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Sautéed Asparagus Tips and Peas

Serves 4

This dish is perfect for spring – you can showcase the fresh peas and asparagus with the ricotta-mint garnish.


  • 2 tablespoons extra virgin olive oil (EVOO)
  • 3 shallots, finely chopped
  • 1 bunch asparagus, tips cut from stalks
  • 1/4 cup chicken stock
  • 2 boxes frozen peas (10 ounces each), defrosted
  • Salt and freshly ground black pepper
  • 3/4 cup ricotta cheese
  • 3 tablespoons fresh mint, chopped
  • 3 tablespoons flat leaf parsley, chopped


  1. Place a large skillet over medium heat with two turns of the pan of EVOO, about 2 tablespoons. Add the shallots to the pan and cook until tender, 4-5 minutes.
  2. Add the asparagus tips and stock to the pan and cook until the asparagus is tender, 2-3 minutes. Add the peas to the pan and cook until heated through, 1-2 minutes. Season with salt and pepper.
  3. While the veggies are cooking, combine the ricotta with the mint and parsley in a small bowl. To serve, transfer the veggies to a serving dish and top with the herbed ricotta.