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Categories:Viewed: 13 - Published at: 2 years ago
Ingredients
- 14 cup finely chopped shallot (about 2)
- 3 tablespoons unsalted butter
- 2 lbs asparagus, trimmed and cut into 1-inch pieces
- 34 lb shelled fresh peas (2 1/2 cups, 1 3/4 pound in pods) or 1 (10 ounce) packagethawed frozen peas
- 12 teaspoon fine sea salt
- 34 cup torn basil leaves (about a handful)
Method
- 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.
