Name: Asparagus, Peas, and Basil
Cook time: 30 min
Total time: 30 min
Yield: Makes 6 servings
Ingredients: 1/4 cup finely chopped shallots (about 2); 3 tablespoons unsalted butter; 2 pound asparagus, trimmed and cut into 1-inch pieces; 3/4 pound shelled fresh peas (2 1/2 cups; 1 3/4 pound in pods) or 1 (10-ounce) package thawed frozen peas; 1/2 teaspoon fine sea salt; Handful of torn basil leaves (about 3/4 cup)

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

"What grows together, goes together" is a concept that often holds true, but disparate denizens of the garden sometimes need coaxing to harmonize. Ferrigno sets about the task with wise restraint—just a little butter, shallot, and fresh basil turns asparagus and peas into the best of friends.

Cooks' note:

Peas can be shelled and asparagus cut 1 day ahead and chilled, covered.

Recipe notes

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