Wednesday, April 7, 2010
For Easter supper at my mom's I made this green vegetable dish. I doubled the recipe and it was more than enough for 12 adults. The next night, I stirred the leftovers into some quinoa for a side dish with baked chicken breasts. You could cut down on the butter a little bit but don't skip the fresh basil!
Asparagus with Peas and Basil (serves 6-8)
from Gourmet April 2008
1/4 cup finely chopped shallots (about 2)
3 tablespoons unsalted butter
2 pounds asparagus, trimmed and cut into 1-inch pieces
3/4 pound shelled fresh peas (2 1/2 cups; 1 3/4 pound in pods) or 1 (10-ounce) package thawed frozen peas
1/2 teaspoon salt
3/4 cup chopped fresh basil
Cook shallots in butter in a 12-inch heavy skillet over medium heat, stirring frequently, until just tender, about 4 minutes.
Stir in asparagus, peas, salt, and 1/4 teaspoon pepper, then cover the skillet. Cook over medium heat until vegetables are tender but still slightly al dente, about 8 minutes. Stir in basil and more salt to taste.