ASPARAGUS, PEAS, AND BASIL (PISELLI CON ASPARAGI E BASILICO)

By polloazul

Ingredients

• 1/4 cup finely chopped shallots (about 2)
• 3 tablespoons unsalted butter
• 2 lb asparagus, trimmed and cut into 1-inch pieces
• 3/4 lb shelled fresh peas (2 1/2 cups; 1 3/4 lb in pods) or 1 (10-oz) package thawed frozen peas
• 1/2 teaspoon fine sea salt
• Handful of torn basil leaves (about 3/4 cup)

Details

Servings 6
Adapted from gourmet.com

Preparation

Step 1

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.