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

“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.”
READY IN:
30mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Cook shallots in butter in a 12-inch heavy skillet over medium heat, stirring frequently, until just tender, about 4 minutes.
  2. 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.

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