The Chew: Asparagus & Pea Saute Recipe

The Chew: Asparagus & Pea Saute

Michael Symon and Mario Batali kicked off Spring by using fresh ingredients from the farmer’s market to prepare two dishes that are uniquely delicious on their own, but even better when paired together. While Michael Symon prepared Roast Chicken with Avgolemono Sauce, Mario Batali prepared a light and flavorful side dish that pairs perfectly with the chicken. He joked that his Asparagus and Pea Saute uses ingredients that take longer to shell and cut, than to actually cook. What better way to enjoy the beginning of Spring than with fresh, healthy ingredients!

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The Chew: Asparagus & Pea Saute Recipe Ingredients

• 1 bunch asparagus – cut into 1-inch pieces, woody ends discarded
• 1/4 C apple cider (or water)
• 1/2 bunch mint – leaves, roughly chopped
• kosher salt and freshly cracked black pepper
• 2 tbsp olive oil
• 2 C fresh peas – shelled
• 4 spring onions – sliced
• 1 C pecorino romano cheese – freshly grated
• 1/4 bunch tarragon – leaves, roughly chopped

The Chew: Asparagus & Pea Saute Recipe Directions

1. In a large saute pan over medium-high heat, add asparagus, olive oil, Spring onions, and peas
2. Saute until the vegetables start to char, about 4 minutes
3. Add the apple cider and cook until almost entirely reduced, and the veggies are tender but still crisp
4. Season with salt and pepper, then remove from the heat
5. Stir in the Pecorino, mint, and tarragon
6. Serve as a side dish