Sautéed Asparagus and Peas

Serving Size: 10

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

Recipe by: Jenn Segal

Active Prep5

Hands-On Cook15

Hands-Off Cook0

Passive0

Total Time20

Recipe Serving Size10

12-inch saute pan, Cutting board, Measuring cups and spoons, Sharp Knives, Spatula

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

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.

Reheating Instructions

Heat in a saute pan or in the microwave on medium until heated through.