Tender Spring Peas and Asparagus

• 32 asparagus
• 23 cup water
• 13 cup vegetable broth
• 3 shallots, minced
• 2 lbs fresh peas, shelled or 10 ounces frozen peas
• 14 teaspoon ground pepper
• 12 red bell pepper, seeded, stemmed and diced (capsicum)

1. Cut asparagus into 1-inch thick pieces.
2. Bring water, broth and shallots to a boil in a large frying pan, over medium-high heat.
3. Stir in asparagus, peas and ground pepper.
4. Cover and cook 5 minutes.
5. Uncover and add pepper.
6. Cook until liquid had mostly been evaporated (about 2 minutes).

water, vegetable broth, shallots, fresh peas, ground pepper, red bell pepper

Taken from www.food.com/recipe/tender-spring-peas-and-asparagus-197749 (may not work)