Sauteed Spring Peas, Asparagus, Red Peppers and Onions

Name: Sauteed Spring Peas, Asparagus, Red Peppers and Onions
Prep time: 15 min
Total time: 15 min
Yield: 4 serving(s)
Ingredients: 3/4 lb fresh peas or 3/4 lb thawed frozen peas; 3/4 lb asparagus, cut obliquely,into 1 inch pieces; 1 tablespoon olive oil; 1 1/2 teaspoons unsalted butter; 1 small red onion, sliced in 1/8 inch rounds; 1 large red pepper, seeded,cut into 1/8 inch strips; 3/4 teaspoon salt; 1/4 teaspoon fresh ground pepper; 1/2 cup low sodium chicken broth

Submitted by Pianolady

"This is a wonderful side dish from "What To Have For Dinner" by Martha Stewart. Fast, easy and delicious. We enjoy this with lamb chops especially -- but excellent with a variety of main dishes."

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Ready In:: 15mins
Ingredients:: 9
Serves:: 4

ingredients

³⁄₄ lb fresh peas or 3/4 lb thawed frozen peas
³⁄₄ lb asparagus, cut obliquely,into 1 inch pieces
1 tablespoon olive oil
1 ¹⁄₂ teaspoons unsalted butter
1 small red onion, sliced in 1/8 inch rounds
1 large red pepper, seeded,cut into 1/8 inch strips
³⁄₄ teaspoon salt
¹⁄₄ teaspoon fresh ground pepper
¹⁄₂ cup low sodium chicken broth

directions

Bring a large pot of salted water to a boil.
Boil the fresh peas and asparagus separately until crisp-tender, about 1 minute each.
Plunge into cold water to stop the cooking process; drain.
In a large skillet, heat olive oil and butter over medium heat.
Add onion and bell pepper and cook until slightly wilted, about 3 minutes.
Add peas, asparagus, salt and pepper, and cook for 1 to 2 minutes.
Increase heat to high and add chicken stock; cook until reduced by half-- about 3 minutes.
Enjoy!

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Reviews

This recipe was really tasty and easy to prepare. As stated in the description, it is a versatile dish that would go nicely with a variety of entrees. I served it with Bev's Walnut Crusted Trout. My trout was on the small side, so I was looking for a side that would be filling. This dish did the trick! DH and I polished off the whole pan! DH and I both enjoyed it a bit more once we sprinkled grated parmesan cheese over our individual servings. Thank you for posting and I will definitely be making this again.

Dr. Jenny