Sautéed Asparagus and Peas

Tested & Perfected Recipes Cookbook Recipe

Asparagus and peas prove the old adage: what grows together, goes together. This is the perfect side dish for spring!

asparagus and peas

There’s a useful adage: what grows together goes together. In other words, if fruits and vegetables grow in the same season and region, they’ll taste great together. Think tomatoes and basil, strawberries and rhubarb, bananas and coconut and — in this case — asparagus and peas. Plus, I always think combining vegetables in a side dish dresses them up and makes them so much more interesting. Buttered peas, for instance, are 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.

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Sautéed Asparagus and Peas

Asparagus and peas prove the old adage: what grows together, goes together. This is the perfect side dish for spring!

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

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  • 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.

Gluten-Free Adaptable Note

To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.

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Reviews & Comments

  • Amazing! I’ve made this multiple times, and everyone loves it.

    • — Katrina on July 2, 2020
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  • My husband does not much care for asparagus where I love it. So I tried this recipe and he loved it. I have now made several of your recipes find them all tasty.
    Only trouble I have is in baking recipes where the butter is measured by tablespoons, find this difficult, would prefer other measuring such as 1/3 or 1/4 of cup or in oz.s

    • — Muriel Roden on June 17, 2020
    • Reply
    • Glad you liked the soup! Regarding the butter, it may be helpful for you to know that 8 tablespoons of butter are the equivalent of 1/2 cup, so 4 tablespoons are 1/4 cup, etc. Also, most of my recipes have conversions to grams. To view them, scroll down to the recipe and immediately under the recipe title on the right side, you’ll see a little toggle. If you move it from “cup measures” to metric, you’ll see measurements that will work for you. Hope that helps!

      • — Jenn on June 17, 2020
      • Reply
  • I made this last night as a side for dinner and just polished off the leftovers. This dish was truly beautiful, amazingly flavorful and super simple to make. My husband has been wanting something (not canned soup based) to replace green bean casserole at Thanksgiving and we think this will be it, doubled, of course.

    • — Shannon C on June 5, 2020
    • Reply
  • I made this delicious dish tonight with your Best Ever Grilled Chicken. It felt like such an indulgent meal for a Wednesday dinner! Both recipes are so easy and great summer dishes. I took a plate to my next door neighbor and she loved it too!

    • — Anne on June 3, 2020
    • Reply
  • The recipe combining peas and asparagus seems almost too simple to be true — but it’s really terrific! We made it recently and loved it, and my wife has already recommended it to a friend — who also loved it. Thanks!

    • — Loren Chudy on May 21, 2020
    • Reply
  • So simple, so good…a lovely way to prepare asparagus. A wonderful, company worthy side. I put leftovers over a high protein yogurt lemon sauce for another great dinner. Thanks Jenn for another winner.

    • — Carol Winkelman on May 19, 2020
    • Reply
  • Simple and delicious recipe. Love your cookbook!

    • — Samantha on May 9, 2020
    • Reply
  • I’ve been in a cooking and baking mode (which I enjoy, but now I have time). Made this as written last night to accompany rack of lamb with roasted Greek style potatoes. Wonderful meal and the perfect side. That little hint of sweetness from the honey really works well with the lamb. Will make again.

    Love your site by the way. Recipes are easy to follow and no fail. Ordered the cookbook!

    • — Dawn on April 23, 2020
    • Reply
    • Glad you enjoyed it (and thanks for your support with the cookbook)! ❤️

      • — Jenn on April 23, 2020
      • Reply
    • Sounds yummy.
      How much is a bunch of asparagus?

      • — Michelle on May 14, 2020
      • Reply
      • Hi Michelle, a bunch of asparagus usually just over 1 pound. Hope you enjoy!

        • — Jenn on May 15, 2020
        • Reply
  • One of my favorite recipes. I’ve made this over and over since first discovering it here several years ago. And always gets complimented and devoured. Thanks!

    • — Anne22 on April 17, 2020
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  • By far the best asparagus recipe that I have made. My two year old loves it! Great way to get kids to eat their vegetables.

    • — Lisa on March 13, 2020
    • Reply
  • Really REALLY TASTY!!!

    • — Gigi B on February 11, 2020
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  • I have made this recipe more times than I can count. It’s fabulous for company or family dinner. Super easy and quick. Flavors blend so well and it is very impressive when plated. It’s always a big hit

    • — Carol H. on January 11, 2020
    • Reply
  • I have made this dish for the last two Christmas Eve dinners to serve with beef bourginoun and it is the perfect accompaniment! There’s never any leftovers, everyone loves it!

    • — Vickinsb on January 3, 2020
    • Reply
  • I had asparagus but not enough for four people. I looked for vegetables on your site and saw this recipe. I really enjoyed it and so did my guests. I served it like a previous reviewer with prime rib roast and scalloped potatoes. Thanks for the recipe.

    • — Louise on June 25, 2019
    • Reply
  • This has become one of my go to recipes for a couple of years now. I love it’s simplicity, it’s vibrance and the fresh flavor. Always enjoyed by my guests. Making this this evening alongside a prime rib and scalloped potatoes. A perfect Father’s Day meal!

    • — Anne on June 16, 2019
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  • Delicious! I’ve made it twice now and will definitely make again. My only comment is that both times it took me longer than indicated to cook the asparagus (and I used nice thin asparagus), but aside from that it was perfect!

    • — Christine on April 28, 2019
    • Reply
  • I can’t believe it took me this long to make this dish! It is fabulous! What a delicious combination! I prepared the recipe as written and it was perfect. I served it with grilled chicken and roasted baby potatoes. I will serve this frequently when asparagus is in season. If you happen to have any leftovers, they reheat wonderfully. The shallots are wonderful, but I have also prepared it with onion with good results….just go a little easier on the amount.

    Thanks for a great giveaway, Jenn! Who wouldn’t LOVE a Kitchen aid mixer!!

    • — Christine on April 16, 2019
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  • Hi, Jennifer
    I love your recipes!
    Can you make the sautéed asparagus and peas in advance or is it best to make and serve immediately.
    Many thanks

    • — Jamie Caplis on April 16, 2019
    • Reply
    • You can definitely do this one in advance and reheat in the microwave. 🙂

      • — Jenn on April 16, 2019
      • Reply
  • This dish is delicious!! It was prepared exactly as written, and it turned out beautifully, with incredible flavors. I paired this with a mozzarella quiche, and it received rave reviews. Perfection!

    • — Jill on April 11, 2019
    • Reply
  • So simple to make, yet lovely and delicious. A perfect side dish for spring meals.

    • — Yolanda on April 11, 2019
    • Reply
  • This side dish was amazingly easy and delicious! I added a little (minimal) bit more butter just because I have a picky eater who hates vegetables but even he was getting seconds of this and has been asking for it again. Vegetables can get so redundant and boring but this was an awesome spring vegetable that I would do over and over.

    • — Rebecca Cullen on April 11, 2019
    • Reply
  • Loved this dish! So easy, and incorporates two things my picky eater loves.

    • — Karen S. on April 7, 2019
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  • Who’d ever think peas and asparagus would combine into a simple but superb side dish? So easy! This recipe is a keeper, but then again I’d expect nothing less from Jenn. Thanks for another tasty recipe…yours are the best!
    Kathy M.

    • — Kathy Morrow on March 24, 2019
    • Reply
  • Really tasty and quick to prepare. A nice change from grilled asparagus. Family loved it!

    • — Margaret on March 23, 2019
    • Reply
    • Hi Jenn, this is one of my favorite go to recipes. I’m vegetarian so I wanted to make this dish my main meal, I prepared the recipe as usual, reserving the asparagus and 1/4 of the peas. Then took the remaining peas and shallots, a handful of fresh Pea MicroGreens, and about a 1/4 cup of warm water; and puréed the mixture until smooth. Poured the mixture on a plate and placed the reserved asparagus and peas on top. It took the peas flavor over the top, but didn’t overpower the asparagus. Thank you for the inspiration!

      • — Michael on April 6, 2019
      • Reply
  • I am making this tonight and would like to feed some to my daughter who can’t have honey since she’s under one year old. Would maple syrup be a good substitute for the honey?
    Thank you!

    • — Katryn Ferrance on March 9, 2019
    • Reply
    • I’ve never tried this with maple syrup; while I suspect it would work, the maple syrup will give it a slightly different flavor. It’s also okay to just omit the honey — the dish will still be delicious!

      • — Jenn on March 9, 2019
      • Reply
  • Can I make the asparagus and peas recipe ahead of time and reheat?
    Also, will I need to triple the recipe for 10 people?

    • 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!

  • 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.

  • 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?

    • Hi Rebecca, That sounds right. Enjoy!

  • 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

    • 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!

  • 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.

    • 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. 🙂

  • 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.

  • 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.

  • 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! 🙂

  • 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!

  • Asparagus & peas together? Brilliant!! And the shallots & butter bring it all together. Thanks Jenn!

  • 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

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

  • 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.

  • So quick and really good. Just thought it needed more salt or acid. Maybe lemon? Love your recipes!

    • I think a bit of lemon zest or squeeze of lemon juice would be a nice addition here!

  • 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.

    • 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…

      • Hi Christy, I use a total of just under 1/2 tsp. of salt, give or take.

  • 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!

  • 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…???

  • 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.

  • In any of your recipes, what can I do to substitute for the flavors of onion or shallots? Allergy problem.

    • Are you able to use garlic, shallots or chives?

  • 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!

  • My husband is not a huge fan of vegetables! He loved the peas and asparagus! Will definitely make again for friends and family!

  • 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!

  • 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?

    • Olive oil should work just fine, Karen. Hope everyone enjoys!

  • If doubling, do I double everything?
    Thank you so much.

    • Yep– hope you enjoy!

  • Looks like a great recipe but not for Passover if you are of Ashkenazi descent…..peas are not allowed.

    • Another reviewer used edamame, said it was delish. Would that work for you?

      • — iris morales on March 21, 2019
      • 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.

  • Wow! I never would have thought to put peas and asparagus together. So easy to make and delicious. Thanks, Jenn!

  • Delicious! A keeper!

  • My son who is categorically opposed to green food had seconds on this and then requested it for his birthday dinner!

  • 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!

  • Hi Jenn, if I can find fresh peas, should I throw them in before the asparagus? And ps, I love all of your recipes!

    • Hi Lisa, I would start cooking them at the same time as the asparagus. Enjoy!

  • Why do you put honey in this peas and asparagus recipe? Does it taste good without the honey?

    • 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!

  • Do you think I could make this ahead of time and reheat somehow? I have a big crowd to cook for! Thanks!

    • Yes, definitely – it reheats very well. Enjoy!

  • 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.

    • Thanks, Lindsay! So glad everyone enjoyed 🙂

  • 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!

  • 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.

  • 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! 🙂

  • 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.


    • Sounds like a wonderful dinner, Jenn. So glad you’re enjoying the site!

  • 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?

  • YUMMMM! Two of my favorites together…added a sprinkling of crispy bacon bites to it! It was FABULOUS!!!

  • So simple, I love this over rice!

  • The peas and asparagus are perfect with a touch of honey! A perfect addition to a Spring holiday meal!

  • Really enjoyed thus recipe! The combination of the peas and asparagus are a great match. Add the honey and yummy!

  • Simple yet so delicious!!!!

  • 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!!.

    • So nice to hear, Michelle! Glad you are enjoying the recipes 🙂

  • 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.

  • DELICIOUS! I nervous to add the honey but I trusted the recipe and surprisingly…. It works! Super easy and fast!

  • 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!

  • This is simply delicious and goes with many things.

  • This also looks awesome. Hopefully my 3 year old will eat it 😉

  • I made this several times while asparagus has been in season locally and it is truly wonderful! Thank you!

  • This is now my go-to recipe for a rich, vegetable side dish. Love it!

  • Delicious!

  • I have made this recipe multiple times. Twice without the asparagus. Love, love it!!

  • 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!

  • 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
    • 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.

  • 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.

  • 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!

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