Asparagus and Peas
Here’s a quick and wonderful side dish to utilizing fresh, green spring produce.
Total Active Prep Time: 10 minutes
Cook Time: 5-10 minutes
Serves: 4 as a side dish
2 tablespoons sweet cream butter
1 bunch of asparagus
1 16oz. package frozen petite peas, defrosted; or fresh shelled peas, about a pound when shelled
Fine sea salt
Any fresh herbs you wish for garnish/finishing
Large pot for boiling
Large bowl of ice water
Large 10” or larger sauté pan
Wash and trim the woody ends off the asparagus. Shell the peas if using fresh.
Fill the large pot with water and bring to a bowl. Add a good bit of sea salt to the water.
Fill a large bowl with ice water and also salt this water.
When the water in the pot reaches a boil, add the asparagus to pot and boil for about 5 minutes, or until almost tender. Remove the asparagus from the boiling water and plunge it into the ice water to stop the cooking and preserve the green color.
If using fresh peas, boil them for about 2-3 minutes and then drain.
Slice the blanched asparagus on the bias into about 1-inch pieces.
Melt the 2 tablespoons butter in a sauté pan over medium-low heat.
If using thawed, frozen peas add them to the melted butter now and cook until almost heated through, about 1-2 minutes, then add the blanched and cut asparagus pieces and cook for another 2-3 minutes.
If using fresh peas, add the blanched and cut asparagus to the sauté pan first and cook for about 2-3 minutes, then add the just boiled and drained fresh peas for 1 more minutes.
Taste for seasoning and if more sea salt is needed, add it now.
If using any fresh herbs you can also add them in during the last minute or two of cooking, or just sprinkle them over top after you plate the dish.
This is an excellent side for fish, chicken, or even baked tofu. It would also make a lovely addition to pasta.