Sauteed Spring Peas, Asparagus, Red Peppers and Onions

READY IN: 15mins
Recipe by Pianolady

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.

Top Review by Dr. Jenny

This recipe was really tasty and easy to prepare. As stated in the description, it is a versatile dish that would go nicely with a variety of entrees. I served it with Bev's Walnut Crusted Trout. My trout was on the small side, so I was looking for a side that would be filling. This dish did the trick! DH and I polished off the whole pan! DH and I both enjoyed it a bit more once we sprinkled grated parmesan cheese over our individual servings. Thank you for posting and I will definitely be making this again.

Ingredients Nutrition


  1. Bring a large pot of salted water to a boil.
  2. Boil the fresh peas and asparagus separately until crisp-tender, about 1 minute each.
  3. Plunge into cold water to stop the cooking process; drain.
  4. In a large skillet, heat olive oil and butter over medium heat.
  5. Add onion and bell pepper and cook until slightly wilted, about 3 minutes.
  6. Add peas, asparagus, salt and pepper, and cook for 1 to 2 minutes.
  7. Increase heat to high and add chicken stock; cook until reduced by half-- about 3 minutes.
  8. Enjoy!

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