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

Ingredients

• Asparagus

  Raw

  2 lb or 906g

• Butter

  Unsalted

  2 tbsp or 28g

• Shallots

  Raw

  4 tbsp chopped or 40g

• Peas

  Green, frozen, unprepared

  1 package or 284g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Basil

  Fresh

  1 tbsp, chopped or 3g

Directions

1. Trim the asparagus, removing the heads and cutting the stalks into 1-inch pieces.
2. Heat the butter in a 12-inch heavy skillet over medium heat and cook the chopped shallots, stirring frequently, until just tender, about 4 minutes.
3. Add the asparagus, peas, salt, and pepper to the skillet. Cover with foil and cook over medium heat until the vegetables are tender but still slightly al dente, about 8 minutes.
4. Stir in the basil and adjust salt to taste before serving.