Recipe: Sautéed Asparagus and Peas

Music makes me happy, food makes me happy, so naturally I combine the two for a never ending smile. Who wouldn't want to smile? (huge grin, fashing my chiclets at ya)

I've created my iTunes "Kitchen Jamz" play list that I blast at the start of any major cooking sesh. I ALWAYS begin with Neneh Cherry-Buffalo Stance, channel my inner Jamie Oliver and begin my journey to feeling brilliant! I open the refrigerator door for some inspiration. Which is code for lets see what I have and that's what I'll cook. My eyes lock on a bag of fresh peas, purchased at a local farmers market. I continue to dance around in front of the open refrigerator doors and there it was, crisp asparagus. TA DA! The second ingredient to complete the flavour profile to this dish. 

Music continues to surround my kitchen as Neneh Cherry fades Rihanna "werks" her way into the room with "PEAS" Don't Stop The Music. I belt out lyrics that only I understand and continue to prepare what I've decided will be a Sautéed Asparagus and Peas side dish. 

If you love veggies as much as I do, then you'll love this dish. The veggies are tender with a slight crunch, and will serve 4. You can turn this side dish into a lunch bowl by adding  quinoa or brown rice, a protein of your choice (see suggested protein options bellow). I KNOW!! It's as easy as that and ready in 15 minutes.


I've listed a few protein options below to convert this quick side dish into a filling lunch bowl.

Protein Options:

  1. Grilled Chicken, Fresh Fish, Turkey, Lean Steak
  2. Lean Beef/Chicken/Turkey Burger
  3. Canned Tuna, Salmon
  4. Poached Egg

Vegetarian Protein Options:

  1. Veggie Burger
  2. Tofu
  3. Lentils, Black Beans, Garbanzo Beans (Chickpeas), Edamame, Peas
  4. Quinoa
  5. Chia or Hemp
  6.  

Enjoy everything life has to offer,

Dance like no one's watching,

Love yourself.

xo's Warriors! 

 

Accessibility [Photo Description: Round bowl filled with Sautéed chopped asparagus, peas and shallots with a fork and spoon on a turkish cotton tea towel]

Accessibility [Photo Description: Round bowl filled with Sautéed chopped asparagus, peas and shallots with a fork and spoon on a turkish cotton tea towel]

 

SAUTEED ASPARAGUS & PEAS

PREP TIME: 5 mins
COOK TIME: 10 mins
TOTAL TIME: 15 mins
SERVES: 4 as a side and 2 as a lunch bowl
AUTHOR: Mary Mammoliti | Kitchen Confession

INGREDIENTS:

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

DIRECTIONS:

  1. Heat the olive oil in a medium to large frying pan over medium-low heat.
  2. Add the chopped shallots and cook, stirring frequently, until soft, fragrant and translucent, about 3-4 minutes.
  3. Add the chopped asparagus to the pan with the sautéed shallots, ¼ teaspoon salt and freshly ground black pepper to taste.
  4. Continue cooking over medium-low heat, stirring frequently trying not to burn the shallots, for about 5 minutes or until tender-crisp.
  5. Add the peas to the same pan with the asparagus and shallots and cook about one minute longer until the peas are warmed through. Add a little more salt and pepper if needed and serve.
 
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