Sautéed Asparagus and Peas
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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.
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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
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- 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.
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A question actually–is there a substitute for the shallots? my guest cannot eat any onion or garlic. Thanks.
Hi Karen, there’s no real substitute for the onions, unfortunately. I’d just omit them; the veggies will still be good. 🙂
Easily a 5* recipe for ease, health, taste and comfort. This recipe was first printed in 2017 and we have worn out the page. It has been made in various changes (bigger asparagus, litlle more honey, etc) and has never failed to satisfy. It is definite a staple in our kitchen, thank you Jenn.
This is the perfect spring side dish! I saved this recipe ages ago, and I just got around to trying it last week. Why did I wait so darn long?!?! The combo of the peas, asparagus, and shallots with a touch of honey is just awesome! It’s also comes together very quickly for an easy weeknight side—even though it’s fancy enough for company.
Made this tonight with one of your salmon recipes. My husband was very wary about this combination. But we both loved this dish!!! Another Jenn winner. By the way at this point we talk about you as if you’re a good friend. Your name is brought up several times a week. It’s hilarious. And we always say ‘Jenn is coming for dinner’ when I am making one of your recipes.
💕
Hi Jenn, I was thinking of making this for Passover to have something fresh and green to counter all the kugels. 🙂 Any advice if I triple or quadruple the recipe? And is there a good way to prepare ahead of time and reheat without compromising the taste and freshness?
Hi Sheri, if you want to triple this, I think you can get away with it as long as you use a large enough pan. If you want to quadruple it, I’d definitely use two skillets. And it’s fine for you to make this a head and reheat it briefly in the microwave. Hope that helps!
We swapped out the frozen peas with fresh snap peas. We did take Jenn’s advice and added the snap peas 2-3 min before the asparagus for added cooking time. It turned out fantastic. FYI as a side dish we also made the oven roasted carrots as well. Great option for those not inclined to enjoy asparagus.
Fantastic recipe!! I’ve made this dish a number of times, and everyone loves it! I often make it in advance and serve it a room temperature. Thank you, Jenn, for such a great, make-ahead side dish recipe!!
Delicious, just about to cook it for the second time. It’s really nice to have something different from the usual we both love it.
I can’t wait to try this recipe for Christmas! I love recipes that can be made in advance! If I double this recipe, how long do you suggest I reheat it in the microwave? I’m always tempted just to reheat things in a pan on the stove….I don’t want to overcook it. Thanks.
Hi Wendy, If you’re doubling the recipe, I’d start with about 90 seconds and check it. After that, I use 30-second increments until it’s just heated through. Enjoy!
I’ve made this amazing dish half a dozen times now, I have a bunch of little grandkids who turn their noses up at too much “green stuff”—big surprise! From the very first taste, they were hooked! Was it the butter, the honey, the combo of flavors, I’ll never know. But, it’s a requested regular on my dinner table. Too bad asparagus season is almost over.
Thank you, Jenn. You hit the right notes with me in the kitchen. My family loves it!