I found this on Epicurious -- it's from a Gourmet magazine article a couple of years ago.
I substituted olive oil for butter in the original recipe.
Recipe: Asparagus, Peas and Basil (Serves 6)
- 1/4 cup finely chopped shallots (about 2)
- 2 T olive oil
- 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)