Sauteed Spring Peas, Asparagus, Red Peppers and Onions

Submitted 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."

 

• Ready In: 15mins
• Ingredients: 9
• Serves: 4

ingredients

• 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

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!

Reviews

[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.