Sautéed Asparagus & Peas
Quick, quick, quick, sauté, season and serve. Sparkle up a spring supper with this easy and tasty side dish. Don't over cook it! Originally found on Once Upon a Chef, serve it on any weeknight, or spoon it up for a holiday supper - tasty and pretty. What more do you want?
Check out another quick and easy dish - Roasted Broccoli with Olives and Raisins and more delicious Side Dishes.
Serves: 4
Time: 15 minutes
Ingredients
2 tablespoons unsalted butter
1/4 cup minced shallots
1 bunch thin asparagus spears, ends trimmed, cut into 1 1/2-inch pieces on a diagonal
1 cup thawed frozen peas
3/4 - 1 teaspoon salt
Freshly ground black pepper
1 - 3 teaspoons honey, according to your taste
Method
Cut the asparagus, discarding the woody ends, and mince the shallots.
Melt the butter in a medium saucepan over medium-low heat. Add the shallots and cook, stirring frequently, until soft and translucent, 3-4minutes.
Add the asparagus, 1/ 4 teaspoon salt and freshly ground black pepper to taste. Continue cooking over medium-low heat, stirring frequently so the shallots don't burn, for about 5 minutes or until tender-crisp.
Add the peas and honey (start with 1 teaspoon) and cook about one minute more until the peas are warmed through. Add more salt and pepper to taste.
Quick, quick, quick, sauté, season and serve. Sparkle up a spring supper with this easy and tasty side dish. Don't over cook it! Originally found on Once Upon a Chef, serve it on any weeknight, or spoon it up for a holiday supper - tasty and pretty. What more do you want?
Check out another quick and easy dish - Roasted Broccoli with Olives and Raisins and more delicious Side Dishes.
Serves: 4
Time: 15 minutes
Ingredients
2 tablespoons unsalted butter
1/4 cup minced shallots
1 bunch thin asparagus spears, ends trimmed, cut into 1 1/2-inch pieces on a diagonal
1 cup thawed frozen peas
3/4 - 1 teaspoon salt
Freshly ground black pepper
1 - 3 teaspoons honey, according to your taste
Method
Cut the asparagus, discarding the woody ends, and mince the shallots.
Melt the butter in a medium saucepan over medium-low heat. Add the shallots and cook, stirring frequently, until soft and translucent, 3-4minutes.
Add the asparagus, 1/ 4 teaspoon salt and freshly ground black pepper to taste. Continue cooking over medium-low heat, stirring frequently so the shallots don't burn, for about 5 minutes or until tender-crisp.
Add the peas and honey (start with 1 teaspoon) and cook about one minute more until the peas are warmed through. Add more salt and pepper to taste.