So elegant and colorful! From Gourmet magazine.
Asparagus, Peas, and Basil
1/4 c finely chopped shallot
3 T unsalted butter
2 lb asparagus, trimmed and cut into 1-in pieces
1 (10oz) bag frozen peas, thawed
1/2 t kosher salt
~3/4 c fresh basil, leaves torn or rough chop
Cook shallots in butter in a 12-in heavy skillet over med heat until just tender (~4min).
Stir in remaining ingredients and 1/4 t freshly ground black pepper. Seal with lid or foil, and cook over med heat until vegetables are tender, but still al dente (~7min). Stir in basil and taste for seasoning.