Asparagus and Peas with Basil
Asparagus and peas with basil is an explosion of springtime flavors in a fast, easy side dish that's healthy and delicious.
Yield: 4 servings
Ingredients
- 1 teaspoon extra virgin olive oil
- 1 teaspoon unsalted butter
- 1 small shallot, minced
- 1 bunch asparagus, ends trimmed and cut into 1-inch pieces
- 1 cup fresh or frozen peas (if using frozen, rinse them under warm water for a minute to thaw them out a bit)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup fresh basil, chopped (or more!)
Instructions
- Heat olive oil and butter in a skillet over medium heat.
- Add shallot and saute until softened, about 2 minutes.
- Add asparagus and saute for 3-4 minutes, until it's bright green and slightly tender.
- Add peas and stir to heat through. Season with salt and pepper, to taste.
- Serve hot, sprinkled with fresh basil.
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Notes
Asparagus: If your asparagus is pencil thin, it might not need the 3-4 minutes to get slightly tender. On the other hand, if your stalks are huge, you might need to cook them for an extra minute or two. We want them a little tender, but still with some crunch.
Peas: Frozen peas are a staple in my freezer. So easy! Just be sure to thaw them under warm running water for a minute before adding to the pan. Or you can use canned peas or fresh peas if you've got them.
Basil: Fresh basil is a must here. Dried basil will not work.
Butter: If you want to use all olive oil, instead of the combo of olive oil and butter, that's fine. You could do that if you want this dish to be vegan.
Toppings: Feel free to top this with extra basil or some more butter. You could also serve this with grated Parmesan cheese. Cooked, crumbled bacon would be delicious as well.
Nutrition
Serving: 1serving | Calories: 59kcal | Carbohydrates: 8g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Cholesterol: 3mg | Sodium: 303mg | Fiber: 2g | Sugar: 3g
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