Active Time

　　30 min

　　Total Time

　　30 min

　　"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.

　　

Ingredients

Makes 6 servings

　　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)

　　

Step 1

Cook shallots in butter in a 12-inch heavy skillet over medium heat, stirring frequently, until just tender, about 4 minutes.

　　

Step 2

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.

　　Cooks' note:

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