Busy Family Meal Planning

Asparagus, peas, and basil

by Cyndi Lavin on June 17th, 2008

Photo by John Kernick

From the April issue of Gourmet comes this lovely merger of peas and asparagus by Ursula Ferrigno. The reviews are in, and the people love it! The amount below is to serve 6. I need to cut it back a bit for my family and it’s still delicious :-)

Asparagus, Peas, and Basil

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 frozen peas
1/2 teaspoon fine sea salt
Handful of torn basil leaves (about 3/4 cup)

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.

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POSTED IN: Make-Ahead Meals, Thirty Minute Meals, Vegetables