- 300g Asparagus (washed, trimmed and peeled)
- 450g Peas
- 1 Medium Sized Onion (trimmed, peeled and sliced)
- 75g Butter
- 100ml Vegetable Stock
- Olive Oil
- Using a wide surface saute pan with a lid, heat under medium low heat. When hot, add your olive oil and onions. Cover with a lid and cook until the onions have sweated down and softened.
- Turn your heat up to high and add your vegetable stock.
- When your vegetable stock comes up to a boil, add your asparagus. After 1 min, add your peas and butter. Cook for 2-3mins while constantly stirring and tossing your pan.
- Season with salt and pepper, and serve.
- Depending on the size and shape of your asparagus, you may or may not need to peel or cut them. If they’re old and very large, it’s better to peel and slice them.
- If you’re unable to get good quality fresh peas, frozen peas are fine and will likely be much better quality. Look for ones that are labeled IQF (Individually Quick Frozen).
- The trick to cooking this dish is to get your timing right and to not overcook your vegetables. What you’re looking for is for your vegetables to turn bright green but are cooked through with just a bit of bite to them.
- In the scenario that your vegetables release too much water and your dish comes out a little soupy, strain some of the excess liquid before transferring to a serving platter or dish.