Springtime Sautéed Asparagus & Peas
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—peas and asparagus. Plus, I always think combining vegetables in a side dish dresses them up and makes them so much more interesting. Buttered peas, for instance, are a little boring served on their own, other than perhaps to children. But the addition of asparagus, cut into pretty bite-sized lengths, transforms them into a company-worthy dish.
- 2 tablespoons unsalted butter
- ¼ cup minced shallots
- 1 bunch thin asparagus spears, ends trimmed and cut into 1½‑inch pieces on a diagonal
- ¼ teaspoon salt
- Freshly ground black pepper
- 1 cup frozen peas, thawed
- 1 teaspoon honey
- In a medium saucepan, melt the butter over medium-low heat. Add the shallots and cook, stirring frequently, until soft and translucent, 4 to 5 minutes. Add the asparagus, salt and a few grinds of pepper. 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 for about 1 minute more, until the peas are warmed through. Taste and adjust the seasoning, if necessary. Transfer to a platter and serve.
- Pro Tip: When you bend an asparagus spear, it snaps at exactly the spot where the tough stalk meets the tender spear. Test one spear to see where it breaks; then, keeping the rest of the bundle together with the rubber band, cut the ends off all at once at the same spot with a sharp knife. This saves you from having to chop each one individually.
- Reprinted with permission from Once Upon a Chef, the Cookbook: 100 Tested, Perfected, and Family-Approved Recipes by Jennifer Segal (Chronicle Books, 2018). Photo credit: Alexandra Grablewski.