perfect tender crisp texture, and their vibrant green colour. The cooked veggies can then be stored in the fridge until meal time, and quickly reheated, or served chilled or at room temperature.
Blanching is a favourite technique of mine for good reason. I love to host dinner parties, but they usually go something like this: I share a pre dinner cocktail with my guests and get deeply involved in conversation, and the next thing I know, I’ve steamed the asparagus into a mushy, muddy coloured mess. Since I know I have a habit of having fun at my own parties and getting distracted, I have learned to blanch the veggies to tender crisp perfection the day before and store them in the fridge until dinner time. Just before eating, I heat a little olive oil in a pan, add some crushed garlic and fresh herbs, and sauté until just reheated. Or, in the case of this recipe for Lemon Basil Asparagus and Peas, I let the vegetables come to room temperature, toss them with a fresh and delicious dressing and serve them lavishly garnished with lemon zest and basil leaves. It’s my secret for perfect, distraction-proof green veggies every time!
What goes in Lemon Basil Asparagus and Peas?
- Asparagus: This recipe is tops when fresh asparagus is in season in spring and summer. Look for firm stalks with tightly closed tips. Cooked until just tender crisp, they offer delicious texture and fresh flavour that pairs beautifully with the lemon basil dressing.
- Peas: Fresh or frozen peas work equally well in this recipe. Blanched until bright green and tender, these delicate veggies add fresh flavour to this dish.
- Kosher Salt: In this recipe we are using kosher salt in the blanching water to season the asparagus and peas from the inside out. The instructions suggest that the water water should be generously salted, but what does that mean exactly? How much salt to use will depend on how much water is in your pot. When I make this recipe, I use my 5 litre dutch oven (5 litres is a little more than 5 quarts), and fill it 3/4 of the way full with water. To the water I add 2 tablespoons of Kosher salt. The water should taste quite salty, but don’t worry, it won’t make the vegetables salty. The salted water will delicately season the veggies all the way through, and help to preserve their bright green colour. In all my recipes I use Diamond Crystal Kosher salt, which is less salty per volume than Morton’s or Windsor Kosher salts. If you use a brand other than Diamond Crystal, you will need less. Use about 1 tablespoon and gradually add a little more until the water tastes salty.
- Lemon Zest: For an extra burst of tangy, citrusy flavour, lemon zest is sprinkled over the finished dish. One lemon will give you about 1 tsp of zest. Remember when zesting lemons, to only remove the bright yellow part of the lemon peel. The bright yellow zest bursts with fresh lemon flavour whereas the pale yellow and white parts of the lemon rind (the pith) are bitter. To make quick work of zesting citrus, use a Microplane zester such as this one.
- Lemon slices, fresh basil leaves and freshly cracked black pepper: This dish is a thing of beauty! Garnished with fresh basil, lemon slices and freshly ground black pepper. it looks enticing and bursts with bright, fresh flavours.
- Lemon Basil Vinaigrette: This recipe uses our very popular Lemon Basil Vinaigrette to add zippy fresh flavour to this simple dish. This vinaigrette is easy to make in advance, making this dish a breeze to put together. Made with the bright flavours of lemon, basil, honey and olive oil, this tangy-sweet dressing is the perfect complement for the fresh asparagus and peas.
SERVING SUGGESTIONS
Lemon Basil Asparagus and Peas is a champion side dish, pairing beautifully with everything from grilled chicken, to roast beef, to baked salmon, to sautéed shrimp. It’s as comfortable at the brunch table as it is as dinner, pairing wonderfully with frittatas, omelettes and Egg Bites. Chop and combine any leftovers with cooked pasta and leftover Lemon Basil Vinaigrette for a show stopping pasta salad. (I like to use shells for that pasta salad because they trap the peas in every bite!) This Lemon Basil Asparagus and Peas recipe will be on my Easter table this year, along with a baked ham and Golden and Crispy Butter Roasted Fingerling Potatoes.
Lemon Basil Asparagus and Peas
Ingredients
- 1 bunch (about 680gr/ 1.5 lbs) fresh asparagus, woody ends snapped off
- Kosher salt
- 1/2 cup fresh or frozen peas
- Lemon Basil Dressing (see above for recipe)
- 1 tsp lemon zest
- lemon slices, fresh basil leaves and freshly cracked black pepper for garnish
Instructions
- Bring a large pot of water to a boil. Once the water is boiling, season it generously with kosher salt.
- While waiting for the water to boil, prepare two ice baths by filling one medium and one large bowl half way with ice cubes. Cover the ice cubes with cold water. Once the water has come to a boil, add the peas and cook for 1 minute, until peas are bright green and tender crisp. Use a fine mesh sieve to scoop the peas out of the water and immediately plunge them into the smaller of the two ice baths. (Don't pour out the boiling water as you will use it again to cook the asparagus.). Set the peas aside to cool completely in the ice bath.
- To the same pot of boiling water, add the asparagus and cook for 1-3 minutes until bright green and tender crisp. The length of time needed to cook the asparagus will be based on thickness. Very thin asparagus will take just one minute to cook, whereas thicker stalks will take longer. Once the asparagus have cooked to tender crisp, remove them from the boiling water and immediately plunge them into the larger of the two ice baths. Allow the asparagus to cool completely, adding more ice to the bowl if needed.
- Once the peas and asparagus have cooled completely, drain and pat dry. The recipe can be prepared up to this point up to 24 hours in advance. Store the peas and asparagus separately in paper towel-lined storage containers in the fridge until ready to use. Remove the asparagus and peas from the fridge 20 minutes in advance and allow to come to room temperature before proceeding with the recipe.
- Add the asparagus to a large bowl and drizzle with 2 Tbsp of the Lemon Basil Dressing, tossing to coat. Arrange the asparagus on a large, rimmed serving platter. Sprinkle the peas over the asparagus. Sprinkle the vegetables with the lemon zest, then garnish the platter with lemon slices, freshly ground black pepper and basil leaves. Serve immediately with remaining dressing.
Notes
- This recipe serves 4-6 people as a side dish. For larger gatherings, you can easily make twice as much by doubling the asparagus, peas and garnishes. The recipe for Lemon Basil Vinaigrette makes a generous 1/2 cup, so you will have enough to dress the vegetables without doubling the vinaigrette recipe.
RECIPE NOTES
- Fresh asparagus can be sandy, especially in the leafy tips. To prepare asparagus, briefly soak and swish the stalks in cool water to loosen any grit. To remove the woody part of the stem, hold the stalks near the base and bend gently. The stalks will naturally snap where the woody ends meet the tender, edible part.
