Srping on a plate

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)

Ingredients:

• 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)

Instructions:

Cook shallots in olive oil in a 12-inch heavy skillet over medium heat, stirring frequently, until just tender, about 4 minutes.

Stir in asparagus, peas, sea salt, and 1/4 teaspoon pepper, then seal skillet with foil. Cook over medium heat until vegetables are tender but still slightly al dente, about 8 minutes. Stir in basil and sea salt to taste.

Read More http://www.epicurious.com/articlesguides/healthy/nutritiousdishes/springvegetables/recipes/food/views/Asparagus-Peas-and-Basil-em-Piselli-con-Asparagi-e-Basilico-em-242035#ixzz0js7WB22q