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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Hi Jenn,
First of all, I concur with all the rest who have raved about your site. My husband and I were absolutely SOLD with the first recipe we tried: your Honey Lime Sriracha Chicken Skewers. Oh! My! Goodness!! I add this in because I know others will now go look it up. 😉
ANYway, I did a test run on this asparagus/pea recipe (another winner!) because my assignment for a Seder dinner we are going to is the vegetable side dish. My question: since it will have to be reheated, is this a dish that could be reheated in the microwave or is it best to go back on the stovetop?
Thank you for sharing your passion for cooking! 🙂 My husband also really appreciates your obvious kindness.
Cindy
Hi Cindy, Thank you for the kind words – so happy you and your husband are enjoying the recipes! You can absolutely reheat this dish in the microwave. 🙂
Hi Jenn, been so pleased with your recipes. I greatly appreciate that they are ALWAYS spot on. But this asparagus and peas dish is really something! I will be cooking this as long as I’m able to cook! Thank you.
This recipe has become a go to side dish in my home. My husband and I love it, it’s so easy that he will even be the one to throw it together while I’m concentrating on making the main dish. He doesn’t usually eat honey, but enjoys it in this dish. My husband thought to add diced pancetta to it last week and it was a great addition (Jenn, you’ve even inspired him haha). He heated it until crispy in a second small pan and added it at the end. We tried small pieces of bacon with it last night (since I had already used the pancetta to make Paste e Fagioli and the Crispy Pancetta and Apple Salad earlier this week – both great recipes too!). The bacon worked really great with the flavors too. I’m already meal planning for next week and you can bet the ingredients for this are on my shopping list again.
I was in the process of making this when I realized I was out of peas. I had some edamame, so I figured, why not? The result was DELICIOUS! My 6 year old refused to eat asparagus until tonight – she devoured it! I can’t wait to try it with peas as well. Thank you for such easy, yummy, kid-approved recipes! 🙂
Just made this for tonight as a side dish to salmon. It tasted yummy! My husband has never really liked asparagus, and he asked me to add it to our list of tried and true recipes. Thanks for your recipe!
Asparagus & peas together? Brilliant!! And the shallots & butter bring it all together. Thanks Jenn!
Hi Jennifer,
I haven’t made this yet, but I know it will be wonderful because all your recipes are.
I am so excited for the beginning of April, when I receive my pre-ordered copy of your cookbook.
THANKS SO MUCH for all you have given us over the years.
Happy 2018
So sweet, Sheila! I’m so happy you’re enjoying the recipes — and thank you for supporting me!
Considering peas and asparagus aren’t always my go to vegetable of choice, I will definitely be making this again. Simple recipe with healthy ingredients and nice flavoring, great addition to any meal. My husband enjoyed it too, which makes it a winner.
So quick and really good. Just thought it needed more salt or acid. Maybe lemon? Love your recipes!
I think a bit of lemon zest or squeeze of lemon juice would be a nice addition here!
Would never have thought to put these together. It made a great side to the marinated chicken for the grill on your site. My folks even took the recipe home with them to put on their rotation. We are always looking for great veggie dishes to keep things interesting. My husband and daughter are athletes and health nuts- so keep these recipes coming.
I am just curious, about how much salt do you use? The only reason I ask is I felt I had to keep adding more and more to get even the faintest saltiness…
Hi Christy, I use a total of just under 1/2 tsp. of salt, give or take.