Asparagus, Peas, and Basil ( Piselli con Asparagi e Basilico )

Ingredients

• Basil

  Spices, dried

  ¾ tbsp, leaves or 2g

• Peas

  Green, frozen, unprepared

  1 package or 284g

• Asparagus

  Raw

  2 lb or 906g

• Salt

  Table

  ½ tsp or 3g

• Shallots

  Raw

  4 tbsp chopped or 40g

• Butter

  Unsalted

  3 tbsp or 43g

Directions

1. Trim heads off asparagus and cut into 1-inch pieces.
2. Cook chopped shallots in butter in a 12-inch heavy skillet over medium heat, stirring frequently, until just tender, about 4 minutes.
3. 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 and sea salt to taste.