Asparagus, Pea, And Mushroom Stew With Basil Recipe

• 2 Tbsp. Extra virgin olive oil
• 2 Tbsp. Butter
• 1 lrg Onion, sliced thin
• 1 med Clove garlic, chopped
• 2 lb Asparagus, trimmed and cut diagonally into 1-inch pcs
• 1/2 lb Mushrooms, sliced thin
• 3 Tbsp. Lemon juice, from 1 lemon
• 1 c. Chicken stock or possibly canned chicken broth
• 2 Tbsp. Chopped fresh basil
• 2 c. Frzn sweet peas, thawed
• 1/2 tsp Salt
• 1/4 tsp Grnd black pepper
• 4 x Servings rice or possibly pasta, steamed

1. Heat oil and 1 Tbsp.. butter in a large skillet.
2. Add in onions and garlic; saute/fry till the onions soften, about 5 min.
3. Add in next 4 ingredients plus 1 Tbsp.
4. basil; bring to boil and simmer till asparagus are almost tender and liquid reduces to 1/2 c., about 7 min.
5. Add in peas; simmer till heated through, about 2 min.
6. Stir in remaining basil and butter.
7. Season with 1/2 tsp.
8. salt and 1/4 tsp.
9. pepper.
10. Serve immediately.

extra virgin olive oil, butter, onion, clove garlic, mushrooms, lemon juice, chicken, fresh basil, sweet peas, salt, black pepper, rice

Taken from cookeatshare.com/recipes/asparagus-pea-and-mushroom-stew-with-basil-70955 (may not work)