Sautéed Asparagus and Peas

Asparagus and peas prove the old adage: what grows together, goes together. This is the perfect side dish for spring! #Beans #creamy #garlic #Edamame #recipe

Asparagus and peas prove the old adage: what grows together, goes together. This is the perfect side dish for spring! #Beans #creamy #garlic #Edamame #recipe

There’s a useful adage: what grows together goes together. In other words, if fruits and vegetables grow in the same season and region, they’ll taste great together. Think tomatoes and basil, strawberries and rhubarb, bananas and coconut and — in this case — asparagus and peas. Plus, I always thing combining vegetables in a side dish dresses them up and makes them so much more interesting. Buttered peas, for instance, are a little boring to serve on their own, other than perhaps to children. But the addition of asparagus, cut into pretty bite-sized spears, transforms them into a company-worthy dish.

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Asparagus and peas prove the old adage: what grows together, goes together. This is the perfect side dish for spring!

Sautéed Asparagus and Peas , By Cook Health Coverage .

Asparagus and peas prove the old adage: what grows together, goes together. This is the perfect side dish for spring! #Beans #creamy #garlic #Edamame #recipe

Total time: 15 minutes
Servings: 4 Servings

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
• Salt
• Freshly ground black pepper
• 1 teaspoon honey

Instructions :

• Melt the butter in a medium saucepan over medium-low heat. Add the shallots and cook, stirring frequently, until soft and translucent, 4-5 minutes.
• Add the asparagus, ¼ 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 and cook about one minute more until the peas are warmed through. Add more salt and pepper to taste (I usually add about 1/8 teaspoon more salt and a few twists of pepper) and serve.
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