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

By Grandmax4

Ingredients

• 3/8 cup finely chopped shallots (about 2)
• 5 tablespoons unsalted butter
• 3 1/3 pounds asparagus -- trimmed and cut into 1-inch pieces
• 1 1/4 pounds shelled fresh peas (2 1/2 cups -- 1 3/4 pound in pods) or 1 (10-ounce) package thawed frozen peas
• 7/8 teaspoon fine sea salt
• 1 2/3 Handful torn basil leaves (about 3/4 cup)

Details

Servings 10

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.