Asparagus, Peas, and Basil (Piselli con Asparagi e Basilico)
"What grows together, goes together" is a concept that often holds true, but disparate denizens of the garden sometimes need coaxing to harmonize. Ferrigno sets about the task with wise restraint—just a little butter, shallot, and fresh basil turns asparagus and peas into the best of friends.
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6 servings
Italian
Side
Quick & Easy
Basil
Asparagus
Pea
Spring
Family Reunion
Potluck
Gourmet
Vegetarian
Pescatarian
Wheat/Gluten-Free
Peanut Free
Tree Nut Free
Soy Free
No Sugar Added
Kosher
- 3 tablespoons unsalted butter
- 1/2 teaspoon fine sea salt
- 1/4 cup finely chopped shallots (about 2)
- 2 pound asparagus, trimmed and cut into 1-inch pieces
- 3/4 pound shelled fresh peas (2 1/2 cups; 1 3/4 pound in pods) or 1 (10-ounce) package thawed frozen peas
- handful of torn basil leaves (about 3/4 cup)
- Carbohydrate 14 g(5%)
- Cholesterol 15 mg(5%)
- Fat 6 g(9%)
- Fiber 6 g(23%)
- Protein 6 g(12%)
- Saturated Fat 4 g(19%)
- Sodium 201 mg(8%)
- Calories 125
Preparation 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. Cooks' note:Peas can be shelled and asparagus cut 1 day ahead and chilled, covered.
