A nice twist on same-old asparagus. You can mix- and-match the green vegetables, using green beans, broccolini or whatever. The shallots & chopped basil add a little zest.
1 bunch (thin) asparagus, chopped every 2" diagonal
1 c. sweet peas (fresh or frozen)
1 shallot, peeled & diced
handful chopped basil (3/4 cup)
2 T. olive oil
Boil 1 cup water in a small pot, add peas & asparagus. Cook 1 minute to bring out the bright green color, then drain water & return pot to stove. Pour in the olive oil & shallots, and saute on low-med until tender but slightly al dente, about 6 minutes.