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White Beans with Greens and Lemon
Lemony English Peas and Asparagus
| By : |
| Prep Time | 1 minutes |
| Cook Time | 3 minutes |
| Servings |
2-4 servings
|
Ingredients
- 1-2 cloves garlic minced
- 2 cups English peas fresh, or frozen unthawed,
- 2 cups asparagus cut into
1 to 2-inch pieces - 1/2 cup vegetable broth
- 1 lemon zested and juiced
- 2-3 tablespoons pine nuts or slivered almonds, toasted
Ingredients
|
Instructions
- 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!
Recipe Notes
Photo Credit: Kathy Hester
Jill is a vegetable and plant-food cooking expert, in vegetarian, vegan and gluten-free eating. Her specialty is vegan pressure cooking- on the stove top or with the Instant Pot. She has been teaching cooking at Santa Rosa Junior College for more than 25 years and at conferences across the country including Vegetarian Summerfest, Sonoma County VegFest, Arizona Vegfest, NW Vegfest and the Boston Vegetarian Food Festival. She is the famous author of Vegan Under Pressure and has written three other award winning cookbooks.
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Great flavor, but the asparagus and half of the peas (probably the ones touching the broth) were mushy. The other peas were perfect. I’ll try it again either with thicker asparagus or will release the pressure as soon as it locks.
I made this with green beans instead of peas and it was delicious! I know some people commented that peas came out too soft but grean beans along side the asparagus was great! I’ll make this again for sure.
I made it only with asparagus and the liquid burned a little at the bottom. The asparagas was cooked good.