For Sophie Gray's best asparagus tips and tricks, go to In season with Food magazine: asparagus.
Buttered asparagus with peas and honey
This delicious buttered asparagus with peas and honey dish is great with roasted meats. It can easily be made ahead when entertaining, and served cold or reheated in the microwave.
- 15 mins cooking
- Serves 4
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Ingredients
- 2 tablespoon butter
- 1/4 cup finely chopped red onion
- 2 bunch asparagus, woody ends removed, stems sliced diagonally
- salt and black pepper
- 1 cup frozen baby peas, thawed
- 75 gram snow peas or sugar snaps
- 1 teaspoon honey, plus extra for drizzling
- 4 mint springs
Method
- 1Melt the butter in a frying pan over medium-low heat. Add the onion and cook, stirring frequently, for 4-5 minutes or until soft and translucent.
- 2Add the asparagus and a pinch of salt and black pepper to taste. Cook gently, stirring frequently, for about 5 minutes or until tender-crisp.
- 3Add the peas and honey and cook for a further 1 minute until the peas are warmed through. Add more salt and pepper, to taste, and an extra drizzle of honey, if desired. Garnish with mint.
Notes
• If you like a hint of mint, use minted peas in this dish. • If asparagus spears are thick, slice them lengthways first to ensure even cooking of all ingredients.
