Monday, April 11, 2011

Lemon Asparagus, Peas & Basil

Spring is in the air here in the South! Our tulips are popping up and the azaleas are blooming. Whenever I think of Spring I think of sweet, fresh, crispy asparagus. The Other Williams likes to eat it raw but I prefer mine lightly steamed.

We spent the entire weekend in the yard planting, weeding, mowing, raking, and mulching. The yard looks amazing but after a day of working hard we decided a steak dinner was in order. Along with our grass-fed local sirloin we piled up a huge portion of this delicious, fresh side dish.

Not only is this dish healthy but it's beautiful! The textures really make this dish just delicious. The asparagus is crunchy and the peas pop when you bite into them. Try to stay away from canned peas and only grab fresh asparagus, preferably from a local farm. Our local asparagus farm has the best asparagus I've ever put in my mouth. If you're not a fan of asparagus, now is the season to give it another try.

This dish would make a great lunch or picnic salad and could be served warm or cold! You could also toss in some tuna or smoked chicken. Enjoy!

Lemon Asparagus, Peas & Basil

Serves 6 (We cut the recipe in half and serve 2 healthy sized portions)
Time: 30 mins

1/4 cup finely chopped shallots
3 tbsp unsalted butter
2 lbs fresh asparagus, trimmed and cut into 1-inch pieces
2 1/2 cups fresh or frozen (10oz package) peas
1/2 tsp salt
1 tbsp lemon zest
Handful of basil
Parmigiano reggiano, grated for topping

  1. Cook shallots in butter in a 12-inch skillet over medium heat, stirring frequently, until just tender, about 4 minutes.
  2. Stir in asparagus, peas, salt, and pepper, then seal skillet with foil (or tight lid). Cook over medium heat until vegetables are tender but still slightly al dente, about 8 minutes.
  3. Remove from heat and add basil, lemon zest, salt and pepper. Stir and serve topped with parmigiano.

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