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
What You'll Need
freshly shelled peas, from about 40 or so pods
good flaky salt
freshly cracked black pepper
torn basil leaves
zest 1 lemon, preferably unsprayed
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.
I'm a healthcare consultant by day, food blogger by night, and I make a mean veggie chili. I'm eat a mostly-vegetarian diet, but have a soft spot for meat, especially braised short ribs. And this profile wouldn't be complete without an admission that I absolutely am addicted to cookies and chocolate. Finally, I love the idea of food52 and can't wait to share and read my and others' favorite recipes!