Asparagus & pea fricassé

Spring has arrived with my asparagus & pea fricassé

Yes, viewers. I do occasionally have recipes on my website that are not beige or entirely potato-based. I know, it’s absolutely shocking. Admittedly, they’re few and far between, but they do exist. 

Don’t panic though, because I haven’t completely left the world of potatoes behind. I still served this plate of greens alongside a honey chipotle dauphinois because the Potato Queen crown is not slipping on my watch. It’s not a proper meal without a carb in my opinion. 

That being said, this asparagus and pea fricassé is truly delicious. It’s bright, vibrant, and screams SPRING IS PENDING. You know that feeling when the sun comes out for five minutes and suddenly you want to eat something green and pretend you’ve got your life together? This is that dish. A nice little gateway dish to summer. 

Tell me more about this side…

This is one of those deceptively simple vegetable side dishes that delivers far more than you might expect. 

We’ve got buttery shallots, soft garlic, fresh asparagus, sweet garden peas and a light vegetable stock to bring it all together. Finished with salt and pepper (obviously). So it’s fresh, fragrant and packed with flavour. What more do you need?!

It’s the kind of dish that makes eating greens feel less like a chore and more like a reward. Especially when everything is coated in buttery, garlicky goodness. When in doubt, add butter and garlic. 

What is a fricassé?

A fricassé is a classic French-style dish where the chosen ingredients are gently cooking in butter and then are left to simmer away in stock or cream. 

For this recipe, we’re keeping it fresh and spring-ready with a lighter, green veggie-based version. It’s not heavy and not over complicated. Simple cooking but lots of flavour. Think of it as a slightly more sophisticated way of serving up buttery veg but with a fancier twist. 

What to serve this asparagus & pea fricassé with

I served mine with my harissa and chipotle chicken legs and a honey chipotle dauphinois, because balance is important and potatoes more so. 

If you’re looking for other serving ideas, this works really well with:

• Roast/grilled chicken (basically any chicken)
• Pan-fried salmon or white fish
• Lamb chops or a slow-cooked lamb dish
• A simple steak and some homemade chips 
• Crusty bread to soak up all that buttery sauce

You could also serve it as part of a bigger spread if you’re going all out with a Sunday roast or spring dinner. I personally enjoy Sunday roasts year round, so this is ideal in place of some of your standard roasted veg during the summer months. 

FAQs

How do I keep the asparagus from going soggy?

Don’t overcook it. You want it tender but still with a bit of bite. Keep an eye on it and avoid letting it go too soft. 

Can I make this dish ahead of time?

It’s best served fresh, but you can prep all your ingredients in advance to make cooking quicker.

Can I make this vegan?

Yep! Just swap the butter for a good quality plant-based alternative.

What herbs can I add?

Fresh herbs like parsley, tarragon or chives would work beautifully stirred through at the end.

Is this a healthy side dish?

It’s packed with greens and fresh ingredients, so it’s definitely on the lighter side, although we’re not pretending the butter isn’t there. Everything in moderation, babs!