Dutch Oven Asparagus and Peas

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Dutch Oven Asparagus and Peas is made with simple, spring fresh ingredients that yields bright bold flavors with every bite.

The often maligned vegetables, asparagus and peas, come together in perfect harmony with leeks, bacon, fresh garden herbs, and a splash of brightening citrus. After all, what grows together goes together and this recipe is no exception.

Looking for more delicious side dish recipes? Try our Fondant Potatoes or Dutch Oven Cranberry Cashew Broccoli.

Close up shot of asparagus and peas tossed with bacon and herbs with half-cut lemon wedges as garnish in a red enameled cast iron pan.

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Why this recipe works
Recipe ingredients
Step-by-Step Directions
Additions, substitutions, and variations
Recipe FAQs
What to serve with Dutch Oven Asparagus and Peas
Other Related Cast Iron Recipes
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Why this recipe works

Cooking doesn't always have to be complex in order to have big flavor. Oftentimes, it's the simplest of ingredients in their season that are the best.

Modern food preservation methods have really perfected certain things like frozen peas. But nothing beats fresh, in-season asparagus.

While I truly advocate seasonally fresh asparagus, I tend to draw the line at having to shell fresh peas.

Plus when I do grow them in my garden, they rarely make it from the vine to the kitchen. We tend to eat them while picking other items. Oops! Frozen peas are my go-to almost every time when cooking.

Recipe ingredients

Asparagus — remove the woody stems by feeling for the natural bend in the stalk and snap it off. Cut the remaining stalk into 2-inch pieces.
Peas — We use frozen sweet peas. You can use fresh shelled sweet peas as well. Canned will work too, but we're not a big fan of their muted, mushy flavor.
Bacon — Cut one pound of bacon into small pieces. Fry in the Dutch oven until crispy. Drain the rendering, reserving a small amount in the Dutch oven.
Leeks — Leeks are finishing their 'fresh' season as asparagus and peas start theirs. This makes for a robust combination. Leeks are DIRTY. Then need to be thoroughly cleaned before cooking. Slice them then rinse under cool water removing all the debris.
Herbs and Seasonings — fresh tarragon, chives, and parsley along with salt and pepper. Finely chop the fresh herbs and set aside. To keep them from drying out, place a damp paper towel over the bowl and place them in the refrigerator until ready to use.
Butter — Butter, much like bacon, just makes everything better.
Lemon — Freshly squeezed lemon brightens and emboldens the flavor of each individual ingredient bringing the entire dish together.

The completed dish of peas, asparagus, bacon, leeks, garden herbs, and lemon in a red enameled Dutch oven.

Step-by-Step Directions

Step 1 — Bring a large pot of water to boil. Wash the asparagus. Firmly hold the woody bottom part of the stem and gently bend the stalk slowly moving up towards the tip. You will feel where it naturally wants to snap. Snap there. Discard the woody stems and cut the remaining stalk in 2-inch pieces.

Step 2 — Cut the leek in half, then slice both halves. Place the pieces in a sieve and rinse under cool water until all the dirt and debris is gone.

Step 3 — After chopping the bacon into the desired pieces, fry on medium-high heat in the Dutch oven.

Chopped bacon and leeks cooking together. — **Step 4**

Asparagus and peas blanching in boiling salted water. — **Step 4**

Step 4 — Add the leeks to the cooking bacon. If the bacon is not rendering enough fat (it happens), you may want to add a tablespoon of butter or olive oil to keep things from sticking.

Step 5 — Once the pot of water comes to a boil, generously salt the water and wait for it to return to a boil. Once the water has resumed boiling, add the asparagus. Blanch for one minute and then add the peas. Boil for an additional minute then drain and rinse under cold water.

Step 6 — Drain off all the excess renderings (if there is any) but you can leave a bit for flavor. Add the butter and melt.

Peas, bacon, leeks, and asparagus stirred together in the Dutch oven. — **Step 7**

Fresh herbs: tarragon, chives, and parsley added to the dish. — **Step 7**

Step 7 — Stir the blanched asparagus and peas into the bacon and leeks.

Step 8 — Add the fresh tarragon, chives, and parsley. Stir well making sure they are dispersed throughout the whole dish.

Step 9 — Sprinkle in the salt and pepper, stirring well. Squeeze the fresh lemon over the dish and stir. Toss in the fresh lemon as an added flourish. Serve and enjoy this Dutch Oven Asparagus and Peas.

Plated Asparagus and Peas garnished with a slice of lemon on a white plate.

Additions, substitutions, and variations

Add halved and sliced Brussels sprouts when adding the leeks.
Add sliced mushrooms to the bacon and leeks.
Use diced onion instead of leeks.
Use diced ham instead bacon.
Sprinkle red pepper flakes before adding the lemon for a slight kick.
Use diced green onions instead of chives.

Recipe FAQs

Can I used dried herbs instead of fresh?

Yes, you can. You'll only need about a ⅓ of the fresh amount. Except for the chives.

Will this dish taste good using frozen asparagus?

If you like frozen asparagus, then this dish will taste delicious using frozen asparagus.

I don't like tarragon, what else can I use?

You can use fresh basil, fresh mint, dried or fresh dill, fresh or dried oregano, or dried marjoram. Simply pick which you one you like and go with it. But don't use them all. That'd be overkill.

Do I have to boil the asparagus first, can't I just sauté it?

Absolutely. You'll need to add more butter to keep it sautéing and then add the peas about 2-3 minutes before the asparagus is done. Adding more butter if needed.