Sautéed Asparagus and Peas

As seen on

once upon a chef

Total Time

15 Minutes

Rating

(76)

Ingredients

4 servings

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

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Preparation

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Step 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.

Step 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.

Step 3

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.

Chef’s notes

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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Sautéed Asparagus and Peas

Ingredients

Preparation

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Chef’s notes

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