This quick side dish featuring asparagus and peas is bursting flavor. Enjoy!
Buttered Asparagus and Peas
1 bunch asparagus, ends trimmed then remainder cut in thirds
1 (10 ounce package) frozen peas
2 tablespoons unsalted butter
1 tablespoon chopped fresh parsley
1 teaspoon dried tarragon leaves
1 teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1 lemon, divided
Prepare a large bowl of salted ice water for an ice water bath. Set aside. Bring a stockpot of salted water to a boil. Add asparagus and cook 1 minute. Add peas, bring back to a boil and cook 1 minute more. Drain. Pour asparagus and peas in ice water bath and cool 5 minutes. Drain thoroughly.
While asparagus and peas are draining, melt butter in a large skillet over medium heat. Add vegetables, and cook until heated through. Add parsley, tarragon, salt and pepper. Squeeze juice from ½ lemon over all. Stir to combine. Thinly slice remaining half of lemon. Garnish with lemon slices. Makes 6-8 servings. Enjoy!
Published in The News and Neighbor on May 2, 2018