Sauteed Spring Peas, Asparagus, Red Peppers and Onions

Recipe by Pianolady
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READY IN: 15mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • Enjoy!
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