Tender Spring Peas and Asparagus

From the Mayo Clinic William-Sonomas Cookbook.

• Ready In: 20 mins
• Serves: 6

Ingredients

• 32  asparagus
• 2⁄3 cup water
• 1⁄3 cup vegetable broth
• 3  shallots, minced
• 2  lbs fresh peas, shelled or 10  ounces  frozen peas
• 1⁄4 teaspoon ground pepper
• 1⁄2 red bell pepper, seeded, stemmed and diced (capsicum)

Directions

1. Cut asparagus into 1-inch thick pieces.
2. Bring water, broth and shallots to a boil in a large frying pan, over medium-high heat.
3. Stir in asparagus, peas and ground pepper.
4. Cover and cook 5 minutes.
5. Uncover and add pepper.
6. Cook until liquid had mostly been evaporated (about 2 minutes).