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Categories:Viewed: 1780 - Published at: 2 years ago
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
Method
- 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!
