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Tuesday, February 17, 2009

Piselli Con Asparagi E Basilico

This simple and delicious recipe comes from an issue of La Cucina Italiana. I have had a subscription to this magazine for some years now and always love the recipes, articles and pictures. This recipe for Asparagus, Peas and Basil is really the perfect side.
Asparagus, Peas and Basil
1/4 cup finely chopped shallots (about 2)
3 Tbsp. unsalted butter
2 lb. asparagus, trimmed and cut into 1-inch pieces
3/4 lb. shelled fresh peas (2 1/2 cups; 1 3/4 lb in pods) or 1(10 oz) package thawed frozen peas
1/2 tsp. fine sea salt
Handful of torn basil leaves (about 3/4 cup)
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 tsp. of black pepper, then cover skillet. Cook over medium heat until vegetables are tender but slightly al dente, about 8 minutes. Stir in basil and salt to taste.

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