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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While I was preparing the recipe my university student daughter said “Why are you mixing those 2 veggies together? That’s weird!” Well, she thought it was delicious! I have tried many of your recipes and we love them. Keep up the great work.
Wow! I never would have thought to put peas and asparagus together. So easy to make and delicious. Thanks, Jenn!
Delicious! A keeper!
My son who is categorically opposed to green food had seconds on this and then requested it for his birthday dinner!
Just made this dish, followed the recipe exactly, and my husband and I loved it. Definitely a keeper for us 🙂 Thanks for another wonderful recipe!
Hi Jenn, if I can find fresh peas, should I throw them in before the asparagus? And ps, I love all of your recipes!
Hi Lisa, I would start cooking them at the same time as the asparagus. Enjoy!
Why do you put honey in this peas and asparagus recipe? Does it taste good without the honey?
Thanks
Hi Jane, the honey just ups the natural sweetness of the peas a bit and takes it to another level. Feel free to omit it if you want– it’ll still be delicious!
Do you think I could make this ahead of time and reheat somehow? I have a big crowd to cook for! Thanks!
Yes, definitely – it reheats very well. Enjoy!
I made this asparagus/peas dish for Easter and it was so easy and fast and delicious. Pretty much all you could want from a recipe. I also made the kale/brussels sprouts salad and the sweet potato crisp (along w/ honey baked ham and my own potato dauphine recipe) to round out the menu. Everyone loved everything. This site is awesome.
Thanks, Lindsay! So glad everyone enjoyed 🙂
I just recently found your site. I absolutely love it. I made the peas and asparagus and my family flipped. I always combine vegies but I has not combined these until now. Also I usually add lots of garlic and butter but I loved the brown sugar and cayenne pepper. AWESOME! Thanks I can’t wait to try everything else!