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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Wow what a delicious combo that I never would’ve thought of on my own! We only like asparagus when they’re crisp tender and this was a super easy dish to make that really brightened up the entire meal. Plus the leftovers are really yummy too. It’s a great side dish when you want something fresh and quick, it’s in my regular rotation now!
Amazing! I’ve made this multiple times, and everyone loves it.
My husband does not much care for asparagus where I love it. So I tried this recipe and he loved it. I have now made several of your recipes find them all tasty.
Only trouble I have is in baking recipes where the butter is measured by tablespoons, find this difficult, would prefer other measuring such as 1/3 or 1/4 of cup or in oz.s
Glad you liked the soup! Regarding the butter, it may be helpful for you to know that 8 tablespoons of butter are the equivalent of 1/2 cup, so 4 tablespoons are 1/4 cup, etc. Also, most of my recipes have conversions to grams. To view them, scroll down to the recipe and immediately under the recipe title on the right side, you’ll see a little toggle. If you move it from “cup measures” to metric, you’ll see measurements that will work for you. Hope that helps!
Hi Muriel,
I invested in a food scale and weigh the butter and any ingredients that are specified in ounces or grams. It is so convenient and I like knowing the measurements are exact. I use the scale when cooking also. In fact I’ve worn one scale out and had to purchase another. Just a suggestion. 🙂
Jan
I made this last night as a side for dinner and just polished off the leftovers. This dish was truly beautiful, amazingly flavorful and super simple to make. My husband has been wanting something (not canned soup based) to replace green bean casserole at Thanksgiving and we think this will be it, doubled, of course.
I made this delicious dish tonight with your Best Ever Grilled Chicken. It felt like such an indulgent meal for a Wednesday dinner! Both recipes are so easy and great summer dishes. I took a plate to my next door neighbor and she loved it too!
The recipe combining peas and asparagus seems almost too simple to be true — but it’s really terrific! We made it recently and loved it, and my wife has already recommended it to a friend — who also loved it. Thanks!
So simple, so good…a lovely way to prepare asparagus. A wonderful, company worthy side. I put leftovers over a high protein yogurt lemon sauce for another great dinner. Thanks Jenn for another winner.
Simple and delicious recipe. Love your cookbook!
I’ve been in a cooking and baking mode (which I enjoy, but now I have time). Made this as written last night to accompany rack of lamb with roasted Greek style potatoes. Wonderful meal and the perfect side. That little hint of sweetness from the honey really works well with the lamb. Will make again.
Love your site by the way. Recipes are easy to follow and no fail. Ordered the cookbook!
Glad you enjoyed it (and thanks for your support with the cookbook)! ❤️
Sounds yummy.
How much is a bunch of asparagus?
Michelle
Hi Michelle, a bunch of asparagus usually just over 1 pound. Hope you enjoy!
One of my favorite recipes. I’ve made this over and over since first discovering it here several years ago. And always gets complimented and devoured. Thanks!