Asparagus, Peas, and Basil (Piselli con Asparagi e Basilico)

Name: Asparagus, Peas, and Basil (Piselli con Asparagi e Basilico)
Yield: 4 servings
Ingredients: 1 1/4 cup finely chopped shallots (about 2); 1 3 tablespoons unsalted butter; 1 2 pound asparagus, trimmed and cut into 1-inch pieces; 1 3/4 pound shelled fresh peas (2 1/2 cups; 1 3/4 pound in pods) or 1 (10-ounce) package thawed frozen peas; 1 1/2 teaspoon fine sea salt; 1 Handful of torn basil leaves (about 3/4 cup)

From the kitchen of Carly

Tender asparagus and sweet peas come together in buttery shallots, then finish with a generous handful of fresh basil. It's simple, elegant, and tastes like spring in a skillet. A side dish that actually matters.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11/4 cup finely chopped shallots (about 2)
13 tablespoons unsalted butter
12 pound asparagus, trimmed and cut into 1-inch pieces
13/4 pound shelled fresh peas (2 1/2 cups; 1 3/4 pound in pods) or 1 (10-ounce) package thawed frozen peas
11/2 teaspoon fine sea salt
1Handful of torn basil leaves (about 3/4 cup)

Instructions

Cook shallots in butter in a 12-inch heavy skillet over medium heat, stirring frequently, until just tender, about 4 minutes.
Stir in asparagus, peas, sea salt, and 1/4 teaspoon pepper, then seal skillet with foil. Cook over medium heat until vegetables are tender but still slightly al dente, about 8 minutes. Stir in basil and sea salt to taste.