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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!

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
  • 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


  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 ⅛ 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, 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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  • Would I be able to substitute
    Non-dairy butter instead of unsalted butter?

    • Sure, Candy, that should be fine. Enjoy!

  • This recipe is terrific! I served it alongside a frittata that featured Canadian bacon, Yukon gold potatoes, spinach, sharp cheddar, and green onions. It was one of the best meals I’ve ever made, very flavorful, colorful, and satisfying. I’ll be making it again very soon!

  • This is my favorite asparagus recipe! Guests love it and it’s a quick, easy, and so tasty.

  • Loved this, so fresh and a nice change for how to make asparagus.

    • — Stephanie Clunis
    • Reply
  • Could you sub fresh snap peas for frozen? If so, would you cook them at the same time as the asparagus?

    Thank you

    • Sure, Peg, I think you could use snap peas instead of frozen peas. I’d actually add them 2 to 3 minutes prior to adding the asparagus. I’d love to hear how it turns out!

  • Great side for Easter. The honey brought just the right amount of sweetness to this dish. Another wonderful recipe!

  • Hi Jen, I would love to make this but I don’t have shallots, just reg. Onion.. should I wait on this one? Or would it be ok to sub.


    • Hi Dani, It should be fine to substitute the onion. Hope you enjoy!

  • This is such a beautiful, flavorful veggie recipe! The mix of the asparagus and peas is just perfect, with the sweetness or the peas balancing out the more pungent asparagus taste. The spark of honey at the end just completes the warmth and coziness of the taste as all flavors live in harmony – love this dish!

  • I have made the Asparagus and Pea Sauté at least a dozen times, and we just LOVE it. Even my brothers, who really don’t like veggies, liked it. This is also my Mom’s favorite side dish. It goes with anything.

    • — Nancy Strathearn
    • Reply
  • This recipe was so simple, yet so delicious. Served this alongside Jens grilled chicken for some friends who are a somewhat picky eaters. They loved this dish as much as we did!

  • Wow what a delicious combo that I never would’ve thought of on my own! We only like asparagus when they’re crisp tender and this was a super easy dish to make that really brightened up the entire meal. Plus the leftovers are really yummy too. It’s a great side dish when you want something fresh and quick, it’s in my regular rotation now!

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

  • 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

    • 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!

    • Hi Muriel,
      I invested in a food scale and weigh the butter and any ingredients that are specified in ounces or grams. It is so convenient and I like knowing the measurements are exact. I use the scale when cooking also. In fact I’ve worn one scale out and had to purchase another. Just a suggestion. 🙂


  • 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.

  • 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!

  • 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!

  • 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
    • Reply
  • Simple and delicious recipe. Love your cookbook!

  • 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!

    • Glad you enjoyed it (and thanks for your support with the cookbook)! ❤️

    • Sounds yummy.
      How much is a bunch of asparagus?

      • Hi Michelle, a bunch of asparagus usually just over 1 pound. Hope you enjoy!

  • 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!

  • 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.

  • Really REALLY TASTY!!!

  • 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

  • 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!

  • 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.

  • 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!

  • 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!

  • 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!!

  • 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

    • You can definitely do this one in advance and reheat in the microwave. 🙂

  • 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!

  • So simple to make, yet lovely and delicious. A perfect side dish for spring meals.

  • 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
    • Reply
  • Loved this dish! So easy, and incorporates two things my picky eater loves.

  • 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.

  • Really tasty and quick to prepare. A nice change from grilled asparagus. Family loved it!

    • 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!

  • 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
    • 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!

  • 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.

    • — Alison Prummel
    • Reply
  • 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.

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