Sautéed Asparagus and Peas
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Asparagus and peas prove the old adage: what grows together, goes together. This is the perfect side dish for spring!
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!
Ingredients
- 2 tablespoons unsalted butter
- ¼ cup minced shallots
- 1 bunch thin asparagus spears, ends trimmed, cut into 1½-inch pieces on a diagonal
- 1 cup thawed frozen peas
- Salt
- Freshly ground black pepper
- 1 teaspoon honey
Instructions
- 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.
- 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 ⅛ 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, Edamam.com. 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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I made this once and loved it and am making it again. Would this be good with some tarragon? Thank you!
Glad you enjoyed it! If you like the flavor of tarragon, I think it would be a nice addition.
I am planning to make this recipe this weekend and I am sure it will be absolutely delicious as written but I am wondering if a little fresh mint would be good in it. Thoughts?
BTW, your recipes are always a hit in my house! If I am making it for the first time, my husband usually asks “is this one of your girlfrien’s recipes?”
Happy to be your girlfriend 😊
And, yes, I think this would be lovely with a little fresh mint!
This dish is delicious and super easy to make! I’ll be making this again………and again…………and again!! In fact, serving this weekend for guests with rack of lamb!! Thanks Jenn!
Hello Jenn,
This recipe was also a part of our Thanksgiving fare. Being a bit overwhelmed that day, we just went in order with everything on low heat on one of the rear stove burners. So when things looked done, we proceeded to the next step. I forgot to thaw the peas so the frozen ones when it as is which just took more time. How delicious they were!