Worth a trip

Asparagus, Peas, and Basil (Piselli con Asparagi e Basilico)

Name: Asparagus, Peas, and Basil (Piselli con Asparagi e Basilico)
Cuisine: italian
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)

A small grocery run gets this on the table.

Ingredients

Steps

Match

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.

Recipes sourced from Epicurious.com.

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Directions