20 minutes
A vibrant and fresh medley of green peas and asparagus, enhanced with spring onions and butter for a delightful spring dish.
Green Peas, shelled
0 lb
0 lb
Unsalted Butter, divided: 2 tablespoons + 1 tablespoon for swirling
tablespoons
Spring Onions, trimmed and sliced
cups
cups
to taste
Flat Leaf Parsley, chopped
tablespoons
1. Prepare the Asparagus
Snap the tough ends off and slice the stalks on a slight diagonal into pieces between ⅛ and ¼ inch thick. Keep the tips about 1.5 inches long and split them if they’re thick.
2. Cook the Spring Onions
Melt 2 tablespoons of butter in a heavy pan over medium heat. Once the butter is melted, add the sliced spring onions. Cook them until they are soft, which should take about 4-5 minutes.
3. Add Asparagus, Peas, and Water
Add the sliced asparagus, shelled peas, 0.5 cups of water, and a pinch of salt to the pan. Cook for another 4-5 minutes, or until the vegetables are tender.
4. Finish the Dish
Swirl in the remaining tablespoon of butter and add the chopped parsley or chervil. Taste the medley and adjust the salt as needed.
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