This is a wonderful side dish from "What To Have For Dinner" by Martha Stewart. Fast, easy and delicious. We enjoy this with lamb chops especially -- but excellent with a variety of main dishes.
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Units: US | Metric
- 3/4 lb fresh peas or 3/4 lb thawed frozen peas
- 3/4 lb asparagus, cut obliquely,into 1 inch pieces
- 1 tablespoon olive oil
- 1 1/2 teaspoons unsalted butter
- 1 small red onion, sliced in 1/8 inch rounds
- 1 large red pepper, seeded,cut into 1/8 inch strips
- 3/4 teaspoon salt
- 1/4 teaspoon fresh ground pepper
- 1/2 cup low sodium chicken broth
- 1Bring a large pot of salted water to a boil.
- 2Boil the fresh peas and asparagus separately until crisp-tender, about 1 minute each.
- 3Plunge into cold water to stop the cooking process; drain.
- 4In a large skillet, heat olive oil and butter over medium heat.
- 5Add onion and bell pepper and cook until slightly wilted, about 3 minutes.
- 6Add peas, asparagus, salt and pepper, and cook for 1 to 2 minutes.
- 7Increase heat to high and add chicken stock; cook until reduced by half-- about 3 minutes.
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Nutritional Facts for Sauteed Spring Peas, Asparagus, Red Peppers and Onions
Serving Size: 1 (265 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 153.3
- Calories from Fat 50
- Total Fat 5.6 g
- Saturated Fat 1.5 g
- Cholesterol 3.8 mg
- Sodium 462.8 mg
- Total Carbohydrate 20.5 g
- Dietary Fiber 7.1 g
- Sugars 8.4 g
- Protein 7.8 g