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Nutrition Facts

Serving Size 1 (233g)

Recipe makes 6 servings

Calories 137
Calories from Fat 57 (41%)
Amount Per Serving %DV
Total Fat 6.4g 9%
Saturated Fat 3.8g 19%
Monounsaturated Fat 1.5g
Polyunsaturated Fat 0.6g
Trans Fat 0.0g
Cholesterol 15mg 5%
Sodium 219mg 9%
Potassium 551mg 15%
Total Carbohydrate 16.0g 5%
Dietary Fiber 6.3g 25%
Sugars 5.2g
Protein 7.2g 14%

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Asparagus, Peas, and Basil (Piselli Con Asparagi E Basilico)

Recipe #297673 | 30 min | 30 min prep | add private note
(1) RATE IT NOW Print Recipe

By: blucoat
Apr 10, 2008

A simple, spring-time Umbrian recipe from Ursula Ferrigno published in this month's Gourmet magazine. Peas can be shelled and asparagus cut 1 day ahead and chilled, covered.

SERVES 6 (change servings and units)

Ingredients

Directions

  1. 1
    Cook shallots in butter in a 12-inch heavy skillet over medium heat, stirring frequently, until just tender, about 4 minutes.
  2. 2
    Stir in asparagus, peas, sea salt, and 1/4 teaspoon pepper, then seal skillet with foil. Cook over medium heat until vegetables are tender but still slightly al dente, about 8 minutes. Stir in basil and sea salt to taste.

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Featured Reviews for This Recipe

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From: Chef Kate

On May 4, 2008

Fabulous combination of fresh, bright favors! I made this with frozen peas but am looking forward to making it with peas from our garden soon. I think this will also be delicious with other fresh herbs--mint, oregano etc. Thanks!!

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