Ingredients
2tbspunsalted butter
¼cupshallots,minced
1bunchthin asparagus spears,ends trimmed, cut into 1½ inch pieces on a diagonal
1cupfrozen peas,thawed
salt
freshly ground black pepper
1tsphoney
Preparation
Melt the butter in a medium saucepan over medium-low heat. Add the shallots and cook, stirring frequently, until soft and translucent.
Add the asparagus, ¼ teaspoon salt and freshly ground black pepper to taste. Continue cooking over medium-low heat, stirring frequently so the shallots don’t burn, for about 5 minutes or until tender-crisp.
Add the peas and honey and cook about one minute more until the peas are warmed through. Add more salt and pepper to taste.
