Christina and June made this very simple and sweet Aparagaus, Peas and Basil Stir-fry.

Asparagus is native to most of Europe, northern Africa and western Asia. Asparagus is low in calories, contains no fat or cholesterol and is very low in sodium. It is a good source of folic acid. Folic acid is essential for women who wants to get pregnant and pregnant women. Asparagus also contains potassium, copper, iron and phosphor. It is rich ion insoluble dietary fiber and vitamins A, B1, B2, B6 and C.

Asparagus contains a sour agent, which noticeably renders the urine potent when digested. It also contains asparagine, an acid agent responsible for its particular flavour and diuretic property. You should avoid eating asparagus when you have kidney inflammation.

This Asparagus, Peas and Basil stir-fry is adabped from Ursula Ferrigno and it serves 6. The sweetness of the peas and basil complements the flavour of asparagus in this lovely side dish.

Choose asparagus with firm brittle stalk and compact tip of bright color without rust spots. Select the same size of asparagus as they will cook evenly. Asparagus is quite fragile. You can keep it in the refrigerator, wrapped in a wet cloth placed in a perforated plastic bag for a maximum of one week. Blanched asparagus can be stored for about five months in the freezer.

Ingredients

• 1/4 cup finely chopped shallots (about 2)
• 2 tablespoons unsalted butter
• 2 lbs. asparagus
• 3/4 lb. shelled fresh peas (2 1/2 cups; 1 3/4 lb. in pods) or 1 10 oz package thawed frozen peas
• 1/2 teaspoon salt
• handful of torn basil leaves (about 3/4 cup)

Instructions

The best way to trim the asparagus is to break off the tougher end naturally by bending the asparagus by your hand. Use only the tender part of the asparagus. Cut into 1-inch pieces.

Cook shallots in butter in a 12-inch heavy skillet over medium heat, stirring frequently, until just tender, about 4 minutes.

Stir in frozen peas and cook for a minute.

Add asparagus. Season with salt and pepper, then seal skillet with foil or cover with lid. Cook over medium heat until vegetables are tender but still slightly al dente, about 8 minutes.

Stir in basil to taste. The basil will wilt quickly therefore, remove from heat once the basil is added. Christina and June, thank you for making this Asparagus, Peas and Basil side dish.