In the kitchen certainly, it takes just a little effort to make the ordinary a little more special. Asparagus in the spring is so readily available and so versatile that I find myself buying it at least once a week and frequently more. To change it up a little bit, sometimes I cut the spears into pieces and sauté them with peas and onions. The different cut and the combination of flavors does just enough to make this a side dish that I love to make for family and company.
Spring Green Vegetable Sauté
1 pound fresh asparagus, trimmed and cut into 1-inch pieces, tips set aside
1 cup fresh or frozen spring peas
1 bunch green onions, trimmed and cut into 1-inch pieces
1 tablespoon olive oil
1 tablespoon butter
Kosher salt and freshly ground pepper to taste
In a sauté pan, melt the butter and the olive oil together. Add the asparagus pieces and green onions and sauté for 3 or 4 minutes until crisp-tender. Add the peas and the asparagus tips and cook for an additional 2 minutes until the peas are warmed and the tips are tender. Season to taste with kosher salt and freshly ground pepper.
