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.