This side dish feels like I’m giving springtime a big ole hug! It mixes all of those early spring favorites - asparagus, peas and basil - with some shallot sautéed in a little butter and oil to bring all those fabulous ingredients together. Such crisp, fresh flavors. A perfect way to awaken the senses after winter and to bring on the veggies. I can’t get enough! I’ve been making this asparagus and peas with basil dish for years and years. It’s one I originally found in a magazine, and I just come back to it year after year. Plus, you know me, if one green vegetable at dinner is good, two is double the fun! Bring on those veggies! This also comes together in no time – it’s ready in just 15 minutes – so it’s a cinch to make on a busy weeknight. Plus, you really just need a shallot, asparagus, peas and basil to make this. Simple ingredients combined in delicious ways. So let’s get cooking. OK, I’ve got a few quick tips and notes about this recipe. Just tryin’ to be helpful. If you want to jump on down to the recipe, simply scroll right on through the rest of the text. The recipe card is near the bottom of the page, above the comments section.
Ingredient Notes:
Asparagus: If your asparagus is pencil thin, it might not need the 3-4 minutes to get slightly tender. On the other hand, if your stalks are huge, you might need to cook them for an extra minute or two. We want them a little tender, but still with some crunch. Peas: Frozen peas are a staple in my freezer. So easy! Just be sure to thaw them under warm running water for a minute before adding to the pan. Or you can use canned peas or fresh peas if you’ve got them. Basil: Fresh basil is a must here. Dried basil will not work. Butter: If you want to use all olive oil, instead of the combo of olive oil and butter, that’s fine. You could do that if you want this dish to be vegan.
As for serving, feel free to add some extra basil. Or some extra butter on top for a little more richness. You can also give this dish a good sprinkle of Parmesan cheese if you’d like. And I kinda think some cooked, crumbled bacon on top would be delicious as well for a more indulgent topping. Pair this with brown rice or fast “baked’ potatoes and your favorite baked or grilled chicken, and you are eating well tonight. Baked lemon chicken would be fantastic with this for even more light, bright spring flavors on your plate. Big fresh flavors, quick and easy side dish. A win-win. I hope you give this asparagus recipe a try soon. I think it’ll become a favorite in your house, too. Enjoy! XO, Kathryn Asparagus: If your asparagus is pencil thin, it might not need the 3-4 minutes to get slightly tender. On the other hand, if your stalks are huge, you might need to cook them for an extra minute or two. We want them a little tender, but still with some crunch. Peas: Frozen peas are a staple in my freezer. So easy! Just be sure to thaw them under warm running water for a minute before adding to the pan. Or you can use canned peas or fresh peas if you’ve got them. Basil: Fresh basil is a must here. Dried basil will not work. Butter: If you want to use all olive oil, instead of the combo of olive oil and butter, that’s fine. You could do that if you want this dish to be vegan. Toppings: Feel free to top this with extra basil or some more butter. You could also serve this with grated Parmesan cheese. Cooked, crumbled bacon would be delicious as well.
