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Sautéed Asparagus and Peas

Serves 4


2 tablespoons unsalted butter
¼ cup minced shallots
1 bunch thin asparagus spears, ends trimmed and cut into 1½-inch pieces on a diagonal*
1 cup thawed frozen peas
Freshly ground black pepper
1 teaspoon honey


1. Melt butter in a medium saucepan over medium-low heat. Add shallots and cook, stirring frequently, until soft and translucent, about 4-5 minutes.

2. Add 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 al dente. Add 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.

*To trim asparagus, bend one spear near its base to see where it naturally snaps off. Use a knife to trim remaining spears to the same length.