• 6servings
  • 30minutes

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB6, H, D, E
MineralsNatrium, Chromium, Iron, Magnesium, Chlorine

Ingredients Jump to Instructions ↓

  1. 1/4 cup finely chopped shallots (about 2)

  2. 3 tablespoons unsalted butter

  3. 2 pound asparagus, trimmed and cut into 1-inch pieces

  4. 3/4 pound shelled fresh peas (2 1/2 cups; 1 3/4 pound in pods) or 1 (10-ounce) package thawed frozen peas

  5. 1/2 teaspoon fine sea salt

  6. Handful of torn basil leaves (about 3/4 cup)

Instructions Jump to Ingredients ↑

  1. Cook shallots in butter in a 12-inch heavy skillet over medium heat, stirring frequently, until just tender, about 4 minutes.

  2. 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.


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