In searching for a side dish from the Umbria Region of Italy, I found this delicious and easy recipe for Asparagus, Peas, and Basil (Piselli con Asparagi e Basilico) on epicurious.com (http://www.epicurious.com/recipes/food/views/asparagus-peas-and-basil-em-piselli-con-asparagi-e-basilico-em-242035). It should serve 6. I served it with a Tuscan beef stew - Peposo dei Fornaciari dell'Impruneta - which I described in a previous post.
Ingredients
- 1/4 cup finely chopped shallots (about 2)
- 3 tablespoons unsalted butter
- 2 pounds asparagus, trimmed and cut into 1-inch pieces
- peas, fresh or frozen (3/4 pound shelled fresh peas, or 1 & 3/4 pound in pods or 10 ounces of thawed frozen peas - I used the thawed frozen peas.)
- 1/2 tsp fine sea salt
- 1/4 tsp black pepper
- about 3/4 cup of torn fresh basil leaves
Directions
Cook shallots in butter in a 12-inch heavy skillet over medium heat, stirring frequently, until just tender - about 4 minutes.
Stir in asparagus, peas, sea salt, then seal skillet with foil. (Rather than the foil, I simply used a tight cover for the skillet.) Cook over medium heat until vegetables are tender, but still slightly al dente - about 8 minutes.
Stir in basil and sea salt.
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