Sautéed Asparagus and Peas
This post may contain affiliate links. Read my full disclosure policy.
Asparagus and peas prove the old adage: what grows together, goes together. This is the perfect side dish for spring!
There’s a useful adage: what grows together goes together. In other words, if fruits and vegetables grow in the same season and region, they’ll taste great together. Think tomatoes and basil, strawberries and rhubarb, bananas and coconut and — in this case — asparagus and peas. Plus, I always think combining vegetables in a side dish dresses them up and makes them so much more interesting. Buttered peas, for instance, are a little boring to serve on their own, other than perhaps to children. But the addition of asparagus, cut into pretty bite-sized spears, transforms them into a company-worthy dish.
You may also like
- Sautéed Wild Mushrooms and Roasted Asparagus
- Asparagus Salad with Lemon and Feta
- Green Pea & Asparagus Soup with Feta, Mint & Pita Croutons
- Asparagus Salad with Hard-Boiled Eggs & Creamy Dijon Dressing
Sautéed Asparagus and Peas
Asparagus and peas prove the old adage: what grows together, goes together. This is the perfect side dish for spring!
Ingredients
- 2 tablespoons unsalted butter
- ¼ cup minced shallots
- 1 bunch thin asparagus spears, ends trimmed, cut into 1½-inch pieces on a diagonal
- 1 cup thawed frozen peas
- Salt
- Freshly ground black pepper
- 1 teaspoon honey
Instructions
- 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 ⅛ teaspoon more salt and a few twists of pepper) and serve.
Nutrition Information
Powered by 
- Calories: 89
- Fat: 6 g
- Saturated fat: 4 g
- Carbohydrates: 8 g
- Sugar: 4 g
- Fiber: 2 g
- Protein: 2 g
- Sodium: 127 mg
- Cholesterol: 15 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
Gluten-Free Adaptable Note
To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.
See more recipes:
Comments
Add a Comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
Would I be able to substitute
Non-dairy butter instead of unsalted butter?
Sure, Candy, that should be fine. Enjoy!
This recipe is terrific! I served it alongside a frittata that featured Canadian bacon, Yukon gold potatoes, spinach, sharp cheddar, and green onions. It was one of the best meals I’ve ever made, very flavorful, colorful, and satisfying. I’ll be making it again very soon!
This is my favorite asparagus recipe! Guests love it and it’s a quick, easy, and so tasty.
Loved this, so fresh and a nice change for how to make asparagus.
Could you sub fresh snap peas for frozen? If so, would you cook them at the same time as the asparagus?
Thank you
Sure, Peg, I think you could use snap peas instead of frozen peas. I’d actually add them 2 to 3 minutes prior to adding the asparagus. I’d love to hear how it turns out!
Great side for Easter. The honey brought just the right amount of sweetness to this dish. Another wonderful recipe!
Hi Jen, I would love to make this but I don’t have shallots, just reg. Onion.. should I wait on this one? Or would it be ok to sub.
Thanks!
Hi Dani, It should be fine to substitute the onion. Hope you enjoy!
This is such a beautiful, flavorful veggie recipe! The mix of the asparagus and peas is just perfect, with the sweetness or the peas balancing out the more pungent asparagus taste. The spark of honey at the end just completes the warmth and coziness of the taste as all flavors live in harmony – love this dish!
I have made the Asparagus and Pea Sauté at least a dozen times, and we just LOVE it. Even my brothers, who really don’t like veggies, liked it. This is also my Mom’s favorite side dish. It goes with anything.
1/28/2021
This recipe was so simple, yet so delicious. Served this alongside Jens grilled chicken for some friends who are a somewhat picky eaters. They loved this dish as much as we did!