Sauteed Spring Peas, Asparagus, Red Peppers And Onions

• 3/4 lb fresh peas or 3/4 lb thawed frozen peas
• 3/4 lb asparagus, cut obliquely,into 1 inch pieces
• 1 tablespoon olive oil
• 1 1/2 teaspoons unsalted butter
• 1 small red onion, sliced in 1/8 inch rounds
• 1 large red pepper, seeded,cut into 1/8 inch strips
• 3/4 teaspoon salt
• 1/4 teaspoon fresh ground pepper
• 1/2 cup low sodium chicken broth

1. Bring a large pot of salted water to a boil.
2. Boil the fresh peas and asparagus separately until crisp-tender, about 1 minute each.
3. Plunge into cold water to stop the cooking process; drain.
4. In a large skillet, heat olive oil and butter over medium heat.
5. Add onion and bell pepper and cook until slightly wilted, about 3 minutes.
6. Add peas, asparagus, salt and pepper, and cook for 1 to 2 minutes.
7. Increase heat to high and add chicken stock; cook until reduced by half-- about 3 minutes.
8. Enjoy!

fresh peas, olive oil, unsalted butter, red onion, red pepper, salt, fresh ground pepper, chicken broth

Taken from www.food.com/recipe/sauteed-spring-peas-asparagus-red-peppers-and-onions-99633 (may not work)