Asparagus, Peas and Basil
(Adapted from Gourmet )
1 1/2 tablespoons olive oil
1/4 cup finely chopped shallots
2 pounds asparagus, trimmed and sliced diagonally into 1" pieces
10 ounces thawed frozen peas
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
3/4 cup torn fresh basil leaves
In a large skillet, over medium, sauté shallots in olive oil and cook until tender, about 4 minutes. Stir in asparagus, peas, salt and pepper - seal skillet tightly with foil. Continue to cook until the vegetables are tender but still slightly al dente, about 4 to 6 minutes. Stir in basil - season with additional salt to taste.
Makes about 4 to 6 servings.
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Topic: Asparagus, Peas and Basil (Read 4399 times)
