6 Servings 30 min Cook
3/4 Tbsp, leaves Basil
1 Package Peas
2 Lb Asparagus
1/2 Tsp Salt
4 Tbsp chopped Shallots
3 Tbsp Butter
Trim heads off asparagus and cut into 1-inch pieces.
Cook chopped shallots in butter in a 12-inch heavy skillet over medium heat, stirring frequently, until just tender, about 4 minutes.
Stir in asparagus, peas, sea salt, and 1/4 teaspoon pepper, then seal skillet with foil.
Cook over medium heat until vegetables are tender but still slightly al dente, about 8 minutes.
Stir in basil and sea salt to taste.
