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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Made this on a whim the other night when looking through your cookbook for something green. What a hit! My husband said “you HAVE to make these veggies again!” So simple yet so delicious.
THANK YOU THANK YOU SO VERY MUCH…I LOVE THE RECIPES AND I ESPECIALLY APPRECIATE THE PICTURES OF INGREDIENTS NEEDED AND STEPS. YOU ARE A TRUE BLESSING!! I HAVE LEARNED SO MUCH FROM YOU….AGAIN..THANK YOU!
❤️
Can I serve cold for a cookout?
Sure, just make sure you give it a stir or two first in case the butter has congealed a bit in the fridge.
Easy and simple. A few simple ingredients but tastes FABULOUS!
This is soooo good! Who knew we could crave veggies! Your secret of adding a touch of honey adds such incredible balance to dishes! I forgot the honey once, big mistake haha!
This recipe is exceptional! My family was surprised how much they liked it! Great combination, goes well with grilled salmon 🙂 Very easy to prep ahead of time and throw on stove to cook. Definitely will make this again for my fussy friends!
This is one of our favorite sides from your website especially in the spring. But we now have a baby less than 1 year old who can’t have honey. How should we modify the recipe? Thanks!
So glad you like it! You can replace the honey with a pinch or two of sugar.
My husband was skeptical, now he requests this dish. Thank you. Your site is one of my go-to places when looking for inspiration.
Jenn,
I love your site and cookbooks. I was wondering if this could be made ahead of time and reheated. I’m hosting a dinner party and am trying to do as much as possible in advance. Thank you.
Yes definitely! And so glad you enjoy the recipes. 🙂
Can I make this with frozen asparagus?
Hi Phyllis, I think you could get away with it, but that it would definitely be best with fresh asparagus.
How long would we cook the frozen asparagus?
Hi Dora, I think you could get away with frozen asparagus here, but this would definitely be best with fresh. That said, I’d cook it according to the guidance on the bag, but maybe cut off a minute or so so it doesn’t end up mushy.