- 2 tablespoons butter
- 1 1/2 pounds medium-thick asparagus, tough ends trimmed, cut into 11/2-inch lengths on the diagonal
- 1 (10 ounce) package frozen peas, thawed
- Coarse salt and ground pepper
- In a 12-inch skillet, melt butter over medium heat. Add asparagus; cook, stirring occasionally, until bright green and slightly softened, about 5 minutes.
- Add peas; cook, stirring, until asparagus are tender and peas are heated through, about 5 minutes. Season with salt and pepper. Serve.