Peas and Asparagus

Source: Barb Allen April, 2008

Ingredients

• 1 large Shallot, Finely Chopped
• 3 Unsalted Butter
• 2 lbs. Asparagus, Trimmed, Cut Into 1″ Pieces
• 1 package Frozen Or Fresh Peas
• ½ teaspoon Sea Salt
• ¾ cups Torn Basil Leaves

Method

Cook shallots in butter until tender over medium heat. Stir in asparagus, peas, salt and ¼ tsp pepper and then seal skillet with foil (or just cover). Cook over medium heat until veggies are tender but still slightly al dente, about 8 minutes (too long??) Stir in basil and salt to taste.