Ingredients for Asparagus Peas And Basil Piselli Con Asparagi E Basilico
- 2 finely chopped shallots
- 2 tablespoons butter
- 1 pound asparagus spears (trimmed and cut into 1-inch pieces)
- 1 cup shelled fresh peas
- 1/2 teaspoon fine sea salt (plus more to taste)
- 1/2 cup fresh basil leaves, chopped
- 1/4 teaspoon black pepper
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How to Make Asparagus Peas And Basil Piselli Con Asparagi E Basilico
- Melt 2 tablespoons of butter in a 12-inch heavy skillet over medium heat. Add 2 finely chopped shallots and cook, stirring frequently, until softened, about 4 minutes.
- Add 1 pound asparagus spears (trimmed and cut into 1-inch pieces) and 1 cup shelled fresh peas to the skillet. Season with 1/2 teaspoon sea salt and 1/4 teaspoon black pepper. Cover the skillet tightly with foil.
- Cook over medium heat until the vegetables are tender-crisp, about 8-10 minutes. Stir occasionally to ensure even cooking.
- Remove from heat and stir in 1/2 cup fresh basil leaves, chopped. Taste and adjust seasoning with additional sea salt if needed.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
20g
Fat
19g
Carbs
5g