Buttered Asparagus and Spring Peas

Buttered Asparagus and Spring Peas
Serves: 6-8 servings
  • 2 pounds asparagus, ends trimmed and cut into 2-inch pieces
  • 1 cup fresh English peas
  • 3 tablespoons unsalted butter
  • 1 tablespoon chopped fresh tarragon
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon chopped fresh chives
  • 1½ teaspoons kosher salt
  • ⅛ teaspoon ground black pepper
  • Garnish: lemon wedges
  1. Bring a large saucepan of water to a boil over high heat. Add asparagus, and cook for 1 minute. Add peas; cook 1 minute more. Immediately drain, and rinse with cold water.
  2. In a 10-inch cast-iron skillet, melt butter over medium-high heat. Add blanched asparagus and peas to skillet. Cook until heated through, about 2 minutes. Add tarragon, parsley, chives, salt, and pepper. Stir until well combined. Garnish with lemon, if desired.


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