Sautéed Asparagus and Peas

There’s an old adage that says “what grows together goes together.” In other words, if it grows in the same season and region, it will taste great together. Just think of tomatoes and basil, strawberries and rhubarb, bananas and coconut or, in this case, peas and asparagus. (Hooray, Spring!)

We usually don’t think to combine vegetables in a side dish but it dresses them up and makes them so much more interesting. Take buttered peas for instance; delicious as they are, they’re a little boring to serve on their own (other than perhaps to children) but the addition of asparagus, cut into pretty bite-sized spears, transforms them into a company-worthy dish.

And while there’s certainly nothing wrong with simple asparagus — I love it roasted or grilled — sweet peas, delicate shallots and a touch of honey take it to a whole new level.

It’s a simple dish to make. Begin by melting a few tablespoons of butter in a medium saucepan.

Add the shallots and cook for a few minutes until soft and translucent.

Add the asparagus and cook for about five minutes, or until al dente.

Toss in the peas and cook until just heated through.

Add honey and season to taste.

That’s all there is to it. Enjoy and Happy Easter to all who celebrate!

If you enjoyed this post, sign up for free to get new recipes by email.

Sautéed Asparagus and Peas
Printable Recipe

Serves 4

Ingredients

2 tablespoons unsalted butter
¼ cup minced shallots
1 bunch thin asparagus spears, ends trimmed and cut into 1½-inch pieces on a diagonal*
1 cup thawed frozen peas
Salt
Freshly ground black pepper
1 teaspoon honey

Directions

1. Melt butter in a medium saucepan over medium-low heat. Add shallots and cook, stirring frequently, until soft and translucent, about 4-5 minutes.

2. Add asparagus, ¼ teaspoon salt and freshly ground black pepper to taste. Continue cooking over medium-low heat, stirring frequently so the shallots don’t burn, for about 5 minutes or until al dente. Add peas and honey and cook about one minute more until the peas are warmed through. Add more salt and pepper to taste (I usually add about 1/8 teaspoon more salt and a few twists of pepper) and serve.

*To trim asparagus, bend one spear near its base to see where it naturally snaps off. Use a knife to trim remaining spears to the same length.