I love simple recipes that just highlight the flavors of the main ingredients which in this case are the asparagus and peas.  The shallots, butter and basil just bring out the full flavor of the vegetables.  I keep thinking of this as a spring or summer dish but I bet I make it all year long.

 Asparagus, Peas and Basil

1/4 cup finely chopped shallots
3 Tbls. unsalted butter
2 lb. asparagus, cut into 1 inch pieces
3/4 lb. shelled fresh peas or 1 10 oz. package thawed frozen peas
1/2 tsp. fine sea salt
3/4 cup torn basil leaves

Cook the shallots in the butter in a heavy skillet until wilted.  Stir in the asparagus, peas, salt and 1/4 tsp. pepper, then cover and cook over medium heat until vegetables are tender but still slightly al dente, about 8 minutes.  Stir in the basil and sea salt to taste.

Tags: asparagus, basil, peas, spring vegetables