Sautéed Asparagus and Peas

Ingredients

• 2 tablespoon sunsalted butter
• 1/4 cup minced shallots
• 1 bunch thin asparagus spears, ends trimmed, cut into \1 1/2-inch piece son a diagonal
• 1 cup thawed frozen peas
• Salt
• Freshly ground black pepper
• 1 teaspoon honey

Instructions

1. Melt the butter in a medium saucepan over medium low heat. Add the shallots and cook, stirring frequently, until soft and translucent, 4 5 minutes.
2. Add the asparagus, ¼ teaspoon salt and freshly ground black pepper to taste.
3. Continue cooking over medium low heat, stirring frequently so the shallots don't burn, for about 5 minutes or until tender crisp.
4. Add the peas and honey and cook about one minute more until the peas are warmed through.
5. Add more salt and pepper to taste (I usually add about ⅛ teaspoon more salt and a few twists of pepper) and serve.

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