Sunday, May 15, 2005

Asparagus, Peas and Basil

Asparagus, Peas and Basil (Adapted from Gourmet )

1 1/2 tablespoons unsalted butter
1/4 cup finely chopped shallots
2 pounds asparagus, trimmed and sliced diagonally into 1" pieces
10 ounces thawed frozen peas
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
3/4 cup torn fresh basil leaves

In a large skillet, melt butter over medium - add shallots and cook until tender, about 4 minutes. Stir in asparagus, peas, salt and pepper - seal skillet tightly with foil. Continue to cook until the vegetables are tender but still slightly al dente, about 4 to 6 minutes. Stir in basil - season with additional salt to taste.

Makes about 4 to 6 servings.

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