Tender spring peas and asparagus come together in a bright garden-herb cream sauce in this updated take on old-fashioned creamed peas. Served over toast, this economical, fuss-free dish always wows.
My grandmother grew vegetables on a heroic scale and knew how to cook them simply and well. Creamed peas and creamed asparagus were regulars at her table when the garden was at its peak. She often served creamed peas over toast with chopped hard‑boiled eggs for a quick, satisfying meal.
Besides being a wonderful way to use abundant spring produce, this recipe comes together fast. Serve it as a side with grilled chicken, pork roast, ham or beef, or enjoy it on toast as a standalone, herb-forward green goddess of a meal.
Creamed Asparagus
If you’re wondering whether this is creamed peas or creamed asparagus—the answer is both. I love highlighting the best of spring, and peas and asparagus pair beautifully here. If you prefer one over the other, simply swap equal amounts as you like.
Creamed Peas Recipe
Classic creamed peas often lack fresh herbs, but adding a generous handful of aromatics lifts the dish into something vibrant and modern. Use a mix of parsley, dill, basil, green onions (scallions), and a leaf or two of mint—just a little, as mint can quickly overpower the other flavors.
Whole milk gives the sauce a rich body I like best, though 2% also works well. I haven’t tested non-dairy milks for this recipe, so I can’t recommend substitutes. Freshly shelled peas are ideal, but frozen peas and asparagus work wonderfully year-round; they retain good texture and are convenient. I don’t recommend canned vegetables unless you’re in a real pinch—the texture is usually inferior.
If you use frozen vegetables, simply cook them according to the package instructions or toss them directly into the sauce to heat through. If using fresh produce, blanching preserves color and texture—see the blanching notes below.
How to Blanch Vegetables
Blanching fresh peas and asparagus is quick and easy: bring a pot of salted water to a boil, have a colander or strainer ready and a bowl of ice water for shocking. Work with one vegetable at a time. Lower the peas or chopped asparagus into the boiling water until they turn bright green and begin to tenderize—about 1½ minutes for peas and 1 to 3 minutes for asparagus, depending on stalk thickness.
As soon as they’re bright green, drain and plunge them into ice water to stop the cooking. Because the vegetables will only be heated through in the cream sauce, you can extend the blanching time if you prefer a more tender result—about 2 to 2½ minutes for peas and up to 5 minutes for thicker asparagus stalks. Test asparagus with a sharp knife; it should give easily when tender.
Do not overcook the vegetables. Aim for peas that are al dente and asparagus that is just tender to preserve flavor, color, and texture.
Creamed Peas
Place a saucepan or stainless-steel skillet over medium heat. Melt the butter, then whisk in the flour, salt, pepper, and onion powder until smooth. Continue whisking and cook the roux for 1 minute, then gradually whisk in the milk.
Cook, stirring or whisking constantly, until the mixture comes to a boil. Allow it to boil 1 to 2 minutes, until thickened. Stir in the peas, asparagus, green onions, and fresh herbs. Reduce the heat as low as possible and stir just until the vegetables are heated through.
Taste and adjust seasoning, then serve immediately. Enjoy as a side or spooned over toast, with or without a chopped hard‑boiled egg for a simple meal.
Creamed Peas with Asparagus
Rebecca Lindamood
Equipment
- saucepan
- whisk
Ingredients
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- ½ teaspoon onion powder
- 2 cups milk
- 2 cups cooked peas see notes
- 2 cups cooked asparagus pieces see notes
- 4 green onions roots trimmed then thinly sliced
- ¼ cup fresh herbs any combination of parsley, dill, basil, and a leaf or two of mint
- Optional:
- Toast for serving
Instructions
- Place a saucepan or stainless-steel skillet over medium heat. Melt the butter, then whisk in the flour, salt, pepper, and onion powder until smooth. Continue whisking and cook the roux for 1 minute, then slowly whisk in the milk.
- Cook, stirring or whisking constantly, until the mixture comes to a boil. Allow it to boil 1 to 2 minutes, or until thickened. Stir in the peas, asparagus, green onions, and herbs. Reduce the heat to low and stir just until the vegetables are heated through.
- Taste and adjust salt and pepper if needed, then serve immediately.
- Serve as a side dish or over toast with or without a chopped hard‑boiled egg for a light meal.
Notes
Nutrition
Nutritional information is an estimate. Calculate nutrition based on the actual ingredients you use if needed.
