Sautéed Asparagus and Peas

$0.00 Cooking Fee
Serving Size: 5 ounces
Recipe adapted from:
Asparagus and peas prove the old adage: what grows together, goes together. This is the perfect side dish for spring!
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Ingredients Scale

Adjust the ingredients measurement scale here by changing this number. 10


  • 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.

Cook Times

Active Prep5
Hands-On Cook15
Hands-Off Cook0
Total Time20 minutes
Recipe Serving Size10



  • 5 tablespoon unsalted butter
  • 2/3 cup shallot minced
  • 2 pound asparagus for 10 servings - 2 bunches, thin, ends trimmed, cut into 1½-inch pieces on a diagonal
  • 14 ounce frozen peas thawed. For 10 servings feel free to have a few more ounces if any are left in the package.
  • 1 teaspoon Kosher salt more or less to taste
  • 1/2 teaspoon freshly ground black pepper more or less to taste
  • 2 teaspoon honey

Cooking Tools Required

12-inch saute pan, Cutting board, Measuring cups and spoons, Sharp Knives, Spatula
Reheating/Serving Instructions
Heat in a saute pan or in the microwave on medium until heated through.


Calories: 116kcal | Carbohydrates: 13g | Protein: 5g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 239mg | Potassium: 337mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1166IU | Vitamin C: 22mg | Calcium: 40mg | Iron: 3mg

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