Asparagus, Peas, and Basil (Piselli con Asparagi e Basilico) |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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What grows together, goes together is a concept that often holds true, but disparate denizens of the garden sometimes need coaxing to harmonize. Ferrigno sets about the task with wise restraintjust a little butter, shallot, and fresh basil turns asparagus and peas into the best of friends. Ingredients:
1/4 cup finely chopped shallots (about 2) |
3 tablespoons unsalted butter |
2 pound 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 fine sea salt |
handful of torn basil leaves (about 3/4 cup) |
Directions:
1. Cook shallots in butter in a 12-inch heavy skillet over medium heat, stirring frequently, until just tender, about 4 minutes.
2. 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.
3. Cooks' note: Peas can be shelled and asparagus cut 1 day ahead and chilled, covered.
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