2 finely chopped shallots
3 tablespoons unsalted butter
2 pounds asparagus, trimmed and cut into 1-inch pieces
1 (10-ounce) package thawed frozen peas
1/2 teaspoon fine sea salt
Small package of basil leaves, torn into small pieces
Grated Parmesan (optional)
Cook shallots in butter in a 12-inch heavy skillet over medium heat, stirring frequently, until just tender, about 4 minutes.
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. Stir in basil, Parmesan (if using) and sea salt to taste.
(LD)
-Adapted from Gourmet Magazine