If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: By the time asparagus season rolls around, I've had enough of stews and risottos and soups; I want fresh, green vegetables, prepared as simply as possible. Here, basil and lemon are a supporting cast to fresh asparagus and peas. The dish is best served immediately, while the vegetables are still hot and the basil just wilted. - Rivka
Serves 4 as an appetizer, 2 as a side dish
- 1 pound asparagus
- 1 cup freshly shelled peas, from about 40 or so pods
- 3 tablespoons unsalted butter
- good flaky salt
- freshly cracked black pepper
- 1/4 cup torn basil leaves
- zest 1 lemon, preferably unsprayed
- 1-2 tablespoon lemon juice
- Wash and dry asparagus spears. Trim 1-1.5 inches off the ends, and cut on the bias into three or four pieces each.
- In a large, shallow frying pan, heat butter on medium until it foams and then subsides. Add asparagus, and shake pan to get pieces into a single layer. Add a sprinkling of salt. Continue cooking, shaking pan frequently, until asparagus are cooked through but still very firm, about 2 minutes. Turn heat to low. Add peas. Shake pan to distribute, and cook 1 minute longer, just until peas are very plump (they may start to pop and/or jump out of the pan; if that happens, you're done -- turn off the heat). Remove pan from heat; add lemon zest, basil, and a few grinds of pepper. Shake pan again to distribute evenly. Transfer to serving bowls or platter and sprinkle with another pinch or two of salt, to taste. Squeeze abut 1-2 tablespoons of lemon juice over the vegetables -- just enough to offset the salt, you don't want the lemon to overpower the vegetables -- and serve immediately.
- This recipe was entered in the contest for Your Best Asparagus Recipe