Week 2 of my CSA and I am already rushing to make sure I don’t waste any of my precious produce. This week I had asparagus and peas in the pod to use and so I tried this tasty recipe from Gourmet.com.
1/4 Cup finely chopped Shallots
3 Tbsp unsalted Butter (or fat of your choice)
2 lbs Asparagus, ends trimmed and cut into 1 inch pieces
1 1/2 lbs of peas in their pod, also cut into 1 inch pieces
1/2 Tsp Sea Salt
1/4 Tsp fresh ground Pepper
3/4 Cup Basil, chopped thinly
1) Cook Shallots in butter in a 12″ pan over medium heat. Stir frequently until tender, about 4 minutes. They will smell amazing…
2) Stir in Asparagus, Peas, Sea Salt and Pepper and cover. Cook until veggies are tender, but still slightly crisp, about 8 minutes. Remove from heat, stir in Basil and enjoy!