Sautéed Asparagus and Peas

Tested & Perfected Recipes Cookbook Recipe

sautéed asparagus

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!)

Asparagus and peas 13

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.

Asparagus and peas 12

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.

Asparagus and peas 11

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

Asparagus and peas 9

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

Asparagus and peas 8

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

Asparagus and peas 7

Toss in the peas and cook until just heated through.

Asparagus and peas 6

Add honey and season to taste.

Asparagus and peas 5

That’s all there is to it. Enjoy and Happy Spring!


My Recipe Videos

Sautéed Asparagus and Peas

Servings: 4
Total Time: 15 Minutes


  • 2 tablespoons unsalted butter
  • 1/4 cup minced shallots
  • 1 bunch thin asparagus spears, ends trimmed, cut into 1-1/2-inch pieces on a diagonal
  • 1 cup thawed frozen peas
  • Salt
  • Freshly ground black pepper
  • 1 teaspoon honey


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

Nutrition Information

Powered by Edamam

  • Calories: 89
  • Fat: 6 g
  • Saturated fat: 4 g
  • Carbohydrates: 8 g
  • Sugar: 4 g
  • Fiber: 2 g
  • Protein: 2 g
  • Sodium: 127 mg
  • Cholesterol: 15 mg

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

Reviews & Comments

  • Can I make the asparagus and peas recipe ahead of time and reheat?
    Also, will I need to triple the recipe for 10 people?

    • — Jodi on August 23, 2018
    • Reply
    • Hi Jodi, it reheats nicely so it’s perfectly fine to make it ahead. And, depending on how much other food you will have at the meal, I would either double or triple the recipe. Hope everyone enjoys!

      • — Jenn on August 24, 2018
      • Reply
  • Fabulous! I found this recipe as a pairing with the Honey Mustard Panko Crusted Salmon and am showing my support for serving the two recipes together. The only thing I might add to the Asparagus and Peas is a bit of mint. Otherwise, perfect.

    • — Carol on August 5, 2018
    • Reply
  • Hi Jenn~ I’m a big fan of yours and have your banana bread with pecans and coconut in my oven as I write! Anyway…I would like to use up some fresh English peas. I’m guessing I should put them in at the same time as the asparagus? Does that sound right?

    • — Rebecca on May 28, 2018
    • Reply
    • Hi Rebecca, That sounds right. Enjoy!

      • — Jenn on May 28, 2018
      • Reply
  • Can you be more specific about what you mean by a bunch of asparagus. Different stores sell bunches of different sizes; mine sells it in plastic trays. Perhaps you could express it by pounds? Or number of stalks? I’m really looking forward to making this

    • — Linda on April 28, 2018
    • Reply
    • Very true Linda! I checked while I was at the store today and determined that one bunch of thin asparagus spears is the equivalent of about a pound. Hope you enjoy the dish!

      • — Jenn on May 1, 2018
      • Reply
  • Hi Jenn,
    First of all, I concur with all the rest who have raved about your site. My husband and I were absolutely SOLD with the first recipe we tried: your Honey Lime Sriracha Chicken Skewers. Oh! My! Goodness!! I add this in because I know others will now go look it up. 😉
    ANYway, I did a test run on this asparagus/pea recipe (another winner!) because my assignment for a Seder dinner we are going to is the vegetable side dish. My question: since it will have to be reheated, is this a dish that could be reheated in the microwave or is it best to go back on the stovetop?
    Thank you for sharing your passion for cooking! 🙂 My husband also really appreciates your obvious kindness.

    • — Cindy on March 23, 2018
    • Reply
    • Hi Cindy, Thank you for the kind words – so happy you and your husband are enjoying the recipes! You can absolutely reheat this dish in the microwave. 🙂

      • — Jenn on March 23, 2018
      • Reply
  • Hi Jenn, been so pleased with your recipes. I greatly appreciate that they are ALWAYS spot on. But this asparagus and peas dish is really something! I will be cooking this as long as I’m able to cook! Thank you.

    • — Michael on March 18, 2018
    • Reply
  • This recipe has become a go to side dish in my home. My husband and I love it, it’s so easy that he will even be the one to throw it together while I’m concentrating on making the main dish. He doesn’t usually eat honey, but enjoys it in this dish. My husband thought to add diced pancetta to it last week and it was a great addition (Jenn, you’ve even inspired him haha). He heated it until crispy in a second small pan and added it at the end. We tried small pieces of bacon with it last night (since I had already used the pancetta to make Paste e Fagioli and the Crispy Pancetta and Apple Salad earlier this week – both great recipes too!). The bacon worked really great with the flavors too. I’m already meal planning for next week and you can bet the ingredients for this are on my shopping list again.

    • — Kaylie on March 8, 2018
    • Reply
  • I was in the process of making this when I realized I was out of peas. I had some edamame, so I figured, why not? The result was DELICIOUS! My 6 year old refused to eat asparagus until tonight – she devoured it! I can’t wait to try it with peas as well. Thank you for such easy, yummy, kid-approved recipes! 🙂

    • — Stephanie on February 16, 2018
    • Reply
  • Just made this for tonight as a side dish to salmon. It tasted yummy! My husband has never really liked asparagus, and he asked me to add it to our list of tried and true recipes. Thanks for your recipe!

    • — Maria on February 5, 2018
    • Reply
  • Asparagus & peas together? Brilliant!! And the shallots & butter bring it all together. Thanks Jenn!

    • — Lee on February 1, 2018
    • Reply
  • Hi Jennifer,
    I haven’t made this yet, but I know it will be wonderful because all your recipes are.
    I am so excited for the beginning of April, when I receive my pre-ordered copy of your cookbook.
    THANKS SO MUCH for all you have given us over the years.
    Happy 2018

    • — Sheila on December 29, 2017
    • Reply
    • So sweet, Sheila! I’m so happy you’re enjoying the recipes — and thank you for supporting me!

      • — Jenn on December 30, 2017
      • Reply
  • Considering peas and asparagus aren’t always my go to vegetable of choice, I will definitely be making this again. Simple recipe with healthy ingredients and nice flavoring, great addition to any meal. My husband enjoyed it too, which makes it a winner.

    • — Alison Prummel on September 15, 2017
    • Reply
  • So quick and really good. Just thought it needed more salt or acid. Maybe lemon? Love your recipes!

    • — Liz on June 15, 2017
    • Reply
    • I think a bit of lemon zest or squeeze of lemon juice would be a nice addition here!

      • — Jenn on June 16, 2017
      • Reply
  • Would never have thought to put these together. It made a great side to the marinated chicken for the grill on your site. My folks even took the recipe home with them to put on their rotation. We are always looking for great veggie dishes to keep things interesting. My husband and daughter are athletes and health nuts- so keep these recipes coming.

    • — Christy on June 4, 2017
    • Reply
    • I am just curious, about how much salt do you use? The only reason I ask is I felt I had to keep adding more and more to get even the faintest saltiness…

      • — Christy on June 4, 2017
      • Reply
      • Hi Christy, I use a total of just under 1/2 tsp. of salt, give or take.

        • — Jenn on June 5, 2017
        • Reply
  • I made the Sautéed Asparagus and Peas dish for the 3rd time last evening for a dinner party. Everyone who has tried it just loves it!!! Who would have thought peas and asparagus would taste so good? Often guests ask for your recipes which I do share and encourage them to follow you on Facebook. Jenn, you are my go to chef when I’m looking for new menu ideas. Love your recipes!

    • — Linda on May 31, 2017
    • Reply
  • I made this Asparagus and Peas dish for the first time Xmas 2016 and every time since, when I make it, I love it just as much… or maybe even more. So simply done; EZ, fast and soooo yummy. I have definitely shared it but did not realize I had kept the source (you) in an email on my computer until just today! So glad I did, and can give you a BIG thank you for sharing. It must be the that addition of honey that makes it so special…???

    • — Maggie on May 29, 2017
    • Reply
  • I really enjoy making this side dish. Very easy and tasty. I don’t normally like early peas, but I will always eat them using this recipe.

    • — Kim R on May 11, 2017
    • Reply
  • In any of your recipes, what can I do to substitute for the flavors of onion or shallots? Allergy problem.

    • — N. Woodburn on May 6, 2017
    • Reply
    • Are you able to use garlic, shallots or chives?

      • — Jenn on May 6, 2017
      • Reply
  • Wow! This recipe is a perfect weekday side to any meat or seafood, It is delicious and such a nice change up combining two great eat veggies!

    • — Crissy Brase on May 2, 2017
    • Reply
  • My husband is not a huge fan of vegetables! He loved the peas and asparagus! Will definitely make again for friends and family!

    • — Elizabeth on April 27, 2017
    • Reply
  • Love, love, love this recipe. My husband does the cooking and he added a couple of extremely thin slices of cooked bacon, crumbled. WOW. Thank you, Susan!

    • — Cindy L on April 27, 2017
    • Reply
  • I’ve made this several times and loved it. Making it tomorrow night and one of our guests cannot have butter or any dairy. How would it taste using olive oil instead of butter?

    • — Karen Sabbath on April 7, 2017
    • Reply
    • Olive oil should work just fine, Karen. Hope everyone enjoys!

      • — Jenn on April 7, 2017
      • Reply
  • If doubling, do I double everything?
    Thank you so much.

    • — Diane on April 6, 2017
    • Reply
    • Yep– hope you enjoy!

      • — Jenn on April 6, 2017
      • Reply
  • Looks like a great recipe but not for Passover if you are of Ashkenazi descent…..peas are not allowed.

    • — Debbie on April 6, 2017
    • Reply
  • While I was preparing the recipe my university student daughter said “Why are you mixing those 2 veggies together? That’s weird!” Well, she thought it was delicious! I have tried many of your recipes and we love them. Keep up the great work.

    • — Linda on April 4, 2017
    • Reply
  • Wow! I never would have thought to put peas and asparagus together. So easy to make and delicious. Thanks, Jenn!

    • — Mia on March 7, 2017
    • Reply
  • Delicious! A keeper!

    • — Kathy on February 24, 2017
    • Reply
  • My son who is categorically opposed to green food had seconds on this and then requested it for his birthday dinner!

    • — Bonnie on December 1, 2016
    • Reply
  • Just made this dish, followed the recipe exactly, and my husband and I loved it. Definitely a keeper for us 🙂 Thanks for another wonderful recipe!

    • — Natalie on November 13, 2016
    • Reply
  • Hi Jenn, if I can find fresh peas, should I throw them in before the asparagus? And ps, I love all of your recipes!

    • — Lisa on June 16, 2016
    • Reply
    • Hi Lisa, I would start cooking them at the same time as the asparagus. Enjoy!

      • — Jenn on June 17, 2016
      • Reply
  • Why do you put honey in this peas and asparagus recipe? Does it taste good without the honey?

    • — Jane Soodalter on April 8, 2016
    • Reply
    • Hi Jane, the honey just ups the natural sweetness of the peas a bit and takes it to another level. Feel free to omit it if you want– it’ll still be delicious!

      • — Jenn on April 8, 2016
      • Reply
  • Do you think I could make this ahead of time and reheat somehow? I have a big crowd to cook for! Thanks!

    • — AKW on April 3, 2016
    • Reply
    • Yes, definitely – it reheats very well. Enjoy!

      • — Jenn on April 3, 2016
      • Reply
  • I made this asparagus/peas dish for Easter and it was so easy and fast and delicious. Pretty much all you could want from a recipe. I also made the kale/brussels sprouts salad and the sweet potato crisp (along w/ honey baked ham and my own potato dauphine recipe) to round out the menu. Everyone loved everything. This site is awesome.

    • — Lindsay on April 7, 2015
    • Reply
    • Thanks, Lindsay! So glad everyone enjoyed 🙂

      • — Jenn on April 7, 2015
      • Reply
  • I just recently found your site. I absolutely love it. I made the peas and asparagus and my family flipped. I always combine vegies but I has not combined these until now. Also I usually add lots of garlic and butter but I loved the brown sugar and cayenne pepper. AWESOME! Thanks I can’t wait to try everything else!

    • — Christine on April 1, 2015
    • Reply
  • I have made this recipe several times since you published it. It will be on my Easter dinner table next week. Fresh peas and asparagus – what a delicious combination.

    • — Jane Palmer on March 29, 2015
    • Reply
  • What a great twist on ‘boring old peas’. Made these for dinner tonight, along with Parmesan Smashed Potatoes, and received a two thumbs up. I never would have thought to use honey with peas or peas with asparagus but this is definitely a winner. And the Parmesan Smashed Potatoes? Well, the only fault I can see with the recipe is that it says serves 4 to 6 but the two of us ate most of it! 🙂

    • — Janet on March 5, 2015
    • Reply
  • Dear Jenn,

    We haven’t even finished dinner and I just had to tell you how much I love this as a side-dish! Even my partner, who dislikes asparagus in most forms, said “Wow” when he gave it a taste. I served it with plain brown rice, seasoned salmon and sweet potato fries and it was very complementary! I might have used a little more honey than you called for. 🙂

    Thanks for another GREAT recipe! Your blog is my go-to. I use your search engine all the time.


    • — Jenn on July 27, 2014
    • Reply
    • Sounds like a wonderful dinner, Jenn. So glad you’re enjoying the site!

      • — Jenn on July 28, 2014
      • Reply
  • You give us the option to print your recipes but you remove the pictures of your dishes. Maybe could you give us the OPTION to either print your recipes with the pictures?

    • — Shalori on July 15, 2014
    • Reply
  • YUMMMM! Two of my favorites together…added a sprinkling of crispy bacon bites to it! It was FABULOUS!!!

    • — Kris Smith on July 10, 2014
    • Reply
  • So simple, I love this over rice!

    • — Mictian on July 4, 2014
    • Reply
  • The peas and asparagus are perfect with a touch of honey! A perfect addition to a Spring holiday meal!

    • — Cathy on July 2, 2014
    • Reply
  • Really enjoyed thus recipe! The combination of the peas and asparagus are a great match. Add the honey and yummy!

  • Simple yet so delicious!!!!

    • — Asia on May 21, 2014
    • Reply
  • I had a friend over for dinner last night. I made this and the parmesan smashed potatoes to go w some bbq ribs. Both were absolutely delicious! My friend raved. Thanks so much for the love and care you put into your blog and recipes, Jenn. It’s much appreciated. Everything I’ve tried has been outstanding. I’ve recommended about your blog to many friends. This is now the first place I come before I cook. Yum!!.

    • — michelle on April 27, 2014
    • Reply
    • So nice to hear, Michelle! Glad you are enjoying the recipes 🙂

      • — Jenn on April 27, 2014
      • Reply
  • Made this to go with a salmon filet, and garlic herb couscous….oh my! it was absolutely delicious! I left out the honey, as I feel that peas are pretty sweet on their own. Will definitely make this a frequent addition to our meals during asparagus season.

    • — Teresa on April 22, 2014
    • Reply
  • DELICIOUS! I nervous to add the honey but I trusted the recipe and surprisingly…. It works! Super easy and fast!

    • — Tiffany K. on April 15, 2014
    • Reply
  • This is one of the simplest and best veggie recipes I’ve ever tried. The flavors are so fresh and good. This recipe is a definite keeper! Thank you!

    • — Karen on April 11, 2014
    • Reply
  • This is simply delicious and goes with many things.

    • — Jane Palmer on March 11, 2013
    • Reply
  • This also looks awesome. Hopefully my 3 year old will eat it 😉

    • — Tamar on June 25, 2012
    • Reply
  • I made this several times while asparagus has been in season locally and it is truly wonderful! Thank you!

    • — Carissa on May 22, 2012
    • Reply
  • This is now my go-to recipe for a rich, vegetable side dish. Love it!

    • — Michelle on May 18, 2012
    • Reply
  • Delicious!

    • — Cathy on May 17, 2012
    • Reply
  • I have made this recipe multiple times. Twice without the asparagus. Love, love it!!

    • — Megan McGarty on March 1, 2012
    • Reply
  • Love the blend of flavors and the mixture of peas and asparagus…..innovative mix and delicious. Also, healthy which always makes it a great choice. It’ impressed our dinner guests!

    • — debbie on March 1, 2012
    • Reply
  • Yum Yum eat them peas and asparagus up, the touch of honey I find very interesting! Thank you so very much for sharing. Can’t wait to make it.

  • I love green dishes, they are pure health!

  • Two vegetables that I disliked in childhood and have yet to outgrow the dislike for…unfortunately, I am sure…

  • So easy, so delicious. Thank you!

    • — karen Tannenbaum on May 6, 2011
    • Reply
  • Making this immediately. I searched asparagus, found this, and I’m ready to go!!

  • Oh, Jenn! You’ve done it again! I made this amazingly simple dish for Easter dinner and my entire family raved. My mom even bragged about it at another dinner she attended and it’s been requested at our next visit.

    • — Natalie on April 27, 2011
    • Reply
  • I made this for Easter too and it was so easy and soooo good. Thanks for all the wonderful recipes!

  • We had this for Easter and it was absolutely fantastic. I’m so happy to have this recipe just when I’m picking a bunch of asparagus from my garden everyday. It will definately be a spring time staple.

    • — Chrissy on April 26, 2011
    • Reply
  • YEAH for spring!!! This scream spring!

  • I tagged you in the Easter Menu game. If you have time it’s fun! Like reading your blog too!

Add a Review or Question

This site uses Akismet to reduce spam. Learn how your comment data is processed.