Yield: 6 servings
Nothing says Spring like asparagus and peas. This dish is fresh, vibrant, green, simple - and delicious! You can shell the peas and prepare the asparagus a day ahead and store them in the refrigerator.
Ingredients:
- 1/4 cup finely chopped shallots (about 2)
- 3 tablespoons unsalted butter
- 2 pound asparagus, trimmed and cut into 1-inch pieces
- 3/4 pound shelled fresh peas (2 1/2 cups; 1 3/4 pound in pods) or 1 (10-ounce) package thawed frozen peas
- 1/2 teaspoon fine sea salt
- Handful of torn basil leaves (about 3/4 cup)
Procedure:
- Cook shallots in butter in a 12-inch heavy skillet over medium heat, stirring frequently, until just tender, about 4 minutes.
- Stir in asparagus, peas, sea salt, and 1/4 teaspoon pepper, then seal skillet with foil. Cook over medium heat until vegetables are tender but still slightly al dente, about 8 minutes. Stir in basil and sea salt to taste.
Source: Epicurious.com
