[Update my dinner status], I'm making this tonight.
6 chefs marked this as Favorite
Servings: 6 Servings
Total Time (median): tell us
US/Metric: [convert to metric]
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
- 1/2 teaspoon fine sea salt
- Handful of torn basil leaves
Preparation
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.
Cooks' note: Peas can be shelled and asparagus cut 1 day ahead and chilled, covered.
