Quick Asparagus and Pea Bowl for One
This bowl highlights one of my favorite ingredients of the season: asparagus. Accompanied by freezer staple peas and not too much else, this meal comes together quickly but leaves little else to be desired!
Ingredients, serves 1
2 medium-boiled eggs
3 Tablespoons olive oil
1 shallot, minced
3 cloves of garlic, minced
1 cup of frozen peas, thawed
1 cup of asparagus, sliced to a similar size of the peas (tops included)
1 Tablespoon of butter
3 Tablespoons of creme fraiche
1 Tablespoon of mustard (preferably spicy)
Juice from half a lemon
Salt and pepper to taste
Grated parmesan, to garnish
Instructions
In a small pot, bring water to a boil (enough to cover both eggs). Once boiling, place eggs gently in water and set timer for 10 minutes for a slightly jammy yolk. After 10 minutes, remove the eggs and place them in a bowl with cold water to halt the cooking process. Set aside to cool.
In a small bowl, combine the creme fraiche, mustard, lemon juice with a spoon or whisk. Season with salt and pepper to taste*. Set aside.
Place a skillet over medium heat, add the olive oil. Once the oil is shimmery, add the sliced shallot and garlic and cook, stirring occasionally.
After 2-4 minutes, once the shallot has softened and become slightly translucent, add the peas, asparagus, and butter.
Add salt and pepper to taste. Continue to cook and stir occasionally. You’ll want the asparagus to soften a bit, but you don’t want to burn the garlic. This should take 5-7 minutes.
Remove skillet from heat, transfer the cooked vegetables to a bowl. Peel the boiled eggs. Slice in half, then slice those halves into quarters, and then slice into smaller pieces resembling the size of the peas and asparagus. Place in the bowl with the vegetables.
Pour the sauce over the bowl and mix to distribute throughout.
Top with grated parmesan and more black pepper.
*I love black pepper and find that the heat it brings to this sauce is essential, so I am heavy handed with the pepper mill here.