Lemony English Peas and Asparagus
Try this Lemony English Peas and Asparagus recipe, or contribute your own.
Try this Lemony English Peas and Asparagus recipe, or contribute your own.
- Carbohydrate 0.752 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 -4 serving (59g)
- Sodium 137.475 mg
- Sugar 0.752 g
- Trans Fat 0 g
- Calories 3 calories
Step-by-step
- Add the garlic, peas, asparagus and broth to the Instant Pot.
- Lock on the lid. Cook on Manual at low pressure for 2 minutes. When time is up, quick release the pressure.
- Add the lemon zest and juice and stir.
- Transfer to a bowl or plate. Garnish with nuts. Enjoy!
Lemon zest acts as the primary driver of brightness in this green vegetable dish, cutting through the natural sweetness of spring produce with essential aromatic oils. When cooking tender vegetables under pressure, managing the cooking window prevents the bright green color from degrading into a dull olive drab. Preserving crisp-tender textures relies entirely on immediate pressure release and precise timing.
- Cut asparagus spears into uniform one- to two-inch pieces so thicker base sections and thinner tips cook at an identical rate.
- Set the pressure cooker to low pressure for precisely two minutes to prevent the asparagus and peas from turning mushy.
- Perform an immediate manual quick release of the steam the exact second the timer sounds to halt residual cooking.
- Toast pine nuts or slivered almonds in a dry skillet over medium-low heat for three to five minutes until fragrant before using them as garnish.
Citrus juice added at the very end maintains its sharp acidity, which heat would otherwise diminish during the pressure cycle. Combining these elements creates a vibrant side dish finished with nutty crunch.
