Experience a delightful revival of a cherished classic with this new-fashioned Creamed Peas recipe, featuring tender spring peas and crisp asparagus enveloped in a fragrant garden herb cream sauce. Served simply over warm toast, this economical and comforting dish promises to captivate your taste buds and earn a spot in your culinary repertoire. It’s more than just a meal; it’s a testament to the timeless appeal of garden-fresh ingredients transformed into something truly extraordinary.
My grandmother was an extraordinary gardener, cultivating an abundance of fresh produce with remarkable skill and dedication. Beyond her prowess in the garden, she possessed an innate talent for transforming her harvest into truly beautiful and delicious meals. Her kitchen was a hub of seasonal cooking, always buzzing with the flavors and aromas of whatever was freshest from her plots.
During the peak of spring and early summer, when her garden was bursting with life, creamed peas and creamed asparagus were regular, much-anticipated features at her dinner table. Grandma often served this wholesome dish over slices of toasted bread, sometimes topped with chopped hard-boiled eggs, as a satisfying standalone meal. It was her go-to solution for utilizing her bountiful produce at its prime, offering a lightning-fast and incredibly flavorful way to feed her family.
While this updated creamed peas recipe shines brilliantly as a side dish for various entrées—from succulent grilled chicken and savory pork roast to glazed ham or tender beef—I find myself most drawn to enjoying it in its purest form: piled high over warm, crusty toast. In this presentation, it embodies all its garden-fresh charm, herb-laden richness, and irresistible creamy glory, a true celebration of spring.
Creamed Peas with Asparagus: A Springtime Symphony
You might be wondering, “Is this a creamed peas recipe, or is it a creamed asparagus recipe?” My answer is an enthusiastic, “Why not both?” The beauty of this dish lies in the harmonious combination of these two quintessential spring vegetables. They complement each other perfectly, bringing a balance of sweet earthiness from the peas and a slightly crisp, verdant note from the asparagus.
I adore having both these stalwarts of the spring garden present in generous abundance. If asparagus isn’t to your liking, or if you simply prefer a more traditional approach, you can certainly substitute the asparagus called for in the recipe with an equal amount of peas. However, I truly believe the asparagus and peas create a delightful interplay of flavors and textures in this creamed peas recipe, elevating it beyond the ordinary.
The Secret Ingredient: Fresh Garden Herbs
While many old-school creamed peas recipes traditionally omit fresh herbs, their inclusion in this modern rendition is a game-changer. The vibrant addition of fresh herbs and finely chopped green onions (also known as scallions) elevates this dish immeasurably, infusing it with layers of flavor and an unparalleled freshness that truly sets it apart.
Nothing announces “SUPER FRESH!” quite like a generous handful of fragrant aromatics. For this particular dish, you have the freedom to choose whichever herbs tantalize your palate. However, I’ve found that a thoughtful blend works wonders. My preferred combination includes a medley of fresh parsley, bright dill, aromatic basil, and a hint of fresh mint, all complemented by the mild sharpness of green onions.
A note of caution regarding mint: I specifically suggest “a little mint” because its strong flavor can easily dominate the dish. Aim for just a leaf or two within your chosen herb blend to provide a refreshing counterpoint without overpowering the other delicate flavors. This carefully balanced combination of herbs, swirled into the rich cream sauce, truly sings, transforming what might otherwise be a common dish into something truly magical and memorable.
Choosing Your Dairy: The Foundation of Flavor
When it comes to the milk for our creamed peas, I steadfastly recommend using whole milk. The full fat content of whole milk provides an incredible richness and a luxurious body to the sauce, making it wonderfully creamy and satisfying. It contributes significantly to the indulgent texture that defines classic creamed dishes.
I have also successfully prepared this dish using 2% milk, and the result was still quite good, albeit with a slightly lighter consistency. However, I have not experimented with any non-dairy milk alternatives, so I am unable to confidently advise on their suitability or performance in this specific recipe. If you do attempt it with a plant-based milk, I would suggest choosing one with a higher fat content, like full-fat oat milk or cashew milk, to best mimic the creaminess of dairy milk, and be mindful of potential flavor interactions.
Fresh, Frozen, or Canned: A Deep Dive into Vegetable Choices
I am undeniably a devotee of using freshly shelled peas in this creamed peas recipe whenever possible. The sweet, tender pop of fresh peas is simply unparalleled. However, this preference is by no means a strict requirement. This versatile dish can be enjoyed any time of year by opting for high-quality frozen peas and asparagus.
Frozen vegetables are one of the unsung heroes of the kitchen, consistently stocked in my freezer due to their incredible convenience and surprisingly excellent quality. When using frozen peas and frozen asparagus pieces, simply follow the package instructions for cooking them until tender-crisp. They maintain their texture and flavor remarkably well through the freezing process, making them an ideal substitute for fresh produce.
On the other hand, I can only recommend using canned peas and canned asparagus in cases of truly dire, absolute, creamed pea emergency. While such situations might arise, the primary drawback of canned vegetables is the significant degradation of their texture during the canning process. They often become overly soft and lose their vibrant color and fresh taste. In contrast, the texture of frozen peas and, yes, even frozen asparagus, remains impressively good. If you choose the frozen route, you can even simply toss the pre-cooked frozen vegetables directly into the warm cream sauce and heat them through gently until they are warmed to perfection.
Mastering the Art of Blanching Spring Vegetables
If you’re using fresh peas and fresh asparagus for our creamed peas recipe, a quick blanching step is essential before incorporating them into the dish. This technique helps to set their vibrant color, preserve their crisp-tender texture, and ensures they are perfectly cooked without becoming mushy in the sauce.
Blanching might sound intimidating, but it’s a remarkably straightforward process. All you need are three key components: a large pot of rapidly boiling, generously salted water, a colander or slotted spoon for draining, and a large bowl filled with ice water, often referred to as an “ice bath.”
Work with the chopped asparagus and peas one type of vegetable at a time to ensure even cooking. Carefully lower the vegetables into the boiling water. For peas, they will typically need only about 1 ½ to 2 minutes until they turn a bright, vivid green and begin to feel slightly tender. Asparagus pieces, depending on the thickness of their stalks, will require between 1 to 3 minutes to achieve the same bright green hue and tender-crisp texture. For thicker stalks, you might extend this to 4 or 5 minutes. The goal is to cook them just enough so they retain a slight bite, or “al dente” as chefs often say.
As soon as your vegetables reach that perfect bright green stage, promptly remove them from the boiling water using your colander or slotted spoon and immediately plunge them into the ice water bath. This crucial step, known as shocking, halts the cooking process instantly, preserving their vibrant color and preventing them from becoming overcooked and mushy. This precise control over their tenderness will make a significant difference in the final texture of your creamed peas and asparagus.
A key tip: The vegetables will only be gently heated through once added to the cream sauce, so ensure they are cooked to your desired level of tenderness during the blanching stage. If you prefer your vegetables on the softer side, you can extend the blanching time slightly – perhaps to 2 to 2 ½ minutes for peas and 2 to 5 minutes for asparagus, adjusting for stalk thickness. You can easily test the doneness of asparagus by inserting the tip of a sharp knife into a piece; if it penetrates easily, it’s perfectly tender. Conversely, to maintain that delightful al dente crunch, be vigilant and avoid overcooking during this initial blanching step.
Remember, the ultimate goal is peas that are al dente and asparagus that is just tender, retaining some of its natural crispness. This balance is what makes the dish truly outstanding.
Creamed Peas with Asparagus: The Full Recipe
This classic dish, reimagined with fresh herbs and crisp asparagus, is surprisingly simple to prepare and yields incredibly satisfying results. Follow these steps to create a rich, flavorful, and comforting meal that celebrates the bounty of spring.
Instructions
Begin by preparing your roux, the foundation of our creamy sauce. Place a medium saucepan or a stainless steel skillet over medium heat. Once hot, melt the butter in the pan. As the butter melts and begins to bubble, whisk in the all-purpose flour, kosher salt, ground black pepper, and onion powder until the mixture is completely smooth and forms a thick paste. Continue to cook this butter and flour mixture, whisking constantly, for exactly 1 minute. This crucial step cooks out the raw flour taste, ensuring a smooth and flavorful sauce. Next, slowly whisk in the milk, pouring it in a steady stream while continuously whisking to prevent lumps from forming.
Continue to cook and stir or whisk the mixture constantly. As it heats, it will gradually thicken. Bring the mixture to a gentle boil, then allow it to boil for 1 to 2 minutes, or until the sauce reaches your desired creamy consistency. Once the sauce is perfectly thickened, stir in the pre-cooked peas, blanched asparagus pieces, thinly sliced green onions, and your chosen fresh herbs. Reduce the heat to its absolute lowest setting. Gently stir and cook for just a few minutes, only until the peas and asparagus are thoroughly heated through. Be careful not to overcook them at this stage, as you want to maintain their tender-crisp texture and vibrant color.
Finally, taste the creamed peas and asparagus, and adjust the seasoning with additional salt and pepper if needed. Serve this delightful dish immediately, while it’s still warm and inviting.
This versatile creamed peas recipe can be enjoyed as a luxurious standalone side dish, perhaps alongside roasted meats or poultry, or served traditionally over warm toast, with or without a sprinkle of chopped hard-boiled eggs, for a wonderfully satisfying and economical meal. It’s comfort food at its finest, perfect for a cozy weeknight dinner or a special brunch.
Creamed Peas with Asparagus
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Rebecca Lindamood
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Equipment
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saucepan
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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 fresh parsley, dill, basil, and a leaf or two of mint
- Optional:
- Toast for serving
Instructions
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Place a saucepan or stainless steel skillet over medium heat. Melt the butter in the pan then whisk in the flour, salt, pepper, and onion powder until smooth. Continue cooking the butter and flour mixture, whisking constantly, for 1 minute, then slowly whisk in the milk.
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Cook and stir or whisk constantly until the mixture comes to a boil, then allow it to boil for 1 to 2 minutes, or until thickened. Stir in the peas, asparagus, green onions, and herbs and lower the heat as low as it can go. Stir and cook just until the peas and asparagus are heated through.
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Taste and adjust salt and pepper if needed, and serve immediately.
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This can be served as a stand alone side dish or served over toast with or without a chopped hard boiled egg as a meal.
Notes
Nutrition
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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