Yield: 4 Servings
Measure | Ingredient |
---|---|
2 tablespoons | Olive oil |
2 tablespoons | Butter |
1 large | Onion; sliced thin |
1 medium | Clove garlic; minced |
2 pounds | Asparagus; trimmed and cut diagonally into 1-inch pieces |
½ pounds | Mushrooms; sliced thin |
3 tablespoons | Lemon juice; from 1 lemon |
1 cup | Chicken stock or canned chicken broth |
2 tablespoons | Minced fresh basil |
2 cups | Frozen sweet peas; thawed |
½ teaspoon | Salt |
¼ teaspoon | Ground black pepper |
4 \N | Servings rice or pasta; steamed |
Heat oil and 1 tbl. butter in a large skillet. Add onions and garlic; saute until the onions soften, about 5 minutes. Add next 4 ingredients plus 1 tablespoon basil; bring to boil and simmer until asparagus are almost tender and liquid reduces to ½ cup, about 7 minutes.
Add peas; simmer until heated through, about 2 minutes. Stir in remaining basil and butter. Season with ½ teaspoon salt and ¼ teaspoon pepper.
Serve immediately.
Recipe by Mangia!
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