Raise your hand if you are in need of all the easy side dishes right now? I feel like I have been making the same recipes over and over lately and last week I decided I wanted to try a few new recipes to switch things up! I ended up creating a dish with some asparagus that needed using up from the fridge and threw in some peas from the freezer along with some fresh herbs that I had, and the result was so good y’all! It was such a nice change from the usual roasted asparagus that I usually make, not to mention it takes about ten minutes total from start to finish so its kind of amazing. I figured that you probably needed this dish in your life too, you’re welcome. My easy asparagus and peas with herbs pairs perfectly with any protein you might be making and will quickly become one of your favorite dinnertime sides!
This dish is a total of six ingredients, not counting salt and pepper, and it is the perfect fresh dish for summer. I served it with grilled salmon, but it would be equally as delicious with chicken or even mixed with some pasta. I also added some fresh mint and dill to the dish at the very end for some extra brightness, but you can use whatever herbs you have on hand. Basil or thyme would also be great options to use or you can omit all together if you prefer and just season with salt and pepper. This dish is so simple, but is so delicious and any way you decide to make it, it will be so good.
I just love how vibrant the green is and because you don’t cook the asparagus or the peas long, they have a great texture. No mushy vegetable here, please and thank you…just delicious, healthy, fresh veggies that will complete your dinner any night of the week. I even took the leftovers and ate them with some eggs the next morning which was delicious on its own, but it got me thinking that these veggies would be amazing in a frittata too!
I mean, so many options here. Have I convinced you to make this dish yet? I thought so.
Ingredients:
1 Bundle Asparagus
2 Cups Frozen Peas
1 Tbsp. Butter
1/4 Cup Sliced Scallions
1 Tsp. Fresh Mint
1 Tsp. Fresh Dill
1 Tsp. Kosher Salt
1/2 Tsp. Black Pepper
Directions:
Trim the tough ends of your asparagus with a peeler or simply break off the end where it naturally wants to break. This is the thicker end that tends to be tough to eat and if you bend the stalk towards the end, it will tell you where it needs to be broken off and then you can discard those ends.
Slice the remaining asparagus into thirds.
Heat butter in a skillet over medium heat and then add scallions and cook for 1-2 minutes.
Add asparagus to the pan and season with salt and pepper, and sauté for 5 minutes stirring occasionally.
Add in peas and toss to season and sauté long enough to simply heat through.
Sprinkle with fresh herbs and serve immediately.
She’s kind of gorgeous right? You will love making this dish all season long!
