Sauteed Spring Peas, Asparagus, Red Peppers And Onions - cooking recipe

Ingredients

3/4 lb fresh peas or 3/4 lb thawed frozen peas
3/4 lb asparagus, cut obliquely,into 1 inch pieces
1 tablespoon olive oil
1 1/2 teaspoons unsalted butter
1 small red onion, sliced in 1/8 inch rounds
1 large red pepper, seeded,cut into 1/8 inch strips
3/4 teaspoon salt
1/4 teaspoon fresh ground pepper
1/2 cup low sodium chicken broth

Preparation

Bring a large pot of salted water to a boil.
Boil the fresh peas and asparagus separately until crisp-tender, about 1 minute each.
Plunge into cold water to stop the cooking process; drain.
In a large skillet, heat olive oil and butter over medium heat.
Add onion and bell pepper and cook until slightly wilted, about 3 minutes.
Add peas, asparagus, salt and pepper, and cook for 1 to 2 minutes.
Increase heat to high and add chicken stock; cook until reduced by half-- about 3 minutes.
Enjoy!