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