Asparagus, Peas, and Basil (Piselli Con Asparagi E Basilico)

Name: Asparagus, Peas, and Basil (Piselli Con Asparagi E Basilico)
Prep time: 30 min
Total time: 30 min
Yield: 6 serving(s)
Ingredients: 1/4 cup finely chopped shallot (about 2); 3 tablespoons unsalted butter; 2 lbs asparagus, trimmed and cut into 1-inch pieces; 3/4 lb shelled fresh peas (2 1/2 cups, 1 3/4 pound in pods) or 1 (10 ounce) package thawed frozen peas; 1/2 teaspoon fine sea salt; 3/4 cup torn basil leaves (about a handful)

Submitted by blucoat

"A simple, spring-time Umbrian recipe from Ursula Ferrigno published in this month's Gourmet magazine. Peas can be shelled and asparagus cut 1 day ahead and chilled, covered."

Download

Ready In:: 30mins
Ingredients:: 6
Serves:: 6

ingredients

¹⁄₄ cup finely chopped shallot (about 2)
3 tablespoons unsalted butter
2 lbs asparagus, trimmed and cut into 1-inch pieces
1 lb shelled fresh peas (2 1/2 cups, 1 3/4 pound in pods) or (10 ounce) package thawed frozen peas
¹⁄₂ teaspoon fine sea salt
³⁄₄ cup torn basil leaves (about a handful)

directions

Cook shallots in butter in a 12-inch heavy skillet over medium heat, stirring frequently, until just tender, about 4 minutes.
Stir in asparagus, peas, sea salt, and 1/4 teaspoon pepper, then seal skillet with foil. Cook over medium heat until vegetables are tender but still slightly al dente, about 8 minutes. Stir in basil and sea salt to taste.

Questions & Replies

Got a question? Share it with the community!

Reviews

Fabulous combination of fresh, bright favors! I made this with frozen peas but am looking forward to making it with peas from our garden soon. I think this will also be delicious with other fresh herbs--mint, oregano etc. Thanks!!

Chef Kate