Asparagus, Peas, and Basil (Piselli con Asparagi e Basilico)
A delicate spring vegetable medley combining tender asparagus and sweet peas, gently sautéed with shallots and butter, then finished with fresh basil for a bright Italian-inspired side dish.
6 servings
12 min
Ingredients
- •¼ cup finely chopped shallots (about 2)
- •3 tablespoons unsalted butter
- •2 pound asparagus, trimmed and cut into 1-inch pieces
- •¾ pound shelled fresh peas (2 1/2 cups; 1 3/4 pound in pods) or 1 (10-ounce) package thawed frozen peas
- •½ teaspoon fine sea salt
- •¾ cup torn basil leaves
Cooking Instructions
- 1.
Cook shallots in butter in a 12-inch heavy skillet over medium heat, stirring frequently, until just tender, about 4 minutes.
4 min
- 2.
Stir in asparagus, peas, sea salt, and 1/4 teaspoon pepper, then seal skillet with foil. Cook over medium heat until vegetables are tender but still slightly al dente, about 8 minutes. Stir in basil and sea salt to taste.
8 min
