Ingredient:
2 tbsp unsalted butter
1/4 cup minced shallots
1 bunch thin asparagus spears, ends trimmed, cut into 1-1/2-inch pieces on a diagonal
1 cup thawed frozen peas
Salt
Freshly ground black pepper
1 tsp honey
Method:
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.
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. 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 1/8 teaspoon more salt and a few twists of pepper) and serve.
2 tbsp unsalted butter
1/4 cup minced shallots
1 bunch thin asparagus spears, ends trimmed, cut into 1-1/2-inch pieces on a diagonal
1 cup thawed frozen peas
Salt
Freshly ground black pepper
1 tsp honey
Method:
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.
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. 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 1/8 teaspoon more salt and a few twists of pepper) and serve.
