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