Some people tend to shy away from asparagus because it can be tough, especially on the ends, but with this method of preparation—steaming the trimmed stalks in a covered skillet for 5 minutes and then adding the peas, green onions, and other liquid, the asparagus becomes fork-tender. Prevention featured this as a side dish for an Easter dinner (with ham as the entree), but we dined on it alongside grilled fish and a peach salsa (more about that tomorrow). The entire meal was delicious.
I think I'll put this recipe in my Easter file for 2012, but who says Asparagus and Sugar-Snap Toss can’t be an early summer dish as well?
Asparagus and Sugar-Snap Toss
1 1/2 teaspoons olive oil
1 1/2 pound asparagus, trimmed and cut into 1-inch pieces
1 tablespoon water
1/2 pound sugar-snap peas, ends trimmed and strings removed
3 green onions, sliced
1 1/2 teaspoons reduced-sodium soy sauce
1 1/2 teaspoons honey
Over medium heat, heat oil in large pan with lid. Add asparagus and water. Cover and steam 5 minutes. Add peas, green onions, soy sauce, and honey. Cover and cook until tender, about 5 minutes. Season to taste with salt (or salt substitute) and black pepper. Serve warm or at room temperature. Serves 6-8.