Recipe: Sautéed Asparagus & Peas

Spring has sprung and so have these veggies. Straight from the fridge right into this pan.

Sautéed Asparagus and Peas
Servings: 4
Total Time: 15 Minutes


  • 2 tablespoons olive oil
  • 1 shallot, finely chopped
  • 1 garlic clove, minced
  • 1 bunch asparagus spears, ends trimmed, cut into 1-½-inch pieces on a diagonal
  • 1 cup thawed frozen peas
  • Salt
  • Freshly ground black pepper

Heat the olive oil in a medium to large frying pan 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 trying not to burn the shallots, for about 5 minutes or until tender-crisp. Add the peas and cook about one minute more until the peas are warmed through. Add a little more salt and pepper if needed and serve.

Print Friendly and PDF