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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So simple to make, yet lovely and delicious. A perfect side dish for spring meals.
This side dish was amazingly easy and delicious! I added a little (minimal) bit more butter just because I have a picky eater who hates vegetables but even he was getting seconds of this and has been asking for it again. Vegetables can get so redundant and boring but this was an awesome spring vegetable that I would do over and over.
Loved this dish! So easy, and incorporates two things my picky eater loves.
Who’d ever think peas and asparagus would combine into a simple but superb side dish? So easy! This recipe is a keeper, but then again I’d expect nothing less from Jenn. Thanks for another tasty recipe…yours are the best!
Kathy M.
Really tasty and quick to prepare. A nice change from grilled asparagus. Family loved it!
Hi Jenn, this is one of my favorite go to recipes. I’m vegetarian so I wanted to make this dish my main meal, I prepared the recipe as usual, reserving the asparagus and 1/4 of the peas. Then took the remaining peas and shallots, a handful of fresh Pea MicroGreens, and about a 1/4 cup of warm water; and puréed the mixture until smooth. Poured the mixture on a plate and placed the reserved asparagus and peas on top. It took the peas flavor over the top, but didn’t overpower the asparagus. Thank you for the inspiration!
I am making this tonight and would like to feed some to my daughter who can’t have honey since she’s under one year old. Would maple syrup be a good substitute for the honey?
Thank you!
I’ve never tried this with maple syrup; while I suspect it would work, the maple syrup will give it a slightly different flavor. It’s also okay to just omit the honey — the dish will still be delicious!
Can I make the asparagus and peas recipe ahead of time and reheat?
Also, will I need to triple the recipe for 10 people?
Thanks!
Hi Jodi, it reheats nicely so it’s perfectly fine to make it ahead. And, depending on how much other food you will have at the meal, I would either double or triple the recipe. Hope everyone enjoys!
Fabulous! I found this recipe as a pairing with the Honey Mustard Panko Crusted Salmon and am showing my support for serving the two recipes together. The only thing I might add to the Asparagus and Peas is a bit of mint. Otherwise, perfect.
Hi Jenn~ I’m a big fan of yours and have your banana bread with pecans and coconut in my oven as I write! Anyway…I would like to use up some fresh English peas. I’m guessing I should put them in at the same time as the asparagus? Does that sound right?
Hi Rebecca, That sounds right. Enjoy!
Can you be more specific about what you mean by a bunch of asparagus. Different stores sell bunches of different sizes; mine sells it in plastic trays. Perhaps you could express it by pounds? Or number of stalks? I’m really looking forward to making this
Very true Linda! I checked while I was at the store today and determined that one bunch of thin asparagus spears is the equivalent of about a pound. Hope you enjoy the dish!