Asparagus, Peas, and Basil (Piselli con Asparagi e Basilico)
Just a little butter, shallots, and fresh basil turn asparagus and peas into the best of garden friends. Your veggies and herbs are available from Geneva Lakes and River Valley Ranch. And, did you know that The Meat Goat and Lester’s Bison Farm sell butter? They do and it is wonderful!
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)
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.
3. Stir in basil and sea salt to taste.
Peas can be shelled and asparagus cut 1 day ahead and chilled, covered.
Recipe courtesy of Ursula Ferrigno Gourmet April 2008