- Vegetable Peeler: Ideal for peeling asparagus and other vegetables efficiently.
- Food Processor with Chopping Blade: Useful for quickly preparing chopped peas, basil leaves, or any ingredients from the recipe.
- High-Speed Blender: Great for pureeing cooked asparagus if needed in a recipe variation.
- Silicone Colanders (FoodSieve): Helpful for rinsing peas and basil leaves, or separating ingredients by size during prep work.
- Digital Kitchen Scale: Precise measurements are crucial when cooking with asparagus, especially if following a recipe closely.
- Non-Stick Skillet (Frying Pan): Essential for sautéing asparagus and peas; good surface area to volume ratio is ideal for even heat distribution.
- Chef's Knife: A versatile tool for various prep tasks, such as trimming asparagus ends or cutting basil leaves.
- Cutting Board (Mandoline): Provides consistent cut sizes when using a mandoline slicer to prepare thin asparagus spears.
- Measuring Spoons and Cups Set: For accurate measurement of ingredients in recipes, particularly if they call for specific ratios or amounts.
- Mixing Bowls (Various Sizes): Essential for mixing all the ingredients together; choose sizes based on your serving preferences.
- Food Storage Containers: To store leftover cooked asparagus, peas and basil dishes, ensuring freshness when refritten to use again.
1/4 cup finely chopped shallots (about 2)
3 tablespoons unsalted butter
2 pound asparagus, trimmed and cut into 1-inch pieces
3/4 pound shelled fresh peas (2 1/2 cups; 1 3/4 pound in pods) or 1 (10-ounce) package thawed frozen peas
1/2 teaspoon fine sea salt
Handful of torn basil leaves (about 3/4 cup)
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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