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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By far the best asparagus recipe that I have made. My two year old loves it! Great way to get kids to eat their vegetables.
Really REALLY TASTY!!!
I have made this recipe more times than I can count. It’s fabulous for company or family dinner. Super easy and quick. Flavors blend so well and it is very impressive when plated. It’s always a big hit
I have made this dish for the last two Christmas Eve dinners to serve with beef bourginoun and it is the perfect accompaniment! There’s never any leftovers, everyone loves it!
I had asparagus but not enough for four people. I looked for vegetables on your site and saw this recipe. I really enjoyed it and so did my guests. I served it like a previous reviewer with prime rib roast and scalloped potatoes. Thanks for the recipe.
This has become one of my go to recipes for a couple of years now. I love it’s simplicity, it’s vibrance and the fresh flavor. Always enjoyed by my guests. Making this this evening alongside a prime rib and scalloped potatoes. A perfect Father’s Day meal!
Delicious! I’ve made it twice now and will definitely make again. My only comment is that both times it took me longer than indicated to cook the asparagus (and I used nice thin asparagus), but aside from that it was perfect!
I can’t believe it took me this long to make this dish! It is fabulous! What a delicious combination! I prepared the recipe as written and it was perfect. I served it with grilled chicken and roasted baby potatoes. I will serve this frequently when asparagus is in season. If you happen to have any leftovers, they reheat wonderfully. The shallots are wonderful, but I have also prepared it with onion with good results….just go a little easier on the amount.
Thanks for a great giveaway, Jenn! Who wouldn’t LOVE a Kitchen aid mixer!!
Hi, Jennifer
I love your recipes!
Can you make the sautéed asparagus and peas in advance or is it best to make and serve immediately.
Many thanks
Jamie
You can definitely do this one in advance and reheat in the microwave. 🙂
This dish is delicious!! It was prepared exactly as written, and it turned out beautifully, with incredible flavors. I paired this with a mozzarella quiche, and it received rave reviews. Perfection!