This post for SAUTÉED ASPARAGUS & PEAS is going to be as quick as the recipe. It is ridiculously easy and fast to make. The dish makes the most of the beautiful spring asparagus and peas popping up at the farmers markets. If you’re unable to locate fresh peas, frozen peas are a perfectly acceptable stand in (see notes below on adjusted cooking times).
It is a beautiful side dish with a variety of proteins. I’ve tucked leftovers into an omelet or topped on a salad.
SAUTÉED SPRING ASPARAGUS & PEAS
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
1 bundle asparagus, ends trimmed and cut into 1 inch pieces
1 cup fresh peas (frozen is fine. see notes for adjusted cooking time)
1 shallot, minced
1 tbsp olive oil
2 tbsp basil leaves, torn
salt & pepper to taste
heat olive oil in saute pan over medium heat.
add shallot and sweat until softened and translucent. do not brown.
add asparagus and peas. cook until asparagus is crisp tender and peas are cooked through – approx 5 minutes.
season with salt and pepper to taste.
transfer to serving plate. top with torn basil leaves and a squeeze of lemon and serve.
Frozen peas can be substituted for fresh. Thaw, and add to pan during last minute of cooking.
Basil can be substituted with other herbs. Tarragon, chervil, savory are terrific substitutions.