0.25 cup finely chopped shallots (about 2)
2 tbsp & 1 tsp extra virgin olive oil
2 lbs asparagus, trimmed and cut into 1-inch pieces
0.75 lb shelled fresh peas or 1 (10 oz) pkg frozen peas, thawed
0.50 tsp Sea Salt
Handful torn basil leaves (about 3/4 cup)
1
Cook shallots in olive oil in a skillet over medium heat, stirring frequently, until just tender, about 4 minutes.
2
Stir in asparagus, peas, salt, and ¼ teaspoon pepper, then cover.
Ingredients
0.25 cup finely chopped shallots (about 2)
2 tbsp & 1 tsp extra virgin olive oil
2 lbs asparagus, trimmed and cut into 1-inch pieces
0.75 lb shelled fresh peas or 1 (10 oz) pkg frozen peas, thawed
0.50 tsp Sea Salt
Handful torn basil leaves (about 3/4 cup)
Directions
1
Cook shallots in olive oil in a skillet over medium heat, stirring frequently, until just tender, about 4 minutes.
2
Stir in asparagus, peas, salt, and ¼ teaspoon pepper, then cover.