Asparagus, Peas, and Basil

(recipe from Gourmet Italian Kitchen magazine)

Serves 6.

1/4 cup finely chopped shallots (I used red onion)
2 Tbsp. olive oil
2 lb. asparagus, trimmed and cut into 1-inch pieces
2 1/2 cups (12 oz) shelled fresh peas (1 3/4 lbs. in pods) or 1 (10 oz.) package thawed frozen peas
1/2 tsp. fine sea salt
1/4 tsp. pepper
Handful of torn basil leaves (about 3/4 cup)

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

Stir in asparagus, peas, salt, and pepper; cover skillet with a lid.  Cook over medium heat until vegetables are tender but still slightly al dente, about 8 minutes.  Remove from heat.  Stir in basil.

(So good!  So unbelievably good!  I ate this with some brown rice.  One of those recipes that makes me happy that I try new things.)