Tuesday, April 08, 2008

Piselli con Asparagi e Basilico (asparagus, peas, and basil)

It might actually be Spring.

I'm not totally committed to that idea yet, because I live in Upstate New York and we had several inches of snow on the ground about two weeks ago, but I am hopeful. The sun is shining, the birds are singing, and it's supposed to get up to 68-degrees tomorrow.

My hope is further pushed along by fresh asparagus, tender peas, and hand torn basil. So simple, so green, so delicious.

Piselli con Asparagi e Basilico (asparagus, peas, and basil -- adapted)

1/4 cup finely chopped yellow onion
3 Tbsp. unsalted butter
2 bunches of 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)

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

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.


Rachel said...

This looks great! I wish it was warm here already!

Chris said...

This would have been perfect for the spring weather today! :)

Anonymous said...

I just came across your blog. I am from Iron.,Ny. Love it! Mary Lou

Lidian said...

Another terrific recipe - love it.

I have nominated you for an E for Excellence award over at Kitchen Retro


because you are just really excellent, you know! :)

Laura Rebecca said...

Thank you very much!

And, Lidian, that is especially sweet of you; thank you for taking time out of your day to do that. :D