Asparagus, Peas, and Basil

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.

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