Simplest Asparagus with Fresh Peas

Ingredients

• 1
  
  pound asparagus
  
• 1
  
  cup freshly shelled peas, from about 40 or so pods
  
• 3
  
  tablespoons unsalted butter
  
• 
  
  good flaky salt
  
• 
  
  freshly cracked black pepper
  
• 1/4
  
  cup torn basil leaves
  
• 
  
  zest 1 lemon, preferably unsprayed
  
• 1-2
  
  tablespoons lemon juice
  

Directions

1. Wash and dry asparagus spears. Trim 1-1.5 inches off the ends, and cut on the bias into three or four pieces each.
2. In a large, shallow frying pan, heat butter on medium until it foams and then subsides. Add asparagus, and shake pan to get pieces into a single layer. Add a sprinkling of salt. Continue cooking, shaking pan frequently, until asparagus are cooked through but still very firm, about 2 minutes. Turn heat to low. Add peas. Shake pan to distribute, and cook 1 minute longer, just until peas are very plump (they may start to pop and/or jump out of the pan; if that happens, you’re done — turn off the heat). Remove pan from heat; add lemon zest, basil, and a few grinds of pepper. Shake pan again to distribute evenly. Transfer to serving bowls or platter and sprinkle with another pinch or two of salt, to taste. Squeeze abut 1-2 tablespoons of lemon juice over the vegetables — just enough to offset the salt, you don’t want the lemon to overpower the vegetables — and serve immediately.