Summery Sautéed Carrots, Asparagus and Peas

Serves 6

  • 3 Tbsp. extra-virgin olive oil or unsalted butter
  • 3 shallots, chopped
  • 1 lb. asparagus, cut into 1-in. pieces
  • 1 lb. carrots, sliced into matchsticks
  • 1 lb. English peas (frozen are fine)
  • 1 cup basil, sliced thin
  • 1 tsp. sea salt
  • Freshly ground black pepper to taste
  1. Heat olive oil in a medium sautée pan. Add shallots and sautée until soft, 4–5 minutes.
  2. Add asparagus, carrots and peas and continue to sauté until fully cooked, about 8 minutes.
  3. Add basil, salt and pepper.