Asparagus, Peas, and Basil (Piselli Con Asparagi E Basilico)

• 14 cup finely chopped shallot (about 2)
• 3 tablespoons unsalted butter
• 2 lbs asparagus, trimmed and cut into 1-inch pieces
• 34 lb shelled fresh peas (2 1/2 cups, 1 3/4 pound in pods) or 1 (10 ounce) packagethawed frozen peas
• 12 teaspoon fine sea salt
• 34 cup torn basil leaves (about a handful)

1. Cook shallots in butter in a 12-inch heavy skillet over medium heat, stirring frequently, until just tender, about 4 minutes.
2. Stir in asparagus, peas, sea salt, and 1/4 teaspoon pepper, then seal skillet with foil.
3. Cook over medium heat until vegetables are tender but still slightly al dente, about 8 minutes.
4. Stir in basil and sea salt to taste.

shallot, unsalted butter, fresh peas, salt, torn basil

Taken from www.food.com/recipe/asparagus-peas-and-basil-piselli-con-asparagi-e-basilico-297673 (may not work)